No Rise Thin Crust Pizza Dough
2015-11-29 13:03:20
- 3/4 cups lukewarm water
- 1 teaspoon active-dry or instant yeast
- 1 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon honey
- 1 1/2 teaspoons salt
- Preheat oven broiler. Put a cast iron skillet in the lower-middle part of the oven for at least 15 minutes to 30 minutes.
- Combine the water and yeast in a bowl and stir to dissolve the yeast.
- Add the flour and salt to the bowl and mix until you've formed a dough. If the mixture if too dry, add a little water. If the mixture is too wet, add a little flour.
- Knead until the flour is incorporated and the dough is smooth and elastic (may take 5 minutes).
- Divide the dough in two and roll into ball. Roll the dough out with a rolling pin until you reach desired size and thickness. If the dough starts to shrink back, let it rest for a few minutes and then roll out again.
- Take skillet out of oven, lay one of the crust into the hot skillet and let it brown for 3 minutes. I like to turn the stove burner on to keep the pan hot. Flip after 3 minutes and cook the other side for 3 minutes.
- After the second side has browned for 3 minutes, turn off the burner. Place desired toppings on pizza, then broil the in the oven for 6 minutes.
- Let cool slightly before cutting and serving pizza.
- I have a cast iron crepe pan that is perfect for these pizzas but I have also used a cast iron skillet and it works well too.
Adapted from The Kitchn
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