Thin-Crust (and Quick) Pizza

Ingredients

• 630 g bread flour
• 15 g sugar
• 10 g kosher salt
• 10 g instant yeast
• 32 g olive oil
• 420 g lukewarm water

Method

This dough works because the high hydration (67%) and instant yeast do the heavy lifting in minimal time. You're building a wet, extensible dough that ferments fast, so the gluten structure develops through yeast-fermentation rather than long kneading.

Combine the flour, sugar, salt, and instant yeast in a food processor. Pulse until the mixture is even — the salt and yeast should be evenly distributed, not clumped. Add the olive oil and lukewarm water together. Run the processor for 90 seconds: the dough will come together shaggy and wet, which is correct. It should stick to the sides slightly. Transfer the mass to a lightly oiled surface and knead by hand for 2–3 minutes until it forms a cohesive, slack ball. Don't overwork it — you're just organising the gluten network, not developing it fully. The dough will feel soft and slightly tacky, almost like a wet clay. This is the state you want.

Divide the dough in half. Shape each portion into a loose ball by tucking the edges underneath — this creates surface tension that helps the dough rise upward rather than spread flat. Cover with a damp cloth and leave at room temperature for 45 minutes. The dough won't double in size; instead, you'll see the surface become dimpled and puffy as the yeast produces gas. This dough-development is fast because instant yeast doesn't require proofing and the warm water activates fermentation immediately.

Heat your oven to 260°C with a pizza stone or steel on the middle shelf for at least 30 minutes. On a work surface dusted lightly with flour, gently stretch one dough ball into a thin disc about 30 cm across — don't punch it down aggressively, as you want to keep some of the gas bubbles. If it resists, let it rest for 2 minutes and stretch again. Transfer to a pizza peel, add sauce and toppings sparingly (too much weight will prevent oven spring), and slide onto the hot stone. Bake for 10–12 minutes until the crust is blistered at the edges and the base is golden and crisp. Remove and serve at once. The dough is designed for speed, not depth of flavour, so eat it while the structure is still rigid.