Thin Crust Pizza Dough Recipe

Recipe for thin crust pizza dough recipe. This is a part whole wheat dough. Recipe with step by step pictures.

When I first came across this recipe in ATK , I immediately tried it and has been a regular at our home. Its a very simple recipe and comes good every single time. I have adapted the recipe over the years to suit my Indian kitchen. The secret of the dough is that it needs to rest in the refrigerator for at-least a day for the flavours to develop. The dough stays good in the refrigerator for upto 3 days. Here is how to do it.

Add in the sugar and the yeast. Use measuring spoons to measure the ingredients.

Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl.

Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.

After 20 minutes of rest, add the salt to the dough. I have used unrefined sea salt today. Table salt will also work well for this recipe.

Knead the dough for a good 3-4 minutes by hand. Do NOT add in extra flour while kneading. Adding extra flour will make the dough very hard.

The dough will come together after the brief kneading.

Add in the oil to the dough and transfer the prepared dough to a bowl.

Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.

Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly.

Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.

The dough is ready after two hours. Note: Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.

Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Note: I like to use a parchment paper to bake the pizza as the dough gets easier to handle and does not stick.

Gently pull the sides of the dough to form a circle.

Try to keep the ends little thick and gently work with the dough so the dough does not tear.

Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Recipe for tomato sauce given below. Do not use a lot of sauce as the pizza will become soggy.

Sprinkle the cheese.

I like to bake the pizza on a preheated pizza stone. If you do not have a pizza stone, an old iron dosa pan also will work. Else you can place the pizza dough on a baking sheet.

Slide the pizza on the baking stone. (I transfer the pizza dough onto a plate and slide it onto the stone.). Bake the pizza for 12 minutes.

Pizza is ready.

This dough produces an amazing brown crust.

Recipe for Tomato Sauce: Cut the tomato into half and de-seed the tomatoes.

Grind the tomatoes to a puree.

Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

For the pizza

• 1 1/3 cups ice water
• 1/2 teaspoon active dry yeast
• 2 tablespoon sugar
• 375 grams maida (all purpose flour)
• 75 grams atta (whole wheat flour)
• 1.5 teaspoon salt
• 1 tablespoon any vegetable oil

For the tomato sauce

• 4 tomatoes, de-seeded
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon plain vinegar

Other ingredients

• 200 grams mozzarella cheese
• Toppings of your choice

For the pizza

1. Measure the ice water and add it to a bowl. It is ok if a couple of ice cubes gets added. Add in the sugar and the yeast. Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl. Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.
2. After 20 minutes of rest, add the salt to the dough. Knead the dough for a good 3-4 minutes by hand. The dough will come together after the brief kneading. Add in the oil to the dough and transfer the prepared dough to a bowl. Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.
3. Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly. Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.
4. Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.
5. Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Try to keep the ends little thick and gently work with the dough so the dough does not tear. Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Sprinkle the cheese. Slide the pizza on the baking stone. Bake the pizza for 12 minutes at 220C. Pizza is ready.

For the tomato sauce

1. Cut the tomato into half and de-seed the tomatoes. Grind the tomatoes to a puree.
2. Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 25 mins
• Category: Main
• Cuisine: Italian

For the pizza

• 1 1/3 cups ice water
• 1/2 teaspoon active dry yeast
• 2 tablespoon sugar
• 375 grams maida (all purpose flour)
• 75 grams atta (whole wheat flour)
• 1.5 teaspoon salt
• 1 tablespoon any vegetable oil

For the tomato sauce

• 4 tomatoes, de-seeded
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon plain vinegar

Other ingredients

• 200 grams mozzarella cheese
• Toppings of your choice

For the pizza

1. Measure the ice water and add it to a bowl. It is ok if a couple of ice cubes gets added. Add in the sugar and the yeast. Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl. Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.
2. After 20 minutes of rest, add the salt to the dough. Knead the dough for a good 3-4 minutes by hand. The dough will come together after the brief kneading. Add in the oil to the dough and transfer the prepared dough to a bowl. Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.
3. Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly. Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.
4. Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.
5. Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Try to keep the ends little thick and gently work with the dough so the dough does not tear. Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Sprinkle the cheese. Slide the pizza on the baking stone. Bake the pizza for 12 minutes at 220C. Pizza is ready.

For the tomato sauce

1. Cut the tomato into half and de-seed the tomatoes. Grind the tomatoes to a puree.
2. Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 25 mins
• Category: Main
• Cuisine: Italian

Find it online : https://www.kannammacooks.com/thin-crust-pizza-dough-recipe/

Recipe for Vanakkiya thakkali kurma. Kurma made with fried tomatoes. Recipe with step by step pictures.

This recipe is a slight variation of the Tomato Kadaindha Kurma that I shared some time back. Its perfect as a side dish for everyday breakfast of idli and dosa.

Here is how to do it.

We will have to make a raw masala paste for this kurma. Here is what you will need.

Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.

For Indian curries, you will need a heavy duty mixie and here is what I recommend.

Making the Kurma Chop the onions, tomatoes and set aside. Crush the ginger and garlic in a mortar and pestle. Set aside.

Heat Indian sesame oil / gingely oil in a pan. (Be generous with the oil as we will need to saute the tomatoes and onion till golden.) Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle. Add in the chopped onions.

Add in the salt and saute till the onions are soft and starting to brown. About five minutes on medium flame.

Add in the crushed ginger and garlic along with the tomatoes. I prefer using “naatu thakkali” – country tomatoes for this recipe.

Saute for a good 7-8 minutes till the tomatoes are cooked and juiced down.

Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.

Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom. The tomato kurma is ready.

Serve with idli or dosa.

For the Masala

• ⅓ cup fresh coconut
• 1 tablespoon fried gram
• 1 teaspoon white poppy seed (gasa gasa)
• 1 teaspoon fennel seeds (sombu)
• 2 cloves
• ¼ inch piece cinnamon
• 3 dried red chillies

Other Ingredients

• 4 - 5 tomatoes
• 2 - 3 tablespoon Indian sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• 3 chopped green chillies
• ½ cup chopped onion
• 1 teaspoon salt
• 1/4 inch piece ginger
• 5 cloves garlic

1. Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.
2. Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle. Add in the chopped onions.
3. Add in the salt and saute till the onions are soft and starting to brown. About five minutes on medium flame.
4. Add in the crushed ginger and garlic along with the tomatoes.
5. Saute for a good 7-8 minutes till the tomatoes are cooked and juiced down.
6. Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.
7. Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom. The tomato kurma is ready.
8. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish
• Cuisine: Tamilnadu