HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Pizza Thin Crust Pizza Dough Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) cup plus 2 tablespoons warm water (110 degrees F.) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 tablespoon sugar 2 teaspoons salt 3 cups bread flour 1/4 cup plus 2 tablespoons semolina flour 3 tablespoons Dough Relaxer (optional) 3 teaspoons instant active dry yeast Directions Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out. Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly. PIZZA TIP - A common problem is that the topped pizza sticks to the baker's peel. Giving the peel a quick jerk may work, but it may also jerk your toppings off the pizza as well. A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone. Related Recipes •   Pepperoni Pizza •   Quick Smoked Salmon Cream Cheese Pizza •   Three Cheese Pizza •   Parmesan Thin Crust Pizza Dough •   Ham and Egg Breakfast Pizza Squares •   Hawaiian Brunch Pizza •   Mom's Double Meat Stuffed Pizza •   Easy Chicken Fajita Pizza •   Pizza Hut Dessert Pizza •   90 Minute Whole Wheat Pizza •   White Pizza •   Chicken Alfredo Pizza •   Strawberry Pizza •   Easy Vegetarian Pizza •   Olive Garden Chicken Formaggio Pizza •   Tropical Dessert Cookie Pizza •   Quick Vegetarian Pizza •   Easy Three Cheese Cornmeal Pizza •   French Pizza •   Greek Pizza View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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