Easy Thin Crust Pizza Dough

This thin crust pizza dough recipe is chewy, delicious, and super thin! Here’s how to make an easy pizza dough for thin crust pizza.

Thin crust pizza

What’s better than truly great artisan style Italian pizza? Nothing, you say? We agree! As you may know, we’re a bit pizza obsessed around here. Alex and I have spent years researching the best way to make artisan pizza at home, including several trips to Italy. We’ve created our best pizza dough recipe, our seriously good easy pizza sauce, and our very best Margherita pizza. But over the 10 years of research, we haven’t made a true thin crust pizza recipe! Until now. We’re thrilled to share this easy pizza dough recipe for thin crust pizza! Keep reading for the recipe.

Related: Homemade Pizza Recipes | Easy Calzone Recipe | Italian Pizza with Pesto

Easy thin crust pizza dough recipe

What makes this easy pizza dough?

Let’s be honest: making homemade pizza dough takes a little effort. What makes this thin crust pizza dough recipe easy? In a sentence: You don’t need to stretch the dough. Stretching pizza dough isn’t hard per say: but it takes a little practice! If you don’t know what you’re doing, you can tear the dough, or it can become uneven. This thin crust pizza dough recipe requires no stretching at all. Just roll it out with a rolling pin! Done and done.

Here’s another side benefit of this easy pizza dough: thin crust pizza has a healthy spin. Why is it healthier? Well, this thin crust pizza recipe uses less dough overall, which means less calories. One piece of thin crust pizza has less calories than a piece of “standard” pizza. Plain and simple!

Thin crust pizza dough recipe

How to make thin crust pizza

Making thin crust pizza dough is a fairly easy process: the only “hard” part about it is the timing. Here are some things to consider about how to make pizza dough:

For best flavor, refrigerate the pizza dough 2 to 3 days prior to baking (optional).

For the absolute best thin crust pizza dough, “ferment” the dough in the fridge for 2 to 3 days before baking. Now this is totally optional and it’s ok if you don’t think ahead! But letting the dough sit in the refrigerator helps it to naturally ferment and brings a nutty, complex flavor. If you think of it, it’s helpful to make this best homemade pizza dough recipe 2 to 3 days in advance.

Hand knead the dough, or use a stand mixer.

In this easy thin crust pizza dough recipe, you can use your hands! You don’t need any special equipment at all. However, if you do have a KitchenAid or stand mixer, it does a fantastic job and it’s totally hands off. The kneading time in both cases is 8 minutes.

Thin crust pizza dough requires a 45 minute rise before baking.

Easy pizza dough is not necessarily quick: because it needs to rise! While kneading the dough takes only 8 minutes, most of the time required for making thin crust pizza dough is letting it rise. Start making your pizza dough about 1 hour before you’d like to eat your pizza to account for the rise time.

How to make thin crust pizza

Ready for thin crust pizza?

Scroll down to the recipe below to get cooking! And make sure to let us know in the comments below if you tried this thin crust pizza recipe out!

Looking for pizza recipes?

Outside of this easy thin crust pizza dough, here are our best pizza recipes and resources:

Homemade artisan pizza

This recipe is…

This easy thin crust pizza dough recipe is vegetarian, vegan, plant-based and dairy-free.

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Artichoke & tomato pizza

Easy Thin Crust Pizza Dough Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)

  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 medium pizzas (32 pieces) 1x

Description

This thin crust pizza dough recipe is chewy, delicious, and super thin! Here’s how to make an easy pizza dough for thin crust pizza.


Scale

Ingredients

  • 500 grams* Tipo 00 or all-purpose flour (3 1/3 cups)
  • 8 grams instant or active dry yeast (2 teaspoons)
  • 7 grams kosher salt (1 teaspoon)
  • 338 grams warm water (1 1/4 cups + 3 tablespoons)
  • 13 grams olive oil (1 tablespoon)
  • Semolina flour or cornmeal, for dusting
  • For the toppings, refer to our Homemade Pizza Recipes

Instructions

  1. Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. After the kneading is finished, divide the dough into 4 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
  4. The dough can be used immediately. However for the best flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (Alex and I don’t always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.)
  5. **If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
  6. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  7. Prepare the pizza toppings: refer the pizza recipe of your choosing.
  8. When the oven is preheated, roll out the dough. Place it on a lightly floured surface and gently press it into a circle, adding a pinch of flour if it is too sticky. Then roll out the dough into a circle about 11 inches in diameter, using just enough flour on each side to keep it from sticking. If the dough starts to resist rolling, wait for a minute or two, at which point it will roll out more easily.
  9. Spread your pizza peel with semolina flour or cornmeal. Use your hands to carefully place the dough on a pizza peel spread. Top the pizza (refer to the pizza recipe instructions), then use the pizza peel to transfer the dough to the pizza stone. Bake about 5 to 7 minutes, until the cheese is melted.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Thin Crust Pizza, Thin crust pizza dough recipe, How to make thin crust pizza, Best thin crust pizza

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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