Pizza Essentials: Uber-Thin, Double-Crust Pie

Andy Anderson !


I worked on this for a bit of time, and finally came up with this. The good news is that it was fun eating all the “failures.”

Anyway, this recipe is all about the pizza dough; however, I will give you a few ideas on how to stuff this pie. In the end, the fillings are up to you. Just remember not to overdo the filling.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

1 Hr 5 Min
20 Min



  • 1 3/4 c
    all-purpose flour, not self-rising
  • 1/4 c
    enriched bread flour
  • 2 tsp
    nutritional yeast, more on this later
  • 1 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    coconut sugar
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried parsley
  • 1/4 tsp
    dried oregano
  • 1/2 c
    warm filtered water, plus more, as needed
  • 1 Tbsp
    sweet butter, unsalted, melted
  • 2 tsp
    olive oil, extra virgin

How to Make Pizza Essentials: Uber-Thin, Double-Crust Pie


  2. For this recipe, I am using a stand mixer, fitted with a dough hook. If you wish, you could knead the dough by hand… up to you.
  3. You will need an ovenproof pan. Ideally, it will be about 10 inches (25cm) with shallow sloping sides.
  4. Gather your ingredients (mise en place).
  5. Whisk the warm water, olive oil, and melted butter together in a measuring cup, or small bowl.
  6. Add all of the dry ingredients together into the bowl of a stand mixer, and whisk to combine.
  7. Place the bowl into the stand mixer, and use the dough hook attachment.
  8. Set to low, add the liquid, and allow the dough to combine.
  9. Chef’s Note: We want a dough that is almost dry to the touch. So, it should feel slightly sticky, but not stick to your hands. If it is too dry, and not coming together, add warm water, a tablespoon at a time. If it is too wet, add more flour a tablespoon at a time. The perfect dough will pull away from the sides of the bowl, and begin climbing up the hook.
  10. Here’s is what the dough looks like when ready.
  11. Knead a few times on a lightly floured surface, cover with cling wrap, and allow to rest for 2 hours.
  12. Chef’s Tip: If you want a better-flavored dough, cover, and put in the fridge overnight.
  13. Chef’s Note: When the dough is ready, cut into quarters. You should have enough dough to make four crusts, or two pizzas.
  14. Place a quarter of the dough on a floured surface, and then flour the top.
  15. Roll out the dough into a thin round slightly bigger than your pan.
  16. Coat your pan liberally with grapeseed oil.
  17. Add the crust to the pan, and brush some pizza sauce, lightly over the bottom.
  18. Add your toppings. I am using grated parmesan, provolone, mozzarella, and pepperoni. Then cut off the excess dough.
  19. Chef’s Note: This is a thin pizza, so do not try to “stuff” the pizza with toppings, just choose some of your favorites, and make sure you have lots of yummy cheese.
  20. Roll out another quarter of the dough, place on top of the pizza, and cut off to fit the pan. Then brush with a bit of extra-virgin olive oil.
  21. Place a rack in the middle position, and preheat the oven to 500f (260c).
  22. Chef’s Note: If you have a pizza stone, place it on the rack.
  23. Place the pizza in the oven, and bake until golden brown, about 18 – 20 minutes.
  24. Chef’s Tip: If you want a nice crispy bottom, when you remove the pan from the oven, place it over a medium-high burner, for about 2 minutes. That will make the bottom crust nice and crispy.
  26. Slice it up (I like to use squares), and serve while nice and hot. Enjoy.
  27. Keep the faith, and keep cooking.

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About Pizza Essentials: Uber-Thin, Double-Crust Pie

Course/Dish: Pizza
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Soy Free

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