My original pizza recipe makes two perfect pizzas, but it requires time to rise and to grow. I was thinking that instead of letting the dough rise twice; I would stretch the dough by hand and bake it at a slightly lower oven temperature. From start to finish, in just 45 minutes I got a lovely thin crust pizza. How long have you been waiting for that pizza guy to arrive? I just pulled mine out of the oven [haha the pizza] and it’s delicious.

1-1/4 cups flour
1/2 tsp sugar
1/2 tsp salt
1-1/2 tsp instant yeast
1/8 cup oil
1/2 cup lukewarm water
1/4 cup pizza sauce
1 cup mozzarella cheese, shredded
desired toppings

• Place flour sugar, salt and instant yeast in a large bowl.
• Add the oil and the lukewarm water.
• Mix to combine.
• On lightly floured board kneed for a couple of minutes until soft and pliable.
• Preheat oven to 375F.
• Begin to flatten the dough into a shape that corresponds to the baking sheet you will be using.
• I used a round pizza stone, so I shaped mine into a round.
• Leave a small ridge around the perimeter and stretch the dough very thin.
• Lightly oil your baking pan and lay in the dough.
• Spread lightly with pizza sauce.
• Place the desired toppings on the top. [I used thinly sliced fresh red pepper, a finely chopped ripe tomato, and a handful of crumbled feta cheese.]
• Sprinkle with shredded mozzarella cheese.
• Top with a Tbsp of chopped herb. [I used fresh parsley]
• Bake at 375F for 30 minutes or until golden.
• Yields 1 large thin crust pizza.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!