, , , , , , , , , ,

For dinner last night, we had a little make-your-own-pizza party. I made the easiest and best thin crust pizza dough in the afternoon and started preparing a smorgasbord of ingredients for toppings. I made little individual sized pizzas and people could top them with whatever they chose. 

We had cheese, asparagus, zucchini, yellow peppers, black beans, homemade tomato sauce, chorizo, cherry tomatoes, red onions, homemade pesto, pickled jalapeno slices, fresh coriander, basil, arugula and fresh eggs as choice topping ingredients. I also made an easy accompanying side salad with cherry tomatoes, baby romaine, cherry tomatoes, blackberries and arugula, as well as some bean salsa with avocado, corn, tomatoes and black beans. Delicious and definitely a keeper for dinner!

Want the homemade thin crust pizza dough recipe?

Homemade Thin Crust Pizza Dough
Makes 2 14” pizzas or 8-9 individual 6” pizzas
{Recipe from Whipped}

What You’ll Need:

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil

Stir honey and yeast into warm water. Let stand for 10 minutes, yeast should be foamy. Put flour and salt in a large bowl and whisk together. Add the yeast mixture and stir. Add olive oil and combine. Using a dough hook or by hand, knead the dough for 10 minutes until it is stiff but smooth and elastic. You should not need much additional flour but if you do, add a teaspoon at a time. Cover the bowl and let it rest in a warm place for an hour.

Preheat oven to 450F (232C).

After an hour, dough should have risen and be much larger. For whole pizzas, split the dough in half. For individual, split the dough into 8-9 equal chunks, about smaller than your fist. Lightly flour a piece of parchment paper and place the dough on it. Using a rolling pin, begin to roll dough outwards in a circular motion (if dough sticks to pin, sprinkle a tiny bit of flour on top). I like to roll the dough until it’s pretty thin. Place the parchment directly on pizza stone or cookie sheet to par-bake the dough.

Before placing the dough in the oven, prick it with a fork all over to avoid large air pockets. Brush the dough with a little olive oil. Put the dough in the hot oven for 5-10 minutes (depending on size of pizza). It should not be brown but it will be firm in the center.

Remove from oven. Top the pizza with your favorite sauce and toppings. Brush the edges with some olive oil and return to the oven for 10-20 more minutes (again, depending on pizza size) or until cheese is bubbly and crust is slightly browned. Enjoy!

To freeze dough rub olive oil on the round ball of dough and put in individual plastic freezer bags and in the freezer. Let thaw overnight in the fridge or on the counter before using.