Thin & Crisp Pizza Dough
Ingredients
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- 1000 grams all-purpose flour
- 490 grams water – cool
- 20 grams fine sea salt
- 5 grams active dry yeast
- 80 grams vegetable oil
Instructions
1. Dissolve yeast in the water until evenly mixed, about 1 minute.
2. Add flour, salt, and oil, mixing until a firm dough forms, 3–4 minutes.
3. Knead until smooth and stiff, 6–8 minutes.
4. Cover and ferment at room temperature until slightly risen and relaxed, 6–8 hours.
5. Divide into portions, rest 30 minutes, then roll very thin and dock thoroughly.
6. Top lightly and bake at 475–500°F until fully crisp and browned, 8–10 minutes.
Thin and crisp pizza dough is designed for snap rather than chew, producing a dry, crackery base that highlights toppings. Rolled thin and docked, it bakes evenly and cleanly without relying on oven spring. The texture is consistent from edge to center.
This style is rooted in Midwestern tavern and bar pizzas, where durability and shareability were priorities. The dough evolved to be rolled instead of stretched, creating a uniform, brittle crust.