3 Ingredient Thin Crust Pizzaย – no need to wait at all for the dough to rise because there is no yeast! There’s no other pizza like this.
Since I recently confessed my love for Pizza Hut pizza I figured now would be as good a time as any to share my own (from scratch) recipe for pizza with sour cream.
This is actually my grandmother’s recipe – which she shared with me when I was 11. I have made this recipe hundreds of times over the years (ok maybe not hundreds – I have a terrible habit of over exaggerating) but in these past 11 years I’ve made it a lot.
The dough is unlike any other dough I have ever tried. I mean completely unlike any other pizza dough I’ve ever heard of. It is simply the best pizza with sour cream. No exaggeration there.
It’s really more of a pastry than a pizza dough, but it’s so good. And what I really love about making thin crust pizza is that there is no yeast. I don’t like making pizza dough with yeast – because when I decide I want pizza – I want it within the hour – and have absolutely no patience for it to rise and fluff and all that. And with this thin crust pizza dough all you have to do is wait for it to bake – and I suppose that kind of waiting I’ll just have to bear. You can really add any toppings you like – I obviously added quite a few : )
- 2 sticks butter melted
- 1 1/2 cups sour cream
- 3 3/4 cup flour
- 1/2 tsp salt
- 3 tbsp bread crumbs
- 4 tbsp ketchup optional
- 2 large tomatoes thinly sliced
- pepperoni
- turkey
- broccoli
- red pepper
- onion
- mushrooms
- 10-12 oz extra sharp cheddar cheese shredded
- 2-4 oz mozzarella cheese shredded (optional)
- oregano optional
- sunflower oil
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Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Add flour 1 cup at a time, mixing well after each addition. Dough should be soft and slightly oily - should not stick to your fingers. (Do not add too much flour because dough will become tough). Split dough in half.
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Knead each piece of dough in your hands, adding a little more flour, and form each piece into a ball.
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Using sunflower oil grease 2 large cast iron pans (preferred) or pizza pans and sprinkle each one with 1 teaspoon flour and 1 1/2 tablespoons breadcrumbs.
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Spread dough out over surface of pan and form the crust. Sprinkle dough with a little bit of breadcrumbs.
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Spread 2 tablespoons ketchup over each pizza (optional) then layer tomato slices side by side - completing covering the pizza. Cook for 5-10 minutes.
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Remove from oven and add desired toppings (except for pepperoni), then sprinkle with cheese and a dash of oregano (optional).
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Bake for another 35-50 minutes. 10 minutes before pizza is done top with pepperoni slices and put back in the oven to continue to bake.
Craftily Delicious says
This past weekend I made pizza too! I used the Trader Joe’s dough and although it did come out delicious, I’ve always wanted to make pizza from scratch. Like you, I don’t have the patience to wait for things to proof and rise, especially when it’s a pizza craving. I’m looking forward to trying your recipe, I’m sure it’ll be delicious!
AvocadoPesto says
Let me know how it comes out, if you do end up making it!
Chung-Ah | Damn Delicious says
Wow, your photos are awesome! And I totally love Pizza Hut too! Although I love that I can recreate this amazingness at home and have it be 1000000x better than Pizza Hut!
Vicky says
THanks! Yes definitely loving Pizza Cut and very much to my surprise here in China Pizza Hut is a full on restaurant – with menus resembling TGIF, Uno’s etc – so strange! Still a little bit pricy here but the pizza really was delicious!
Melissa Klotz says
What an interesting idea for the crust!! I’ll have to try this out, I always end up with leftover sour cream that I don’t know what to do with. This is a great way to use it up in a spontaneous pizza!
Vicky says
Definitely a great use for leftover sour cream! My problem is always the opposite. I always buy sour cream for the pizza and always forget that I have some leftover so I need more dip recipes I guess!
Charlie says
Hi!
This sounds great and I will definitely try it!
Can’t say I’ll use all your toppings (no ketchup and no cheddar) but hey, each to their own tastes!
Have a Joyful Day :~D
Charlie
Vicky says
Hope you enjoy! Feel free to use your own favorite toppings! Trust me though you won’t even be able to tell there was any ketchup added! It all bakes away perfectly!
Izzy says
I use a pizza crust recipe with yeast which is just as quick as yours (“Robbie’s thin pizza crust”) – there is no rising time as it is a thin crust. Just flour, yeast, salt, sugar and water. You mix, knead for 2 minutes and it’s ready to go! Really easy and really good. Thought you might like to know.
Vicky says
Thanks for sharing the recipe Izzy — could you let me know the quantities for the ingredients too? I’d love to try your version of the thin crust pizza!
