Can'T Fail Pizza Crust For Thin Crust Pies – a delicious recipe with water, honey, yeast, flour, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a stand mixer fitted with dough hook, mix together the water, honey, and yeast. Leave to proof for about 10 minutes or until it looks frothy.
2
Add the flour, oil, salt, and mix on low speed until combined and smooth looking. Cover with a damp towel and leave to rise, about an hour. It will have doubled in volume.
3
Turn the dough out onto a heavily floured surface and begin to knead. Add flour in small, tablespoon or less amounts until the dough stops sticking to your fingers. It will still feel a little tacky, but shouldn't require more flour. Knead for 5-6 minutes, or until the dough is perfectly smooth and shrinks back a bit when stretched.
4
Punch the dough down, turn it out, and knead back into a smooth ball. Segment into 6 even pieces. Roll the dough between your hands into a sphere, and place into a well-oiled glass baking dish. Pour a bit of oil over each round and coat the surface of the dough ball with it. Wait 15 minutes before using at room temperature, or, oil a piece of plastic wrap, cover the dish, and refrigerate overnight.
428
kcal
Calories
16
g
Fat
63
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup warm water, 2 tablespoons honey, 2 teaspoons baker's yeast (Fleischmann's is my go-to), 2 1/2 cups 00 flour, plus more for dusting, and more.
Yes, Can'T Fail Pizza Crust For Thin Crust Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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