Classic Italian Pizza Dough Mix (with notes and a recipe for thin crust pizzas.)

• Rivals top-notch bakeries"--Faith Winner
• Each large pizza dough mix makes a 15-inch, medium-thick crust or two thin crusts.
• Authentic "old world" pizza dough with a mixture of the finest flours.
• Makes a soft, pliable pizza dough with almost no "spring back"
• Comes with SAF yeast.
• Quick with easy-to-follow instructions.

This pizza dough mix beats delivery! It's made your way--thin crust or thick and exactly with the toppings you want. The homemade pizza dough crust is better. The ingredients are fresh. Nobody will care for your pizza the way you do.

If you use your bread machine, use the dough setting--setting "eight" on most machines. If you're making a thick-crust pizza, let it rise on the pan. If you're making a thin-crust pizza, don't bother to let it rise. You'll get all the rise you need, loading your goodies on the crust and in the oven.

Try it. See if you don't make better pizzas. Your family will love it. We guarantee it.

Tips from Customers

1. Most customers mix the dough in their bread machines and then bake the pizza in a hot oven. (You can also make the dough in your stand-type mixer.)
2. Lift up the corner of your pizza to see if it is browned.--Arthur 
3.  Pat and push the dough to get it to all corners. It's easy to even out the thickness by patting. (You can also use a pizza roller.)--Arthur
4. Consider baking your pizza on the grill. (It's easy to bake on your grill if you have a cover with which to trap the heat. Grills tend to be hot on the bottom. Put a baking sheet under or below your pizza to insulate your pizza or direct the heat away from your pizza.)--Lynn Bennett
5. Prepare enough toppings for two pizzas. With two mixes, make one for dinner and use the other one to make smaller pizzas. Freeze the smaller mixes.--Kim
6. Store leftover pizza slices in the refrigerator. Instead of reheating the slices in the microwave, heat them in the air fryer. The crusts are crisp. No more soggy pizzas.--Christine Koch
7. Use a cast iron flat skillet for a crispy crust. (A pizza crisper also works.)--
   Colleen Taylor
8. Use these mixes to make calzones as good or better than any restaurant.--Travis
9. The pizza roller is a game-changer for thin-crust pizzas and makes a big difference.--Tonya Cosgrove 

How to Make a Thin Crust Pizza

You can convert any pizza recipe to a thin-crust pizza by making a thin crust instead of a thicker one. But, with a thinner crust, reduce the amount of the toppings by maybe half. Too many toppings will insulate the pizza, and it won’t be crisp. A thin crust pizza is more like eating a spread on a cracker. A regular pizza recipe converts well to two thin-crust pizzas.

1. Mix the pizza dough mix with a stand-type mixer with a dough hook. Our pizza dough mixes are just-add-water mixes. Once the dough ball forms, mix on medium-high for about a minute or until the dough becomes elastic.
2. Roll out a thin crust. If you prefer to use a pizza stone, roll the crust on a floured counter and load the crust with goodies. Transfer the pizza to the hot pizza stone in the oven with a pizza peel.
3. Be sparse with the sauce and goodies. The goodies will insulate the crust and take longer to bake.
4. Bake until the crust is crisp and the cheese is bubbling. In a hot oven and without too many toppings, your pizza should be baked in about eight minutes.

Fresh Tomato and Basil Thin Crust Pizza

Instead of a tomato base of marina sauce, we use a French onion dip and like it very much. This is a great pizza.

It’s amazing what you can put on a pizza. Most pizzas are made with a red sauce, a marinara sauce, but it doesn’t have to be a red sauce. White pizzas are made with a white sauce. Try Alfredo, ranch dressing, the onion dip you buy at the grocery store, or a nice coating of olive oil. You need enough that your pizza is not dry but no more, especially if you want a crispy crust.

Most of the time, we load our toppings on the crust and then bake the pizza. With fresh tomatoes, we place the tomatoes on the pizza for only the last few minutes. We prefer fresh tomatoes to cooked ones.

Ingredients

• 1 thin pizza crust made with a pizza dough mix, about 14 inches (half a mix)
• 5 tablespoons French onion dip
• 1 teaspoon Zesty Italian Spice Blend or other
• 5 medium-sized red and yellow tomatoes
• 2 tablespoons fresh basil leaves snipped into pieces
• 1/4 teaspoon salt or to taste
• 1/8 teaspoon coarse ground pepper
• 2 teaspoons virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 450 degrees.

1. Mix the pizza dough mix according to pack directions.  You will need half of the dough for this pizza. Form the crust in the pan.
2. Spread the onion dip on the formed crust. Sprinkle the spice blend evenly over the onion dip.
3. Cut the tomatoes into quarter-inch thick slices. Lay them on paper towels as you cut them to soak up part of the juice.
4. Sprinkle the freshly cut basil over the pizza and drizzle with olive oil. Spread the parmesan cheese over the basil.
   
5. Place the pizza in the oven. Bake for six or seven minutes. Place the tomato slices on the pizza and sprinkle the pizza with cheese.
6. Bake until the cheese is melted and bubbly and the crust is baked, another three or four minutes. Serve hot.