Quicky - homemade thin crust pizza

All done in less than 1 hour including baking and washing up!!!

A real gem of a recipe and definitely a keeper especially if I suddenly have a pizza craving. By the way, the dough can prepared ahead and kept in the fridge upto 48 hours. Alternatively you can freeze it for later use.

Ingredients for the pizza crust

3/4 cup lukewarm water
1/2 tsp yeast
2 cups bread flour, shifted
1/2 tsp salt
1 tbsp olive oil

Method:

1. Preheat oven to 210 degrees.


2. Mix all ingredients and knead (about 10 min) until you get a silky smooth and elastic dough.


3. Divide into 2 and immediately roll out.


4. While resting the dough, prepare your toppings which should take you about the 30 min mark.


5. For remaining time, wash up and wait for pizza to finish baking. Bake pizza at 190 degrees for 15 min or until cheese is all melty and golden brown.
   

Very thin and crunchy crust. Really like where they ‘burst’.

This is the first pizza I've baked that actually puff up like a bad acne while baking - wished it was uniform all around though. Could it be the uneven oven temperature??

Psst. If you prefer a more bready type of pizza or have a few teeth gaps or loose teeth (which is what MP is going through right now), you might find this a little too crunchy.

Updated - the above dough was refrigerated for a day and then allowed to rest for at least an hour baking before baking. Notice how much more softer the bread structure is.

So the verdict is if you prefer thin crunchy pizza, bake straight away. But if you prefer a slightly softer and more bite to your pizza base, let it proof/rest for a while (at least an hour).