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thin crust pizza

thin crust pizza

Make your pizza dough in rapid fermentation. A soft and crispy result.

MonF ournil pizza flour T00 allows you to obtain a pizza dough that is easy to work with, very elastic thanks to its high gluten content. You will thus make tasty, soft and crispy homemade pizzas.


For 3 large pizzas

  • 500g Mon Fournil type 00 pizza flour
  • 300 ml of water at room temperature (25-30°C)
  • 10 g sparkling baker's yeast (or ½ sachet of dry yeast)
  • 10 g of fine salt (2 teaspoons)
  • 1 tablespoon olive oil


Pour the water (25 - 30°C) into the bowl and dissolve the yeast. Add olive oil, flour and salt.

Knead in a robot for 3 to 4 minutes on low speed. The dough should no longer show traces of flour or water.

cover and let the dough rest for about half-hour.

Divide the dough into three equal parts then shape the dough pieces.

allow upward thrust included until the dough has doubled in size. This may take 1 to 2 hours depending on the ambient temperature.

Preheat your oven to 250°C (or more if your oven allows it) in grill mode with the cooking plate turned inside. The oven and the plate must be very hot (minimum 30 minutes of preheating).

Roll out the dough and form the pizza. location the pizza base on a sheet of baking paper.

Garnish the pizza as you wish: tomato sauce, cream base...

Bake in static mode for 8 to 10 minutes, depending on the power of your oven.