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Thin Crust Pizza Dough

Make the perfect pizza by starting out with this homemade dough.
Thin Crust Pizza Dough

Submitted By:

Dietary Interests: Vegetarian

Allergens: Gluten

Yield:

16 servings

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Save To:

Recipe Book

Yield:

pieces

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Save To:

Recipe Book

Yield:

pieces

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Save To:

Recipe Book

Yield:

8 pieces

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

8 pieces

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1 ½ teaspoons instant fast rise yeast
  • 1 teaspoon kosher salt, optional
  • 1 cup (240 ml) hot water
  • 4 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425°F (220° C).
  2. Place flour, yeast and salt into the Vitamix container in the order listed and secure the lid.
  3. Pulse the machine on its lowest speed for 5 seconds to incorporate the dry ingredients.
  4. Select Variable 6 and remove lid plug. Pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides of the container.
  5. Secure the lid and continue pulsing another 30 times until a dough ball forms. After ball has formed, pulse continuously for 10 to 15 seconds
  6. Remove dough from Work Bowl and knead on a counter for about 1 minute. Place in a greased bowl in a warm area for 1 hour, or until doubled in size. Divide dough in two and stretch each dough into a 12" (30cm) pizza crust, topping as desired. Bake until crust is golden brown and toppings are evenly cooked.
  7. Divide dough in half and stretch each ball into a 12 inch (30cm) pizza crust, topping as desired. Place in preheated oven and bake for 12-15 minutes.

Chef's Notes

  • Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2-3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven.

Ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • ¾ teaspoon instant fast rise yeast
  • ½ teaspoon kosher salt, optional
  • ½ cup (120 ml) hot water
  • 2 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425°F (220° C).
  2. Place flour, yeast and salt into the Vitamix container in the order listed and secure lid.
  3. Pulse the machine on its lowest speed for 5 seconds to incorporate the dry ingredients.
  4. Select Variable 6 and remove lid plug. Pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides of the container.
  5. Secure the lid and continue pulsing another 30 times until a dough ball forms. After ball has formed, pulse continuously for 10 to 15 seconds
  6. Remove dough from Work Bowl and knead on a counter for about 1 minute. Place in a greased bowl in a warm area for 1 hour, or until doubled in size.  Divide dough in half and stretch each ball into a 12 inch (30cm) pizza crust, topping as desired.  Place in preheated oven and bake for 12-15 minutes.

Chef's Notes

  • Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2-3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven.

Ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • ¾ teaspoon instant fast rise yeast
  • ½ teaspoon kosher salt, optional
  • ½ cup (120 ml) hot water
  • 2 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425°F (220° C).
  2. Place flour, yeast and salt into the Vitamix container in the order listed and secure lid.
  3. Pulse the machine on its lowest speed for 5 seconds to incorporate the dry ingredients.
  4. Select Variable 6 and remove lid plug. Pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides of the container.
  5. Secure the lid and continue pulsing another 30 times until a dough ball forms. After ball has formed, pulse continuously for 10 to 15 seconds
  6. Remove dough from Work Bowl and knead on a counter for about 1 minute. Place in a greased bowl in a warm area for 1 hour, or until doubled in size.  Divide dough in half and stretch each ball into a 12 inch (30cm) pizza crust, topping as desired.  Place in preheated oven and bake for 12-15 minutes.

Chef's Notes

  • Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2-3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven.

Ingredients

  • 1½ cup (200 g) all-purpose flour
  • ¾ teaspoon instant fast-rise yeast
  • ½ teaspoon salt, optional
  • 4 oz (120 ml) hot water
  • 2 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425° (220° C).
  2. Place flour, yeast and salt, optional into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10. Blend for 5 seconds. Turn machine off and remove lid plug.
  5. Select Variable 6.
  6. Use the On/Off switch to quickly pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides.
  7. Secure the lid and continue pulsing another 30 times until a ball forms.
  8. After ball has formed, Pulse continuously for 10 to 15 seconds
  9. With floured hands, remove dough and form into a round ball. Place in a greased bowl, tuning over to grease all around. Let rise 10 minutes for a thin crust. Stretch dough into a 12-inch (30 cm) pizza crust and top as desired. Bake for 12 to 15 minutes.

Chef's Notes

To get the best results from this recipe, be sure to select the correct container size from the drop-down.

Ingredients

  • 1½ cup (200 g) all-purpose flour
  • ¾ teaspoon instant fast-rise yeast
  • ½ teaspoon salt, optional
  • 4 oz (120 ml) hot water
  • 2 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425° (220° C).
  2. Place flour, yeast and salt, optional into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10. Blend for 5 seconds. Turn machine off and remove lid plug.
  5. Select Variable 6.
  6. Use the On/Off switch to quickly pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides.
  7. Secure the lid and continue pulsing another 30 times until a ball forms.
  8. After ball has formed, Pulse continuously for 10 to 15 seconds
  9. With floured hands, remove dough and form into a round ball. Place in a greased bowl, tuning over to grease all around. Let rise 10 minutes for a thin crust. Stretch dough into a 12-inch (30 cm) pizza crust and top as desired. Bake for 12 to 15 minutes.

Chef's Notes

To get the best results from this recipe, be sure to select the correct container size from the drop-down.

Ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • ¾ teaspoon instant fast rise yeast
  • ½ teaspoon kosher salt, optional
  • ½ cup (120 ml) hot water
  • 2 teaspoons extra virgin olive oil

Directions

  1. Preheat oven to 425°F (220° C).
  2. Place flour, yeast and salt into the Vitamix container in the order listed and secure lid.
  3. Pulse the machine on its lowest speed for 5 seconds to incorporate the dry ingredients.
  4. Select Variable 6 and remove lid plug. Pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides of the container.
  5. Secure the lid and continue pulsing another 30 times until a dough ball forms. After ball has formed, pulse continuously for 10 to 15 seconds
  6. Remove dough from Work Bowl and knead on a counter for about 1 minute. Place in a greased bowl in a warm area for 1 hour, or until doubled in size.  Divide dough in half and stretch each ball into a 12 inch (30cm) pizza crust, topping as desired.  Place in preheated oven and bake for 12-15 minutes.

Chef's Notes

  • Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2-3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven.