Thin Crust Pizza from Intermarché Palumbo

Thin Crust Pizza

Preparation Time: 30 minutes


Servings: 2


  • Crust
  • 1/2 cup water, room temperature
  • 1/2 tsp active dry yeast
  • 1/2 tsp honey
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • Toppings
  •   crushed tomatoes, pureed (optional)
  •   cherry tomatoes, sliced
  •   fresh mozzarella, sliced
  •   fresh basil leaves
  •   olives (optional)
  •   peppers (optional)
  •   garlic, crushed (optional)
  •   onion (optional)


  1. In a large bowl, vigorously mix together water, yeast and honey, set aside about 10 minutes.
  2. tir flour and salt into mixture. Stir until dough comes together, using a spoon and then your hands. If the dough becomes too sticky, use a little flour (1 tbsp at a time) to make it silkier.
  3. Flour a workspace and knead the dough a few times. Set aside for 5 minutes.
  4. Preheat oven to 500F with pizza stone in centre. (or 450F for a baking sheet)
  5. Roll the dough out, about 10", it's supposed to be thin! Gently fold the dough in half  twice then unfold it onto a floured peel.
  6. Add toppings quickly: sauce, toppings, cheese, sprinkle basil. You shouldn't have too many toppings, as it is a thin crust pizza. Do this quickly, otherwise the dough will stick to the peel.
  7. Gently transfer the pizza from the peel to the pizza stone. Bake 10-15 minutes, until crust is crispy and the cheese is golden. (Leave longer if cooking on baking sheet)
  8. Transfer the pizza back onto the peel. Let cool, slice, and serve!



Green peppers

Pitted black olives

Fresh basil

Mozzarella cheese

Cherry tomatoes

Diced tomatoes


All purpose flour



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