The best pizza dough I’ve ever made with a thin and crispy pizza crust. Because the key to a really good pizza is, of course, the crust.
For your next pizza night at home, make this homemade crispy pizza dough – and top with all your favorite toppings.
You don’t need all famous pizza gear to make a crispy and delicious pizza. The oven will make the job perfectly. But if you grill the pizza and use this method you’ll get the best result. The best pizza is made in a hot oven, and since your grill can get so much hotter than a normal kitchen-oven, for most people it is the best instrument for making delicious and crispy pizzas.
We decorated our pizzas with thin slices of seasonal danish potatoes, some cheese, soy protein cheese, a good homemade green pesto, oil, salt, pepper – and last but not least a handful of rosemary. If you want a pesto recipe I can recommend this simple spinach pesto recipe here. We also made pizzas with classic tomato sauce, vegetables and falafels on top too. You can also find more inspiration on my pictures below.
And honestly, this crispy pizza method is not hard. You just need to have some patience for the dough to rest. Once you get the hang of it, and thanks to the extra-high heat of the grill, it makes you some of the best pizza you’ll ever eat!
Homemade crispy pizza dough:
The best Pizza Dough – Vegan pizza with potatoes. For your next pizza night at home, make this homemade delicious crispy pizza dough.
Ingredients
- 3 cups of water
- 1 tablespoon maple syrup
- 20 g fresh yeast
- 4 tablespoon olive oil
- 400 g tipo 00 / pizza flour
- 600 g organic flour
- 2 teaspoon of salt
Instructions
Put water, syrup and olive oil in a big bowl. Add the yeast and mix together. Add 1/3 flour and mix together. Drizzle with salt and add 1/3 flour again, mix together. Add the last flour and mix together in 3-5 min. The dough needs to be sticky and soft.
Cover a thin layer of olive oil to a big bowl and add the dough. Let the dough rest for about 1 hour.
On a floured surface, take out the dough on the table. Cut out the dough around 8-10 pieces (depends on how many pizzas you want - mine were a little small). Roll out the dough very thin.
Put the pizzas on each piece of baking paper.
Add your favorite toppings and bake the pizzas 5-10 min. grill or in the oven at 250º c until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat this step for remaining pizza.
Grilled pizzas – The ultimate summer lunch:
It’s always a little crazy when my dad and I are gets hungry in the kitchen. We made 10 pizzas instead of 2. But why should we only make 2 pizzas – when you can make 10? And if you know that you are hungry enough to eat 10?
After making and waiting 2-3 hours for the pizza dough, decorating pizzas and eating way too much pizza, I realized that the pizzas crust was more crispy than I’ve never tried before. We grilled 5 classic potato pizzas, 4 with vegetables and one with falafel. Yes, I think we had enough pizzas to open our own pizzaria and feed every customer. But the dough went better than expected and that’s why I wanted to share the recipe in here for all pizza lovers out there. The dough works fine in the oven and gets very crispy too.
I took a lot of pictures from this warm summer day in the outdoor kitchen, and all the pizzas in process. Take a look here below…
~ Outdoor kitchen and green grape plants. The perfect lunch spot. I hope you can use this crispy pizza dough recipe!
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