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Thin-Crust Pizza Recipe

Looking for an easy Thin-Crust Pizza recipe? Learn how to make Thin-Crust Pizza using healthy ingredients.


Submitted by jeaners79

Makes 8 servings



Great homemade pizza from Cook's Illustrated

Recipe Ingredients for Thin-Crust Pizza

3 cups flour , p
2 teaspoons sugar
1/2 teaspoon instant yeast
1 1/3 cups ice water
1 tablespoon vegetable oil , plus more for work surface
1 1/2 teaspoons table salt
28 ounce whole tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves
1 teaspoon table salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 ounce finely grated Parmesan cheese (about 1/2 cup)
8 ounces part-skim mozzarella cheese
1 cup spinach
1/2 onion
1/2 green pepper
1 cup mushrooms

Recipe Directions for Thin-Crust Pizza

  1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

  2. #

  3. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

  4. #

  5. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

  6. #

  7. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

  8. #

  9. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

Categories

Main Dish

Nutrition Facts
Serving Size 252.5g
Amount Per Serving
Calories
333
Calories from Fat
97
% Daily Value*
Total Fat
10.8g
17%
Saturated Fat
4.9g
24%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
944mg
39%
Potassium
402mg
11%
Total Carbohydrates
43.9g
15%
Dietary Fiber
3.1g
12%
Sugars
4.6g
Protein
15.1g
Vitamin A 28% Vitamin C 35%
Calcium 28% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in selenium
  • High in vitamin C
  •   Bad points
  • High in sodium
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