I think telling you this is the perfect pizza crust would be like saying these shoes I’m wearing are the perfect shoes for you.
I would probably be wrong.
Pizza crust is a category of food that is completely ruled by personal preference.* Some of us prefer a thick, deep foundation for our sauce and cheese, while others prefer it thin and flaky. Some prefer knowing it is made with at least half whole wheat flour, while some think whole wheat is reserved for bread and boring healthier food only.
I won’t tell you what to like, just as I won’t tell you to like my Rocket Dog clearance sneakers.
But I will tell you why this pizza crust is a perfectly frugal option for us right now:
- It only has 4 ingredients, and none of them are oil or sweetener. This makes for a very cheap pizza
- It holds up well whether I use whole wheat or white flour
- It only needs to sit for 10 minutes before it’s ready to spread on the pan. Makes it an ideal go-to for busy afternoons or impulse pizza night
- It’s thin, slightly flaky (or something akin to flaky) and delicious. which is the way we personally like it
If you like thin crust pizza and are ready to dive into making it from scratch, go ahead. It’s easy.
{Thin Crust Chicken & Bacon Pizza}
Tips & Substitutions:
- The flour: If using whole wheat flour, I recommend using half ww and half white. If using freshly ground flour (like with a grain mill), feel free to use all ww flour. It won’t come out as flaky, but it’ll still be good. That’s what I do most of the time
- If desired, you can add herbs and spices to the crust while stirring in the flour and yeast. However, I usually don’t. Since this is a thin crust you’ll get a lot more of the sauce and topping flavor anyway than you do with thicker crusts
- When spreading it in the pan, you might feel like you didn’t make enough crust and there’s no way it’ll cover the entire pan. Just keep working at it. If you’re using a 16-inch round baking sheet, pizza stone, or the equivalent size in a rectangular baking sheet, you’ll be fine. It’s supposed to be thin, and making a thicker crust will not taste as good. If you’re using whole wheat flour, I recommend letting it sit for a little longer than 10 minutes before spreading it. That extra wait helps
{From our make-your-own-pizza party}
Perfectly Frugal Thin Pizza Crust
Makes crust for one 16-inch round pizza pan, or the equivalent size
From Tammy’s Recipes
INGREDIENTS:
- 1/2 cup warm water
- 1/2 teaspoon salt
- 1 1/3 cups flour (white, whole wheat, or bread flour – see Tips & Substitutions)
1 teaspoon dry yeast - Butter, to grease pan
DIRECTIONS:
- In a small bowl, combine water and salt, stirring until salt mostly dissolves
- Stir in one cup of flour and the yeast
- Stir in the remaining flour until it becomes a sticky dough
- Knead or stir in a little more water if needed
- Cover bowl with a kitchen towel and allow it to sit for 10-45 minutes (If using whole wheat flour, allow it to sit closer to 30-45 minutes)
- Use butter to liberally grease a 16-inch round baking sheet (or an equivalent size rectangular sheet) then place the dough in the center of the pan
- (This next part is easier if you have a little bit of butter or olive oil on your hands) Use your fingers to squish and spread the dough across the bottom of the baking sheet. Crust will end up very thin, and if it rips, simply squish the rip back together and keep spreading
- Top pizza as desired and bake at 450 degrees Fahrenheit for 10 minutes, until crust is slightly browned at the bottom
If this recipe looks familiar, you’re right. I linked to it and raved about it last year when I ate more than my share of the first pizza I made with it. I was pregnant, so I was allowed.
WHAT ABOUT YOU?
Thick or thin crust?
Cheers,
* Hm. I guess most of them are, huh?
8 comments
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Eric
03/02/2012 at 1:06 AM (UTC -5) Link to this comment
Oh, this is the perfect pizza crust, no doubt about it.
Definitely keeping this recipe right on the counter.
Katie
03/02/2012 at 11:20 AM (UTC -5) Link to this comment
While I like thick pan pizza I usually go for a thin crust due to calories. This recipe looks so delicious…thanks for sharing
Steph
03/08/2012 at 10:13 PM (UTC -5) Link to this comment
Thanks, glad you like it! I hear ya on the calories. I definitely end up eating more of this pizza than thick crust because it doesn’t stick to you as long.
cas number
03/10/2012 at 2:18 PM (UTC -5) Link to this comment
I agreed with Katie. Thank You!
Kimberly
11/09/2012 at 9:42 AM (UTC -5) Link to this comment
I think I saw in one of your posts something about freezing this pizza crust dough. At what step would you put it in the freezer. I would love to be able to pull out homemade dough in lieu of those expensive already made crusts, or losing a ball of store-bought dough because I didn’t get around to making it!
Steph
11/09/2012 at 9:47 AM (UTC -5) Link to this comment
I actually haven’t tried freezing this crust because I think the texture it a little more tricky. However, I routinely freeze this pizza dough (a spin off of Very-Little-Bother Bread) with awesome results. http://thecheapskatecook.com/2010/08/22/frugal-entertaining-make-your-own-pizza-party/ I would freeze it after mixing it, before letting it rise.
Kimberly
11/10/2012 at 1:49 PM (UTC -5) Link to this comment
Thanks so much! I will have to give them both a try. Frozen pizza dough sounds like a great way to have pizza in a hurry! I love reading your blog, you have the best suggestions and recipes. Thanks for the inspiration to make more from scratch!!
Steph
11/10/2012 at 9:18 PM (UTC -5) Link to this comment
Awesome. Usually I prefer the thin crust, but the Very-Little-Bother Frozen Dough is so easy and delicious it’s hard to beat for convenience and taste. Thanks so much for the encouragement – helps makes all the work worth it!
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