Thin Pizza Crust Dough Recipe

I've had several aspiring pizza-makers ask me if I have a thin pizza crust dough recipe.

I do and I don't.

The recipe is actually a list of a few don'ts.

You see, my basic pizza dough recipe, whether done by hand or with a stand mixer creates a dough that's quite easy to turn into a very thin pizza crust.

As long as the dough is soft and elastic, you should have no problem turning out a terrific thin pizza crust.

Just beware of the following obstacles to creating a thin crust:

Don't try to shape and stretch the dough while it's still cold, if you've kept in the fridge or are thawing a frozen batch. 

Pizza dough is not as elastic when it's cold.

Don't expect this to be easy with a whole wheat dough. It just doesn't have the elasticity of regular unbleached flour pizza dough.

If you decide to give it a try, you might want to shift the whole-wheat-to-white flour ratio a little more towards white.

Letting the dough ferment in the fridge for a day may help a bit too.

Don't let the dough cold ferment more than a few days.

Letting dough sit in the fridge for a day or more before making your pizza can give the dough some nice subtleties and suppleness.

But if you go past a few days, the dough gets more fragile, which can make it hard to stretch thin without tearing.

And that's my Thin Pizza Crust Dough Recipe, such as it is.