The Ultimate Thin Crust Pizza – NO Rolling Pin Required

THE Ultimate Thin Crust Pizza - No Rolling Pin Required platingsandpairings.com

THE Ultimate Thin Crust Pizza - No Rolling Pin Required platingsandpairings.comI love me some thin crust, Neapolitan style pizza. The thinner the better. And, for me, I like my toppings basic. I’m perfectly content with a good ‘ol margarita pizza. Tomato sauce, cheese and some basil. In this case, I added some toasted pine nuts to top it off.

I’ve got the secret to making perfect thin crust pizza – Wait for it, wait for it…

It’s a PASTA ROLLER! This is the perfect tool for rolling out your dough super thin! Plus, it makes cute ‘lil rectangular pizzas 😉 I used my handy dandy KitchenAid attachment (which I LOVE). You can also use a traditional hand-powered pasta roller.

Homemade Pizza platingsandpairings.com

To use your pizza roller, start with the rollers on the lowest setting (1). Let the dough pass through. You may need to fold the dough over and run it through on this setting a couple more times. This will hep work the dough and will eventually get you a more uniform shape.

Homemade Pizza platingsandpairings.com

Then roll the dough through the next setting (2). And there you have it, a perfect little dough base for your sauce and toppings.

Homemade Pizza platingsandpairings.com

THE Ultimate Thin Crust Pizza - No Rolling Pin Required platingsandpairings.com

Homemade Pizza Dough

Cuisine: Italian
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Servings: 3 pizzas/6 servings
Author: Bobby Flay
Print

Ingredients

  • 3 1/2 cups to 4 bread flour plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water 110 degrees F
  • 2 tablespoons olive oil plus 2 teaspoons

Instructions

  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

For the sauce recipe, click here.

Preheat your oven to 500 degrees. Once hot, bake your pizza on a cookie sheet for 8-10 minutes until the edges are crisp and browned and cheese is melted.

Sauce Collage

ERIN’S PAIRINGS:

Homemade Pizza-8

 

11 comments

  1. Karly

    So smart and I love the shape of the pizza!

    Reply

    1. Erin

      Thanks Karly! I like the shape too 🙂

      Reply

  2. Justine @prettyinpistachio

    I never thought to roll the pizza dough through the pasta maker, what a great tip!

    Reply

  3. JB

    Sweet idea for lazy pizza dough! I seriously love it and am going to try it out next time I make homemade pizza.

    Reply

    1. Erin

      JB – Sounds great! I’d love to hear back from you on how it turns out!

      Reply

  4. Megan Joy

    Mmm looks delicious! I’m the same way, the simpler the better when it comes to pizza 🙂

    Reply

    1. Erin

      Thanks Megan – I totally agree!

      Reply

  5. Kitchen Gear

    Wow! You have just given me a new bright idea on what to do when I can’t find my rolling pin! Love your post!

    Reply

    1. Erin

      Thanks so much! 🙂

      Reply

  6. Mario

    Just what I was looking for! But I have a question, I am making Keto friendly pizzas with the dough made out of cauliflower. How thick would you say the dough comes out on the lowest setting of this pasta roller attachment? I’m afraid that it may be too thin and the dough not hold together…
    Thanks!

    Reply

    1. Erin

      Hi Mario – I would say that the dough comes out between 1/4 – 1/8-inch thick. I may be a bit concerned about the cauliflower crust holding together, but I think it’s definitely worth a try! I’d love to hear back on if it works out for you!!!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *