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

[@danskiludvik8358]

Be sure to read the recipe. In the video he shows only 460g of flour, but in the written recipe he also adds 114 g of Manitoba Flour, thus changing the hydration from nearly 87% to around 70%.

[@M-a-k-o]

I've never heard of a 'sfogliata' pizza before. Time to try it at the weekend. Ramon, your recipes are divine and your good mood is contagious. You are the man🏆

[@glutenmorgentven]

Thanks! May the gluten be with you!

[@tungchungchan]

@@glutenmorgentvenplease advise how long does it take for the dough to double the volume…in room temperature around 27C? Thanks in advance

[@duncanjames914]

Thank you Ramón. I do love thin and crispy pizza and will definitely be giving this recipe and technique a try. Great looking pizza!

[@craiganderson3952]

G'day, I personally thought all three pizza's looked and sounded wonderful! Awesome vid, thank you!

[@glutenmorgentven]

Glad you enjoyed it and may the gluten be with you!

[@YouTube_can_ESAD]

My biggest complaint about this channel is that I was just suggested this for the first time, one minute ago. Love the name of the channel and your approach to craft. Subscribed!

[@ClareClements-b2p]

Hahaha scared me in the first line, totally agree with you i wouldn't want anyone else teaching me to cook pizzas

[@karilynn3535]

Looked and sounded like heaven in your kitchen. Going to take a stab at it tomorrow for brunch. Hubby wants the pepperoni; I'll go for ham, potato and rosemary. Thanks.

[@jacobcohen9205]

Looks great. I'm gonna try it tomorrow.

[@clydewatts8132]

Great Video, thanks.

[@Yahwertle]

That looks amazing ❤

[@RitaKapia]

Amazing ❤

[@KraftSinglesTrickshots]

Where do I find the recipe?

[@terryballard2350]

Thanks , I have not seen this one before!

[@kenromero9236]

I’ll have to try with AP flour. That crust is amazing.

[@krpkensrandompodcast]

I tried it last night but accidentally grabbed bread flour instead of AP and found it difficult to handle. Also forgot to prick the dough with a fork! Opened the oven and poked a couple of huge bubbles. Even with those two glitches the dough came out great with various and numerous toppings. Thanks for a great recipe and tutorial.

[@NBottieri]

I'm going to try making this with the Sfogliatta already made here in Italy for a really quick pizza. What are your thoughts on that? I'm also going to make this your way (-:.

[@matthewyaron5827]

So I just finished making this recipe and these are my take aways, I used Bread flour to sub the other flour that no one has, I also used an Italian yeast i got from my market so I used 3grams of that and not the 6 fresh he had, but the Italian stuff looks different then your normal Fleischman yeast so this is my only difference, his seemed to have way more hydration then my dough, so I let mine sit for 2 days in a cooler with an ice pack, it weighed 1100g so I made 2 -550g Balls rolled the one out it stretched enough that I made 2 parallelogram pies, I think this was enough dough for most of us, I cooked it in my ooni the first bake separated some layers which I though I rolled pretty thin, maybe poke more holes? so the Pizza was Really Really Good, so good if and when you want someone else to even get a bite you will be in pizza heaven it is such a different texture! Reminds me of delorenzos in NJ, I will definitely mess around with the recipe, the first pie was margarita second one I loaded with lots and it held up well reminded me of if Mama Celeste was your own mom!! 2 more out pies have to try!! Cheers definitely try it!! Oh and it might be easier making 4 round pies and rolling them together either way try it!!

[@SaltyPirate71]

Please learn the difference between "then" and "than". FFS

[@user-jpwiremans1575]

​@@SaltyPirate71And that's what you got out of his reply? Your a snob.

[@JPaulDetroit]

@@SaltyPirate71please learn to spell words and phrases rather than use acronyms that folks may not know. Your comment was completely unnecessary, by the way.

[@davidhelvering]

@@SaltyPirate71 There’s not one period in the entire post, and you’re picking on “then” vs “than?” There are bigger priorities here from a grammar and punctuation perspective. Besides, it doesn’t matter. Nobody likes a grammar cop. You just come across as a jerk. Also, no one ever said a KZbin comment requires standard English.

[@albertobattelli7276]

Margherita, NOT Margarita. It’s Italian, not Spanish.

[@PE9A3p4hUfwv]

What is Manitoba flour?

[@catalinapineda1]

Can I make this with sourdough?

[@aprilrains9921]

Great tips.

[@Kazz715]

Look like great pizzas! I only like thin crispy pizza myself. You are so quick- I tried to catch it lol What did you cook the pizza on in the oven?

[@Wibboo]

You know you can rewind a video, right?

[@Kazz715]

@@Wibboo and then I did that lol. Great video.

[@chandrikakakad4146]

Amazing channel, humble request if you could share glutenfree Sorghum & buckwheat sourdough bread recipes. 🙏😍👌🌹

[@DavidOldenburg1]

Thats my kind of crust!

[@sw9552]

Great Pizza, is the dough recipe enough for all 3 Pizzas?

[@glutenmorgentven]

I recommend that you use my app Gluten Morgen to calculate the dough weight. It´s really easy.

[@familyc3026]

Very interesting insanely thin pizza crust. How much instant yeast to replace fresh yeast? Is bread flour a good replacement for Manitoba flour?

[@user-op9mv5lq1u]

I used bread flour😊Yeah Canada.Reduce fresh yeast by 1/3 to 30% of fresh

[@dzmalekvali1110]

What type of flour chef??

[@normrubio]

the potato looks very interesting

[@benmartin5714]

Don’t eat pork but I’m still gonna try that layer technique. Maybe chicken and artichoke?

[@Mr1Spring]

Can you make it next time with sourdough pls.

[@glutenmorgentven]

Yes! Next video!

[@jhippl]

How many pizzas do you get per the recipe in The description?

[@glutenmorgentven]

You can get 2.

[@Bean7968]

And if we can’t get Manitoba flour?

[@lucycharles1873]

Why does my dough stick to the rolling pin and the board? Is the water too much?

[@JSP1234-m6g]

Why no sugar when you are adding yeast

[@DLJ2890]

Over 500 degrees olive oil will set off your smoke alarm for sure.

[@andreonnet]

Should I follow the video ou description recipe? They are different….

[@georgemegalis6912]

You have different measurements in the video and different written below the video .

[@user-op9mv5lq1u]

😂🎉

[@teddyboy252]

Good host cook

[@panotragoulias9462]

🤗🤤

[@PapaJoeRobertson]

Chives with Pepperonni? I am in.

[@Socrates...]

Make a sourdough pizza base

[@cookingshowchannel_01]

Pepperoni 👍

[@Bicnok]

1st...i love pizza...but I like more your personality

[@ezal3634]

pepperoni :)

[@debbieduger5094]

I certainly hope Richard doesn’t get ahold of this video. I watched the two of you the other day at his school and I know this is not the method of dough making he taught you.

[@user-op9mv5lq1u]

😂🎉😅

[@tungchungchan]

@@user-op9mv5lq1uthat was a vid making baguettes…if I remember correctly

[@user-jpwiremans1575]

Peperoni 10 out of 10 times.

[@sudhapatel8683]

no maserment of salt and east

[@user-op9mv5lq1u]

1 or 2 percent yeast and 1 or 2percent salt?

[@karenegge2070]

Yep. The recipe is what I followed. It was a gooey mess.

[@geniopao579]

Needs 114 g of flour more, the video graph didnt show the thing correctly. Check the text below the video.

[@DAT240Z72]

It’s floppy!