Fat Matts Favorite Thin Crust Pizza Recipes

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

FAT MATT'S FAVORITE THIN CRUST PIZZA

Steps:

• Brown your ground beef on med heat until done. Preheat your oven to 375 degrees. On your premade thin crust, cover with an ample amount of pizza sauce. Use half of your thinly sliced pepperoni. The pepperoni should be thin enough to crush up into a ball. They may come partially undone but that's ok. Put the balled pepperoni on top of the sauce in an even spread. Now use about half of your ground beef the same way. Next shred your fresh mozzarella. The bag stuff just isn't the same. Add the mozzarella cheese evenly. Now use the rest of your ground beef on top followed by the rest of your pepperoni (either balled like before or not, your choice). The thin pepperoni may burn a bit if you do not ball it up. Now top off with your oregano and parmesan cheese. Bake in the preheated oven for between 10 and 15 minuets depending on how brown you want the cheese and how dark and crispy you want the crust. *note* store bought crust will burn if the oven is too hot or if you overcook the pizza. It will be hard. Taking the pizza out as soon as you can see the edges turning golden brown and the middle of the pizza is bubbly and rising. Otherwise the cheese in the center may not be fully cooked, or you will cause the crust to burn. Getting it just right may take some practice, but in the end this is a fantastic pizza in my opinion. Also fun for the whole family.

THIN-CRUST FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
• Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
• Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

30 BEST THIN CRUST PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
• Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
• On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
• Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

AMAZING THIN CRUST PIZZA

Steps:

• DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
• PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
• Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
• BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
• Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
• Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
• BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!

THIN CRUST PIZZA DOUGH

Steps:

• Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.

THIN CRUST PIZZA DOUGH

Steps:

• Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
• Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
• Grease 2 pizza pans or baking sheets.
• Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
• Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

FLAKY THIN CRUST CHICAGO INSPIRED PIZZA

Steps:

• Whisk together the flour, sugar and salt in a large bowl. Add the cubed, chilled butter and using your fingers, work the butter into the flour mixture until it is mostly incorporated, you want to have small butter lumps. Add the chopped garlic. In a large measuring cup, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Knead the dough in your hands or on a lightly floured surface for one minute or so until the dough is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for at least 30 minutes.
• While the dough sits, you can start on the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring for about 30 seconds. Add the herbs, salt, and both black and red peppers, and cook, stirring, for another 30 seconds. Add the tomatoes, wine and sugar, and bring it all to a boil. Lower the heat and simmer, stirring occasionally, until it thickens, usually 20 to 30 minutes. Remove from the heat and let sauce cool before using.
• Preheat oven to 500 degrees F (or as hot as your oven will get). Seriously, the hotter the oven, the better. If using a pizza stone, preheat it along with the oven.
• It's time to shape the dough. Take one piece of dough and shape into a 12-inch circle on a lightly floured surface. I use a rolling pin to make it completely even, but you can also just use your hands (use a light touch). With a fork, prick the entire surface of the dough and bake for approximately 8-10 minutes.
• Remove from the oven, and let it cool for 5 minutes. Top with tomato sauce, and add your favorite toppings. Going TOO thick on toppings may result in a soggy crust so be careful. Return to the oven and bake for another 8-12 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough or store it in your fridge for later!