This basic Thin-Crust Pizza Dough Recipe creates a super-thin, cracker-like crust, and it is the key to making my favorite pizza. While you can use this basic crust to mix up any flavor combo you like, mine is my White Pizza Recipe.
Ingredients
I love pizza dough because it has the most humble ingredient list. It is like making tortillas, and the ingredient list is almost the same. Plus, it is always amazing to see what flour, water and yeast can make.
The salt brings a little flavor to this dough, and the oil helps with the elasticity and crisping of the crust when baking.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
This recipe is SUPER easy and only involves a few minutes of active time. It has to rest and relax for a bit, but once it's done, its ready to bake.
Start by adding all the ingredients to the bowl of a stand mixer. And use the dough hook to form a shaggy dough in the bottom of it first. Then mix at medium speed until the dough gets smooth and there isn't anything sticking to the sides of the bowl.
Remove the dough from the bowl, and grease the bowl. Shape it into a perfect sphere and place it back in the bowl, covered with plastic wrap, and let rise for 30-40 minutes. When it has rested, remove and split in two.
Roll the dough out and stretch it out to completely fill a baking sheet. It takes a little time and gentle stretching, but it will go a lot further than you think. If it keeps pulling back, let it rest for 2-3 minutes, and then keep stretching.
Then bake the crust in a super hot oven until crisp as a cracker. You should be able to lift it up when it is done. Then you can top with your favorite ingredients and bake until the cheese is well melted.
Notes & Tips
Don't skip the step of forming the shaggy dough. It only takes a second and it really helps get the dough started. Otherwise, everything tends to get stuck in the bottom of the bowl and take much longer to get going.
I know you might think I am a little crazy when you start rolling this dough out. But take your time and roll it as thin as you can with a rolling pin, then let it rest a few minutes and transfer to the try. Then stretch with your hands until it fills the pan. It takes time, but it will stretch.
It is also important to bake the crust till crisp before adding toppings. It will never crisp if you don't, and your toppings will burn and the crust will stay too soggy to be enjoyable.
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📖 Recipe
Thin-Crust Pizza Dough Recipe
This basic Thin-Crust Pizza Dough Recipe creates a super-thin, cracker-like crust, and it is the key to making my favorite pizza.
Ingredients
- ¾ cup Warm Water, 100˚-110˚F
- ¾ teaspoon Active Dry Yeast
- 2 ¼ cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- 2 teaspoons Olive Oil
Instructions
- In the bowl of a stand mixer fitted with the dough hook, place the water and yeast into the bowl and let it stand for 5 minutes until it begins to bloom. Add the flour, salt, and oil, in that order so the salt doesn’t touch the yeast, to the bowl.
- Using the dough hook in your hand, mix all the ingredients together until a shaggy dough forms. Then place the attachment and bowl on the mixer and mix on medium speed for 6-7 minutes until a cohesive dough forms and no longer stick to the sides of the bowl.
- Cover with plastic wrap or a damp towel and let the dough rise in a warm place for 30-40 minutes.
- Preheat the oven to 500˚F while the dough rests.
- Separate the dough into two equal pieces and roll them each out on a lightly floured surface, into a rectangle, about 12x16 inches.
- Place the rolled-out dough onto a parchment-lined baking sheet, the dough should fill the sheet.
- Bake the crusts in the hot oven for 8-10 minutes until it crisps and can be lifted in one piece.
- Now the crust is ready to be topped with sauce and your favorite toppings. Bake 10-12 minutes longer after topping until the cheese is well melted. Top gently so the crust stays crisp after cooking.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 27gFiber: 1gSugar: 0gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Luc
Dock the dough.. Not tons, but some.. My first try tried to be a big pita..
Had to play with the water amount some.. wound up increasing by a 1/4 cup.
Both of these might have been because I used some really high protein flour.. maybe my flour was just really dry?
Great crust though.. Reminds me of some I had outside Monza. I think on my next try one of the two will get rolled and folded a couple of times to try to get some layered bubbles happening.
Kendell
Great notes! Thanks!