Homemade Thin Crust Chicken Pizza | The Best Homemade Pizza You'll Ever Eat| Easy Pizza Dough Recipe

Homemade Thin Crust Chicken Pizza Crust, Better than a takeaway, is a perfect addition to the pizza for dinner any night of the week.

This crispy, thin-crust pizza has an explosion flavour of tempting toppings of spicy homemade red pizza sauce, diced chicken, parsley, capsicums, black olives and jalapenos all covered with cheese.

Ingredients to make Homemade Pizza Crust

1 cup = 240 ml : tsp= teaspoon: tbsp= tablespoon : b=Big size

Chicken marination

2 bite size Chicken Breast pieces

1 tbsp Lemon Juice

1 tsp Ginger & Garlic paste

1 tsp Kashmiri Red Chilli powder

1/2 tsp Salt

1/2 tsp Coriander powder

To saute marinated chicken

1/3 cup oil

marinated chicken

Red Pizza Sauce

1/3 cup oil

1 tbsp Ginger & Garlic paste

3-4 tbsp Red Chilli paste

2 b Tomato's puree

1 tbsp Sugar

1/4 cup Tomato paste

Dough

3/4 cup warm Water (105°F-115°F)

1 tsp Honey

1 active dry Yeast packet

2 cups All-purpose flour, spoon & levelled

1/2 tsp salt

Toppings

Red pizza sauce

Cheddar cheese

sauteed chicken pieces

yellow capsicum

orange capsicum

green capsicum

mozzarella cheese

black olives

jalapenos

Methods to make Homemade Pizza Crust

Method to make red pizza sauce

1. Heat oil in a non-stick pan, saute 1 tbsp Ginger & Garlic paste, 3-4 tbsp Red Chilli paste, 2 b Tomato's puree, 1 tbsp Sugar, 1/4 cup Tomato paste on medium heat until water is evaporated.

Method to marinate the chicken

1. Marinate 2 bite-size Chicken Breast pieces,

2. 1 tbsp Lemon Juice, 1 tsp Ginger & Garlic paste, 1 tsp Kashmiri Red Chilli powder, 1/2 tsp Salt, 1/2 tsp Coriander powder. mix well.

3. Let it sit for 5-10 minutes or directly cook it.

Method to prepare chicken pieces

1. Heat 1/3 cup oil in a non-stick pan, sauté the marinated chicken in a single layer on the pan along with the remaining marination.

2. Cook chicken pieces until juicy, clear and no longer pink.

3. Once done, keep aside.

Method to MAKING THE PIZZA DOUGH

1. Whisk the warm water, honey and yeast together in the stand mixer bowl fitted with a dough hook attachment. let it sit for 5 minutes until the yeast is dissolved. The yeast should begin to froth, indicating that the yeast is still active. If you don’t have a stand mixer, simply use a large mixing bowl for the yeast to get activated. Once done and you can mix the dough by hand with a wooden spoon.

2. Add the flour and salt. Beat on low speed for 2 minutes. Knead the pizza dough on medium speed about 5 minutes. Once done, the dough should feel a little soft.

3. On a lightly floured surface with lightly floured hands, knead the dough for 3-4 minutes.

4. After kneading, the dough will be soft.

5. Poke it with your finger, if it slowly bounces back, your dough is ready to rise. If not, keep kneading. (watch me do it in the video below for visuals)

6. Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

7. Allow the dough to rise at room temperature for 60-90 minutes or until double in size and then refrigerate for 6- 12 hours.

Method to MAKING THE PIZZA

1. If you are planning to refrigerate, then allow the dough to come down to room temperature before using and let sit for 1-2 hours.

2. When the dough is ready, punch it down to release any air bubbles.

3. Divide the dough into four equal parts for a thin crust pizza base.

4. For an extra-thin crust, roll it with a rolling pin.

5. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.

6. I made four medium-sized pizzas from this dough or even make two large pizzas.

Methods to Top & Bake the pizza:

1. Preheat: Place a pizza pan on a rack of your oven. Preheat the oven to 220°C for at least 30 minutes. Highly recommended.

2. Carefully remove the preheated baking pan from the oven and brush the dough with 1 teaspoon of the oil.

3. On the grease pizza base, Start Spreading at the centre and working outwards, use your fingertips to press the dough to 1/4 inch thick. Turn and stretch the dough until it will not stretch further.

4. Spread 1/4 cup of red pizza sauce into a thin layer onto the dough, leaving a 1/2-inch border.

5. Sprinkle on the cheddar cheese, sauteed chicken pieces, mozzarella cheese with the green, orange and yellow capsicum, jalapenos and black olives.

6. Bake pizza in the 220°C pre-heated oven, until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes.

7. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving.

My Tip:

1. If you don’t have a stand mixer, simply use a large mixing bowl for the yeast to get activated. Once done and you can mix the dough by hand with a wooden spoon.

2. The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3. Poke the dough with your fingertips, if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

4. If you fail to get a frothy mixture, do not proceed further with this yeast. It is inactive. So just discard this.

5. Choose how long you want the dough to ferment and rise.

6. A slow fermentation (24 hours in the fridge) will result in more complex flavours in the dough.

7. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

8. For a medium rise, place the dough in regular room temperature for 8 hours.

9. For a longer rise, chill the dough in the refrigerator for 12-24 hours (no more than 48 hours).

10. The longer the rise, the better the flavour the crust will have.

11. Use grounded red chilli paste for the real taste.

12. Place a pizza pan on a rack of your oven. Preheat the oven to 220°C for at least 30 minutes. Highly recommended.

13. Refrigerate leftovers in an airtight container for up to 4 days.