This post may include affiliate links; for details, see our disclosure policy.

This thin crust pizza dough recipe is chewy, delicious, and super thin! Even better: it’s easy to make at home. Here’s a tutorial and a step-by-step video!

Thin crust pizza
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

What’s better than an artisan style Italian pizza? 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 unveil this easy pizza dough recipe!

Watch how to make thin crust pizza! (1:30 min)

Dough can be tricky. It’s easiest to learn how to make and stretch dough by watching. Though we can’t come to your kitchen, we can virtually! Here’s a step by step video of Alex making the dough, from kneading to shaping. It’s so helpful, and takes only 1 ½ minutes to watch. We highly recommend watching this before you start!

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, but does take a little practice! You can tear the dough, or it can become uneven. This thin crust dough recipe requires no stretching at all. Just roll it out with a rolling pin!

A side benefit: it’s healthier!

Here’s a side benefit of this easy dough. Thin crust pizza is a tiny bit healthier than the standard pie. Why is it healthier? Well, there’s less dough and therefore less calories overall! One piece of thin crust has less calories than a piece of “standard” pizza. So if you’re watching your waistline, thin crust is a good way to go.

Easy thin crust pizza dough recipe

Thin crust pizza dough ingredients

This thin crust pizza dough recipe requires very few ingredients, so it’s important that you use exactly what we’ve listed in the recipe card below. Here’s a breakdown:

  • Tipo 00 or all purpose flour: Tipo 00 flour is a type of Italian flour that makes for fluffy, supple dough. These days most grocery stores sell it, or you can find it online. All-purpose works just as well if you can’t find it.
  • Yeast: Use instant or active dry yeast (both are different from bread machine yeast).
  • Kosher salt: Use kosher salt, not table salt! If all you have is table salt, use ¾ teaspoon since it is saltier than kosher salt.
  • Water & olive oil: These round out the ingredients to get just the right texture.
  • Semolina flour or cornmeal: You’ll use cornmeal or semolina flour to dust the pizza stone before baking — any type will work!
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:

  • Hand knead the dough, or use a stand mixer. You can use your hands for this easy thin crust pizza dough recipe! You don’t need any special equipment at all. A KitchenAid or stand mixer works well too and makes it totally hands off. The kneading time in both cases is 8 minutes.
  • It takes 45 minutes to rise before baking! While it’s easy, thin crust pizza dough is not necessarily quick. Most of the time required for making the 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.
  • For best results, cook on a pizza stone and pizza peel. The two pizza making tools you need: a pizza stone to cook the dough at very high heat, and a pizza peel to remove the dough from the stone (we recommend this Aluminum Peel or Super Peel).

For even better flavor, make it in advance!

Want the very best flavor in a thin crust pizza? Refrigerate the pizza dough 2 to 3 days prior to baking. This step is totally optional! But for the very best dough, make it in advance and store the dough in the fridge for 2 to 3 days. This makes it naturally ferment and brings a nutty, complex flavor. It’s not required, but it makes for a great flavor!

How to make thin crust pizza
Thin crust is perfect for this Artichoke & Cherry Tomato Pizza

Best thin crust pizzas recipes!

The best part of making thin crust pizza dough? Topping it! Here are a few of our very favorite pizza topping ideas to eat with this dough (or browse our favorite pizza recipes):

This thin crust pizza recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Best Healthy Pizza Recipe
This crust recipe features in our Best Healthy Pizza, which helps cut calories
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Artichoke & tomato pizza

Thin Crust Pizza Dough (with Video!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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


This thin crust pizza dough recipe is chewy, delicious, and super thin! Even better: it’s easy to make at home. Here’s a tutorial, with step-by-step video!


  • 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
  • 8 grams instant or active dry yeast (2 teaspoons)
  • 7 grams kosher salt (1 teaspoon)
  • 338 grams warm water (1 ¼ cups + 3 tablespoons)
  • 13 grams olive oil (1 tablespoon)
  • Semolina flour or cornmeal, for dusting
  • For the toppings, refer to our Homemade Pizza Recipes


  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.) You can also freeze pizza dough you don’t plan to use the day of. 
  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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Tracy Canterino says:

    I have spent the last I don’t know how many minutes trying to find the ‘arrow’ or link to watch your video – I’m most interested in making your thin-crust pizza dough, then trying one of your suggested pizzas with vegetables..
    I just can’t find anything other than small icons that would take me to pinterest, which I’m not interested in doing.
    Thanks for any guidance,

    1. Alex Overhiser says:

      I’m sorry! The video is right under the “Watch how to make thin crust pizza! (1:30 min)” heading. It should play a short ad before appearing.

See More Comments