With our pizza crust mix hitting the shelves of Central Markets in Texas, we thought we’d share the basic recipe for the crust here on our website. This thin crust mix is the perfect protein content and consistency for quick crust with the depth of flavor of long raised dough. We love using spicy basil pesto instead of red sauce, as well as feta, figs, prosciutto, and roasted red peppers.
2 cups Panhandle Milling Pizza Crust Mix (269 g)
¾ cup + 2 Tbs water (186 g)
2 ¼ tsp or 1 packet instant yeast (about 8 g)
Preheat oven to 450°F.
Add water to pizza crust mix in a large bowl. Mix on low speed with a dough hook until a dough starts to form, about 1 min. Scrape bowl. Continue kneading until dough is smooth and elastic, about 6 min.
For a thin crust pizza, roll dough to about 15 inches in diameter on a lightly floured surface. Carefully transfer dough to a baking screen or stone and top as desired. Bake until edges are deep golden brown, about 9-10 minutes.