Thin and Crispy Pizza

Napoletana Pizza is amazing, but sometimes you just want a nice thin and crispy base and this recipe is perfection.

To make the dough you will need:

600g strong bread flour

300g Type 00 flour

100g Semolina

665g water

2g yeast 3g

salt 25ml

Extra Virgin Olive Oil

Simply mix the yeast with warm water (not too warm, just slightly warm) and dissolve. Add the water into the flours and mix. Leave for 10 mins and then add in the olive oil. Mix once again. Leave the dough to rise for 1 hour.

Once doubled or trebled in size, ball up into 6x250g dough balls (if you can get another one great), then leave in the fridge overnight.

These will be usable the next day.

If you prefer to use the same day, simply add around 4g dried yeast instead.

This is so delicious and goes well with any topping. If you enjoy the video then please remember to like and subscribe. More recipes are coming.

Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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