Yes I am posting a recipe for yet another pizza dough. Don’t judge, sometimes I eat a lot of pizza and need to change up the crusts a bit (in case you hadn’t caught on). This was my first time ever making homemade thin crust however. Even though a nice fluffy edge is lovely to bite into, sometimes I really just want a lot of crispiness and a greater topping to crust ratio.

Since I had never made thin crust before, I was curious how it became thin instead of puffy like in regular pizza dough. It seems to me that the only difference is the amount of flour and water you add, therefore resulting in less dough which gets rolled out to the same size. Who knew it would be that simple? I even threw in some whole wheat flour for some health-ification.

Are you a thin, regular or thick crust person? Just so you know if you saw thick, don’t ever expect a recipe for that on there. Ratio is much too skewed to the dough side on that one for me. (Don’t come to the dough side.)

WHOLE WHEAT THIN CRUST PIZZA DOUGH

Makes one crust

Ingredients:

1 package active dry yeast (2-1/4 tsp)

1 tsp sugar

1/2 cup warm water (100 to 110 degrees)

3/4 cups all-purpose flour

3/4 cup 100% whole wheat flour*

1/4 tsp salt

2 tsp yellow cornmeal

Desired pizza toppings

*Or use another 3/4 cup all-purpose flour

Directions:

1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Mix both flours in a small bowl. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
3. Preheat oven to 450 degrees, with pizza stone on the lowest rack.
4. Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
5. Drizzle dough with a little olive oil and sprinkle with a pinch of salt. Place dough on stone and bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before slicing and serving.

Source: Adapted slightly from Brown Eyed Baker.