Izzy says
It’s not technically MY recipe, you can find it if you search online for “Robbie’s Thin Pizza Crust” – that’s why I included that in my comment ;o)
It calls for:
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
-Dissolve yeast and sugar in water
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12″ circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
I use a pizza stone and it always work out great. I actually make 2 pizzas out of that quantity. Hope you like it.
Vicky says
Thanks for sending along the recipe – I will definitely have to try it! Will be interesting to see how pizza cooks at 500 degrees — I’ve never used temp that high for pizza! After spending the last 2 months traveling through Asia my home made pizza cravings are getting out of control!
Karen says
I have to try this, it sounds so good! Is there possibly a baking step missing in the recipe before you put on the ketchup? It says bake “another” 35 to 50 min so I was confused about that
Vicky says
Hi Karen, Sorry about the confusion there. After step 5 it should say bake for 5-10 minutes and then remove from oven and add the additional toppings, then continue to bake for 35 minutes. Apologies for taking so long to get back to you!
Karen says
Okay thanks!
Rachel says
Can’t wait to make this!
OILFIELDHOTTIE says
Since this pizza recipe is so very different from any I’ve ever seen, I was very curious to find out what others thought about the preparation and their opinion of the outcome and how it tasted. That is generally why I read the comments on any recipes that I am thinking about trying. I find it quite bizarre and leaves me shaking my head, the fact that every person who commented on this recipe either gave their account of making some pizza other than this one altogether or told how much they love Pizza Hut or simply stated that they would like to try making this at some point in the future only after completely altering the original recipe though. Who in the world DOES comments like that? I have never seen a recipe online where not a single one of the comments was in reference to preparing it or the outcome and what they thought of it. So as not to deviate from the “abnormal”, my comment doesn’t have anything to do with it either. BWAAAHAHAHAAA! Okay, that being said, my curiosity is peaked now. I am going to prepare this recipe exactly as you have listed it but I do have a few questions. I understand about how it can be made with toppings of choice but is this the exact original recipe like as the one that your grandmother made with those exact toppings on it or is that just what you decided to put on it on one random occasion? I think I have everything on hand here except the sour cream and broccoli,,,? Did you cook the broccoli first or put it on raw? What kind of turkey did you use? Like cold cut turkey or pieces of whole turkey like leftover from Thanksgiving? You say this is thin crust pizza but the picture looks to me like it is a deep pan pizza. Is the crust going to be thin and crispy because that is, after all, what I was looking for. You state that it is unlike any other pizza, is that because it is really more like a casserole? I don’t think I’ve ever seen a cast iron pizza pan before and I have lots of cast-iron cookware but nothing like that. I get the feeling that it is likely imperative to the process tho. I think maybe I have an antique Guardian Service Platter pan that will work but not sure if the sides are high enough. I can’t reckon how this will turn out after baking it at 400ยฐ for an hour in a heavy, heat conductive pan but the picture does look good so I’m down to try it. I guess much the same as your shock about baking a pizza at 500ยฐ and having never done it. I make homemade pizzas all the time and that is generally the standard for baking pizza. As far as I have always heard, it is as hot as your oven will go, which in my case is 550 and if you have a stone for extra added direct heat, all the better in order to try and replicate the pizzeria results. Albeit, you do have to keep a close eye on it the whole time because it is a very quick process and once that cheese starts to brown, you better have your mitts on and be ready to jerk it out of there or it will be ruined. Oh yeah, one more question for you, do you put the pepperoni on top at the end in order to avoid the crust being soaked with orange grease? And does it get somewhat crispy then? I hope to hear back from you soon because I am going to make this as soon as you confirm that the crust will indeed be crispy because I do not like thick, soft crust at all and therefore wouldn’t even waste my time if that is the case. Then I will deviate from the norm in this strange alternate dimension that I seem to have slipped into and give my review on this recipe and if it turned out or not and how uniquely delicious it was,,, or NOT. LOL
Thanks in advance and sorry for the short novel. I have a habit of overthinking things. As always, don’t forget to rate and subscribe and have a great day! BWAAAHAHAHAAA!!!
Tessa G.
Vicky says
To answer your questions – yes the pizza turns out thin — the thinner you roll out the dough the thinner it will be. It is a unqiue pizza crust in that it is more of a pastry crust recipe than a traditional pizza crust. I used turkey cold cuts, and yes I put the pepperoni on top so it gets lightly crisp in the oven. This is a cast iron pan from my grandmother that she has from her mother and it is the pan she always used to make this pizza. I’ve also made this pizza on a regular baking sheet with aluminum foil so that will work too. Hope that helps and you enjoy the recipe!