Thin-crust pizza

Thin-crust pizza

  • Difficulty: average
  • Temperature: 230°C
  • Time:  34 minutes
  • Function: easy baking


Ingredients for 2 x 400 g pizzas

500 g plain flour

275 g water at room temperature

12 g brewer's yeast

12 g salt

25 g extra virgin olive oil

Total weight: 800 g

For the topping:

200 g mozzarella for pizza

100 g tomato sauce for pizza

Salt as required

Fresh basil as required

Extra virgin olive oil as required

Dried oregano


Place the flour in a mound, make a well in the centre and add the water with the dissolved brewer's yeast and the sugar, begin working to a dough and half way through, add the oil and salt.

Leave the dough to rest for around 30 minutes, then divide it into two identical sized balls and knead them both until smooth.

Place the two balls of dough in the two trays supplied with the oven, brush the dough with a little oil and cover with cling film, so it does not dry out.

Select the dough resting programme and place in the oven to rise  for around 2 hours.

After that, flatten the dough out into a circle as they do in pizzerias and return it to the tray, lined with baking paper. Top with tomato sauce seasoned with oil, salt, oregano and basil.

Add the mozzarella and other ingredients of your choice, with exaggerating with the topping.

Select the "thin-crust pizza" automatic recipe from the oven menu, place in the oven and switch on.

There is no need to preheat the oven.

Chef's top tips

If you have a planetary mixer, mix all the ingredients together except for the salt and oil, which should only be added when the dough is almost ready, so that the salt does not prevent the yeast from working and the pizza will rise properly.

Do not exaggerate with the topping, otherwise the pizza will struggle to cook properly.

For this recipe place the dish on level 1/level 4