the Breville Test Kitchen

Essential Thin and Crispy Pizza Dough

Name: Essential Thin and Crispy Pizza Dough
Cook time: 900 s
Total time: 9900 s
Yield: Makes 4
Ingredients: 2 cups (10½ oz) bread flour - plus extra for dusting; ⅓ cup (2 oz) semolina - plus extra to sprinkle; 2 tsp kosher salt; 1 tsp instant dried yeast; 6¾ fl oz warm water; 1½ tbsp extra-virgin olive oil

Kirrily’s love of Italian cuisine and pizza expertise delivers an authentic dough that transforms into the perfect thin n’ crispy base. After the Pizzaiolo’s embrace, your pizza will emerge with a sassy charred bottom and a cheeky crisp crunch. Go the dough!

2 hrs 45 mins total time

15 mins active time

Easy

Makes 4

Ingredients

Measurements:

2 cups (10½ oz) bread flour
plus extra for dusting
⅓ cup (2 oz) semolina
plus extra to sprinkle
2 tsp kosher salt
1 tsp instant dried yeast
6¾ fl oz warm water
1½ tbsp extra-virgin olive oil

Instructions

1Place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
3Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.