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Thin Crust Pizza Dough


  • 3 ½-4 cups all purpose flour
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 ½ cups warm water
  • 2 tablespoons olive oil


Combine the yeast, warm water, and kosher salt in a bowl or pourable container, whisk and let sit for 5 minutes to begin to activate yeast. Contrary to most opinions, at these ratios it would be nearly impossible to kill the yeast with salt. In the bowl of a stand mixer with the dough hook attached, add the flour and turn the mixer on low. Slowly pour in three quarters of the water and allow the mixer to run for approximately 4 minutes or until the dough starts to come together into a ball. Turn the machine off and scrape down the edges to pick up any dry flour left behind on the bottom. Let the mixer run for 5-10 minutes to work the dough in its ball stage, developing an elastic gluten structure. Turn off the mixer, cover the bowl with plastic wrap and allow it to double in size (Approx. 1 hour). Turn the dough out onto a floured surface and cut into 2 equal pieces. Transfer to a pan if desired, lightly dust with flour, and cover with plastic wrap or a dam kitchen towel and allow them to rise once again and close to half of their size. The dough now may be rolled out and used or can be refrigerated for 2 days or frozen for 3 months.

Chef Todd Thompson

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