The Crispiest Pizza I’ve ever made! Thin Crust Pizza Recipe (Pizza Sfogliatta)

We’ve got the BEST thin-crust pizza recipe! If you are a fan of thin and crispy pizza, you will love the Sfogliatta. We will treat the pizza dough as if it were a croissant, full of layers making it thin, crunchy and full of flavor.

On top of that, we have 3 different toppings for everyone to taste that will make you lick your fingers!

This is the recipe from the video. It will allow you to make 1kg of dough.

Ingredients:
– (80%) 00 Flour/Italian flour: 457gr
– (20%) Manitoba flour: 114gr
– (70%) Water: 400gr
– (1%) Fresh yeast: 6gr
– (2%) Olive oil: 11gr
– (2%) Salt: 11gr

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#pizza #homemade #easyrecipe

if you love thin and crispy pizza today
I am going to show you how to achieve
that at home let’s start with the
[Music]
dough but first let’s go with the recipe
remember that you can download my app
free for Android or iPhone here’s the
link we put the flour in a bowl then we
add the yeast the salt and then the
water we mix everything using this
Danish mixer until everything is well
combined and now that we’re done mixing
check this there’s no gluten development
by the moment so now what we’re going to
do I will cover it leave it here on the
countertop for 1 hour okay it’s been an
hour and I want you to check and toe so
let me W my hands and I want you to see
this it’s already needed and I didn’t do
anything just wait a few minutes now I
am going to do a few stretching out
foldings cover it and let it rise till
it doubles in size so so before we start
baking pizza we need to preheat the oven
that’s really important and we need to
do it at maximum temperature yes the
maximum temperature that your oven
reaches that is the temperature needed
for baking pizza and I’ll be also using
this baking steel which is going to help
us to get the very very thin and crispy
and crunchy pizza and in case you don’t
have a baking steel you can easily buy
online any pizza stone that you find but
if you even though you don’t have a
baking piz pizza at home you can use
your oven tray upside down yes you’ve
seen that hack in my for pizza hack
video time to preit the oven I put the
baking Steel in the lower part of the
oven we get all the heat from the bottom
and we’ll get a very crispy pizza we’ll
set the temperature of the oven to
maximum heat in this case this oven
reaches around 530° fhe if it reaches a
little bit more better and if it’s a
little bit lower it’s okay too
and here we have the pizza dough
perfectly proofed and now it’s time to
stretch it we could do it as usual with
our hands but today I’m going to use the
Ronin pain but what are you doing luten
that is not napolitan style but who told
you that we’re baking napolitan pizza
we’re doing a very thin and crispy one
now we put some simol in on the
countertop and we unmold a dough I know
this dough is full of Bubbles and hair
and it’s a Pity to SMH it with a rollen
pain but believe in me I know what I’m
doing so now we start searching it with
the rollen pain without looking too much
at the bubbles we need to try to keep a
rectangular
[Music]
shape and now that the dough is already
stretched I’m going to reveal the secret
of this video we’re going to make a
laminated Pizza yes like a croissant
with very thin and crispy layers and to
do that we’re going to use olive oil so
now we’re going to paint with olive oil
half of the dough and here comes a
critical part folding into itself okay
it’s not easy so now let me do the final
adjustments let me arrange it again and
we paint it one more time till the
middle of the dough and we fold it again
let me stretch it a little always
keeping that rectangle shape now some
simol on Department paper now we leave
it there resting for around 15 minutes
and now that the dough is relaxed I’ll
do the final stretching and partially
cook it in the
[Music]
oven if you strad it too much get it
with
this and now we Mas the
edges and now with this Fork I’m going
to spear the dough so we don’t get those
bubbles when we bake it
and now we are going to brush bake the
pizza for around 5
[Music]
minutes now that it’s precooked thin and
almost crispy let’s put it upside down
on the pill
again let’s go with the first pizza
which is kind of Roman potato and bacon
isize the potato and the bacon in cubes
and with a little of olive oil I
pre-baked them for a few minutes now on
the Pizza we put some shredded
mozzarella cheese now we go with the
potatoes the bacon and in a few spots
some strella cheese and now some
rosemary leaves salt pepper and a
drizzle of olive oil and now we take it
to the oven until the cheese is already
melted but before I take the pizza out
of the oven I want to tell you that if
you want to learn more about baking for
example sour dough bread you can easily
find my sour dough bread masterclass and
here’s the link for you to subscribe do
it
[Music]
now W you should smell this pizza it’s
incredible if that’s not crispy what is
crispy
[Music]
and as usual the best part of the video
tasting it’s so thin and crispy and the
potatoes and the bacon wow but let’s
continue with the next
one let’s go with the second pizza we’re
going to do the same as before now that
the dough is relaxed we stretch it again
with the rolling ping and do the final
adjustment cutting the edges so we can
keep that square or rectangular shape
and now we do the fork thing now we’re
going to pre bake it for around 5 minut
minutes and we put on top and some
marzana Tomatoes pinch of salt and
Mozzarella de buala and now we take it
to the oven until the cheese is melted
and here we have it back now we go with
this incredible Italian prudo some more
stret atella cheese and a few basil
leaves now a drizzle of olive oil and
that’s not Italian let’s see how crispy
it is
[Music]
I need to try
this take a look at those
layers Wow Let’s go with the third Pizza
a classic pepperoni but if the Italians
hear me saying
[Music]
pepperoni and here I have another
pre-baked pizza and now I brush it with
tomato sauce pinch of salt and some
shredded mozzarella and here here comes
the pepperoni yes a lot of pepperoni and
totally out of the recipe a few slices
of chives to the
oven and now some shed
parmesan time to try
it and take a look at this pepperoni
slice wow thin crispy wow and that
pepperoni I need to dry this now why are
you speaking like this I don’t know but
I’m still and
[Music]
great so this thin and crispy dough is
incredible with all those crunchy layers
and what about the topics tell me which
one was your favorite the potato the
Pudo or the peperoni all with P right
potato Pudo pepperoni yeah so that’s all
for today May the gluten be with you and
I’ll see you on the next video
I hope you have enjoyed this video and
if you want to learn more about
sourdough bread and sourdough starter I
encourage you to check the link on the
description and remember this master
class was specially designed for you