What is the secret to thin crust pizza?

Rolling the dough thin (about ⅛ inch) and baking on a properly preheated pizza stone at high heat. A hot pizza stone preheated at 500°F for at least 30 minutes creates a crispy crust. Also, a thin crust is best with a light, even layer of sauce, cheese, and toppings so the base can crisp up rather than steam.

Is there a substitute for a pizza stone?

A heavy-duty sheet pan that is preheated in the oven can work. Preheat it so it's screaming hot before the dough goes in: the heat transfer is what gives you a crispy bottom.

Can you make thin crust pizza dough without yeast?

You could make a no-yeast flatbread-style dough using just flour, baking powder, salt, olive oil, and water, but it won't be quite the same. Yeast is what gives this dough its structure and developed flavor.

What is the best cheese for pizza?

Whole milk shredded mozzarella cheese is my favorite: it melts and browns beautifully. Fresh mozzarella is delicious but contains more moisture, so I like to cut it into very small pieces and intersperse with shredded mozzarella. Parmesan added at the end adds a salty, nutty punch.

This Thin Crust Pizza Dough Changed My Pizza Nights Forever

Thin Crust Pizza Dough

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Chewy and rolled thin with a rolling pin, this easy homemade pizza dough is your go-to for pizza night! It works on a pizza stone or baking sheet, and refrigerating for 2 to 3 days builds incredible flavor.

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 4 medium pizzas (32 pieces) 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

Scale

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

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.
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.
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.
The dough can be used immediately. However for the best flavor, transfer the dough to separate sealed containers brushed with a little olive oil, 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 I try to 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.
**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.
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven I use).
Prepare the pizza toppings: refer the pizza recipe of your choosing.
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.
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.

Find it online: https://www.acouplecooks.com/easy-thin-crust-pizza-dough/