Thin Crust Cheese Pizza
This pizza features a ultra-thin, crispy crust topped with a layer of gooey, bubbling cheese. The dough is rolled out very thin and baked until golden and crackling, resulting in a final texture that is both crisp and tender. The focus is on the balance between the delicate base and the rich, melted cheese layer.
Equipment
- Rolling pin
- Baking sheet or pizza stone
- Parchment paper
Ingredients
- 1 cup all-purpose flour for the dough
- 1/2 teaspoon salt
- 1/2 cup warm water around 110°F
- 1 tablespoon olive oil plus extra for brushing
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Mix the flour with the salt in a bowl, then stir in warm water and olive oil until a rough dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Divide the dough into two equal pieces and roll each out as thin as possible on parchment paper using a rolling pin, aiming for a cracker-like thinness.
- Brush the surface of the rolled dough lightly with olive oil for extra crispness.
- Spread a generous layer of shredded cheese evenly over the top, leaving a small border around the edges.
- Transfer the assembled pizza onto a preheated baking sheet or pizza stone and place in a hot oven at 500°F (260°C).
- Bake for about 10-12 minutes, until the crust is golden brown and crispy, and the cheese is bubbling and slightly browned around the edges.
- Remove the pizza from the oven and let it sit for a minute to settle before slicing and serving.
