If you’re a fan of a thinner crust then you will absolutely love this easy to prepare Italian homemade pizza crust recipe. Thin crust …
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Homemade Thin Crust Pizza Recipe
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Chef Billy how will this dough hold up in a Gozney pizza oven at 850-900 degrees? Thank you.
Hand sqeezed tomatoes give a sweeter result. The food processor exposes a bitter flavour of the split seeds. Some people enjoy the bitter, others don't.
What a great presentation and great recipe. Made this (my first pizza ever) the other day and my wife is over the moon with it! It’s sooooo good. Not heavy and filling. Easy recipe, great instructions. Well done!
A “bit” of sea salt is how much exactly?
Thin???
Can you use a bread machine for kneading?
Yum! Mine is in the oven now❤
I made this last night with my 2 sons and 2 grandkids and it was so delicious! We had a lot of trouble getting it into the pizza oven, from sliding the peal to the stone without it all bunching up and ruining the pizza. We put plenty of corn meal on the bottom. Any suggestions?
Thank you brother! Peace and love ☮️❤️🙏🏻
Hi! The description says this recipe would serve 12. But it only makes three pizzas.
I’m confused? How many pizzas will be made / people served?
Alghamdulillah 🎉 just made this today and it came out perfect .I used cake flour and followed everything as you instructed .thank you very much .
I did exactly as the recipe states and adding 2 1/4 cups of water, imo, made the dough to sticky. We had to add lots of flour. Could anyone verify if we need less water?
Chef Parisi; I
have a 6Qt bowl-lift design Kitchenaide. Your thin crust recipe never climbs the spiral dough hook. The dough simply sloshes side to side of the bowl after 10-20 minutes.
Do I need to double this thin crust recipe for it to work?
I don’t have 00 flour. Can I sub bread or all purpose ?
I don’t have a pizza stone is there anything else I can use?
Very artistic lesson GOB bless you
I think making a poolish overnight ups the pizza the next day.
love your teaching style.
Started out a bit sketchy…600g does not equal 3 1/3 cups on my kitchen scale—was more like 4C of "00". And then, even that much (plus the cup of Semolina) resulted in a dough–after 10 min. of mixing–that did not form up over the hook like in the video. This was not my first pizza rodeo, but we made it work. Anyway, when all was said and done and after the first disastrous insertion into the oven (which partially folded over on itself and ruined the pizza stone) the others were great. Very tasty, though not as crispy as I was hoping for. Also I'm now more sold than ever on getting a pizza steel. Merry Christmas!
Thanks so much for this. Brilliant recipe. How can I add a little sourdough starter?
I thought you were about to hate on Imo's for a second haha.
👍👍👍👍👍👍👍👍👍 super 🌷
Don't you coat your container with olive oil while proofing ?
I used exact amounts of 00 flour and semolina and the dough was very wet and did not climb the hook. I had to add about 9 tablespoons of extra flour to make it less wet. I hope it works. Not sure what I did wrong. Maybe the 00 flour by King Arthur was no good.
I cracked up when i saw that TINY BABY SLICE in front of you.