Learn from the Baker National Team how to make a thin and crispy pizza crust.

How to do it:

1. Put all ingredients except the oil in the mixing bowl.
2. Mix the dough with the dough hook for 2 minutes at 20 % speed.
3. Increase to 60 % speed and knead the dough for 10 minutes. When 2 minutes remain, add the oil little by little while the machine is running. The dough should now be elastic with good strength.
4. Divide the dough into 8 pieces of approximately 6.2 oz each and shape them into round dough balls. Place on a tray and cover with plastic wrap.
5. Let the dough rise at room temperature for 1–2 hours, or until doubled in size.
6. Sprinkle the counter generously with semolina and form an edge with your fingertips. Then carefully stretch the dough until the pizza is the size you want and transfer it to a pizza peel. Alternatively, you can use a rolling pin and parchment paper.
7. Add toppings and cheese as desired.
8. Bake the pizza as hot as your oven will go, typically 480–570 °F. For best results, use a preheated pizza stone or pizza steel.

Alternatively, the pizza can be baked directly on a preheated baking sheet. Baking time will vary depending on the oven and baking method. The pizza is ready when the crust feels firm and the cheese is golden.

Tips!

Try a long fermentation. A longer rise allows the dough to develop further, making it less likely to retract when shaping. It also contributes to better flavor development and a lighter crust with larger air bubbles.

For long fermentation, reduce the amount of yeast by half to 0.35 oz. Once the dough has been divided and shaped into balls, cover and place them in the refrigerator for at least 8 hours. The dough will keep well for several days in the refrigerator.

Is the recipe too large? Use half of the dough for focaccia or shape it into a loaf. Alternatively, simply halve the recipe.

For a simple pizza sauce, mix a can of tomatoes with a little onion, salt, and pepper. Blend until smooth with an immersion blender or regular blender.