--- title: "The Perfect Pizza Dough – 2 Recipes" url: /the-perfect-pizza-dough-2-recipes/ canonical_url: https://flowers-recipes.com/the-perfect-pizza-dough-2-recipes/ language: en alternates: pl: https://flowerek.com/idealne-ciasto-na-pizze-2-przepisy/ de: https://barbaras-kochbuch.de/perfekter-pizzateig-2-rezepte/ en: https://flowers-recipes.com/the-perfect-pizza-dough-2-recipes/ x-default: https://flowers-recipes.com/the-perfect-pizza-dough-2-recipes/ published: "2011-08-26" last_updated: "2011-08-26" type: recipe author: Basia prerequisites: - /category/odds-and-ends/ - /category/flour-based-dishes/ related: - /uszka-polish-mushroom-dumplings/ - /flammkuchen/ - /pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/ - /vanilla-extract/ categories: - "Odds & Ends" - "Flour-Based Dishes" - Basics - "Tarts & Pizza" tags: - "pizza dough" - pizza rating: score: 10 best: 10 votes: 1 comments: 5 image: https://flowers-recipes.com/images/2011/08/pizza-ciastoi1-230x150.jpg summary: "Two perfect thin-crust pizza dough recipes: a soft, stretchy one the kids love and a crispy one that rests in the fridge for up to 2 days." --- # The Perfect Pizza Dough – 2 Recipes Two perfect thin-crust pizza dough recipes: a soft, stretchy one the kids love and a crispy one that rests in the fridge for up to 2 days. **This page in other languages:** [Polski (pl)](https://flowerek.com/idealne-ciasto-na-pizze-2-przepisy.md) · [Deutsch (de)](https://barbaras-kochbuch.de/perfekter-pizzateig-2-rezepte.md) **Published:** August 26, 2011 · **Author:** Basia · **Rating:** 10/10 (1 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/) - [Category: Flour-Based Dishes](https://flowers-recipes.com/category/flour-based-dishes/) - [Uszka (Polish Mushroom Dumplings)](https://flowers-recipes.com/uszka-polish-mushroom-dumplings/) — Uszka, tiny Polish dumplings filled with dried porcini and button mushrooms, are the must-have addition to barszcz on Ch - [Flammkuchen](https://flowers-recipes.com/flammkuchen/) — Flammkuchen is a simple version of pizza that I love making, usually for dinner. You can top a Flammkuchen with whatever - [Pork Tenderloin in White Wine Sauce with Celery Root Puree](https://flowers-recipes.com/pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/) — Herb-rubbed pork tenderloin baked in an oven bag, served with a creamy white wine sauce and silky celery root puree. - [Vanilla Extract](https://flowers-recipes.com/vanilla-extract/) — Homemade vanilla extract is easy to make, but it needs some time to develop its flavor and color. It can sit in a dark c ## Ingredients **Dough I:** - 0.5 kg flour - 25 g fresh yeast - 300 ml warm water - 1 tsp salt - 1 tsp sugar - 2 tbsp oil **Dough II:** - 2 1/2 cups all-purpose flour (type 500-550) - scant 1 tsp salt - 1/2 tsp instant yeast - 3/4 cup room-temperature water ## Instructions There are many perfect pizza doughs out there. Until now I used THIS recipe, because I like a thick crust (along with the thick-crust pizza dough recipe, I also share the sauces I use). Lately, though, I've also come to like thin crust, especially the one from the first recipe I'm sharing today. Depending on how long we let it rise, it can be thinner or more fluffy. My kids love this dough too, because it's soft and delicate. Besides, you don't have to roll it out, you just stretch it to the size you need. M., on the other hand, is a fan of the second one, which is also thin, but firmer and crispy. This dough needs to rest in the fridge, so you can make it even 2 days ahead. I spotted the recipe for dough I on [maluchy.pl](http://www.maluchy.pl/forum/Moja-pizza-t49929.html). Dough II comes from the forum [cincin.cc](http://www.cincin.cc/index.php?showtopic=7104&hl). **Instructions:** Dough I Preheat the oven to 200°C (390°F). Mix the yeast with the water, sugar and two tablespoons of the flour, and set aside so the starter can start "working." Add all the remaining ingredients and knead the dough (I do it in a stand mixer) until it is smooth and elastic and pulls away from the bowl (or your hands). This will take a few minutes. Set it aside in a warm place to rise for about 15 minutes or longer. After that time, roll out or stretch the dough to any thickness you like, place it on a baking sheet and add your toppings. For a thicker pizza, after adding the toppings let the pizza rise for another few minutes. Then put the pizza in the oven and bake for about 8-10 minutes, or until the crust is done (it depends on the thickness of the dough; you can check by lifting the edge of the crust with a spatula). pizza dough I Dough II Mix all the ingredients and knead with a mixer (dough hooks) for 4 minutes on the lowest speed, until a ball forms. Let the dough rest for 5 minutes. After that, mix again for 2 minutes on medium speed. If the dough seems too stiff, add a teaspoon (or more) of unchlorinated room-temperature water. If it's too loose, add more flour. Put the dough in a bowl greased with oil, cover it with plastic wrap and set aside for 30 minutes to rise. After that, put it in the fridge (preferably overnight). About 3 hours before making the pizza, take the dough out of the fridge and divide it into 2 parts. Cover with plastic wrap. Roll out or stretch the dough to the right size and thickness, add your toppings and bake for about 8-9 minutes in a very hot oven (at least 200°C (390°F)). After baking, transfer the pizza to a wire rack so the steam can escape and it stays crispy. Enjoy! pizza dough II ## Comments (5) - **aga** · 2011-08-26 19:35 My mouth is watering at such a gorgeous sight :) Great pizza :) - **tu-tusia** · 2011-08-27 11:38 Your pizzas look so appetizing :) - **flowerek (Author)** · 2011-08-27 12:15 Thank you all so much for the kind words :) - **Ala** · 2012-10-19 13:35 Your dough recipes really are awesome. I made the pizza dough using recipe #1 and it's really awesome. It's probably the best dough recipe I've ever used. Great! - **wladzia** · 2013-01-08 10:12 Really good doughs, I make both recipe I and recipe II and the pizza turns out very tasty, depending on what I put on top and what sauces I use. --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)