This thin crust pizza dough recipe is moist, delicious, and super thin! Even better, it’s easy to make at home. Here’s a step-by-step guide and video!
What’s better than an artisanal Italian pizza? As you may know, we’re a bit obsessed with pizza here. Alex and I have spent years researching the best way to make homemade pizza at home, including several trips to Italy. We have created our best pizza dough recipe, our very good easy pizza sauce and our best margherita pizza. But in 10 years of research, we haven’t made an actual thin-crust pizza recipe…until now. We’re excited to reveal this easy pizza dough recipe!
Check out how to make thin crust pizza! (1h30)
The dough can be difficult. It’s easier to learn how to make and stretch the dough by watching. We can’t come to your kitchen, but we can virtually! Here’s a step-by-step video of Alex preparing the dough, from kneading to shaping. That is Then useful and only takes 1 ½ minutes to view. We highly recommend checking this out before you start!
What makes this easy pizza dough special?
Let’s be honest: making pizza dough yourself takes a little effort. What Makes This Easy Thin Crust Pizza Dough Recipe? In one sentence: You don’t have to stretch the dough. Stretching pizza dough isn’t difficult, but it does take some practice! You may tear the dough or it may become uneven. This thin crust dough recipe requires no stretching. Just roll out with a rolling pin!
A side effect: It’s healthier!
Here’s a side benefit of this simple dough. Thin crust pizza is slightly healthier than the standard pie. Why is it healthier? Well, there’s less dough and therefore fewer calories overall! A slice of thin crust contains fewer calories than a “normal” slice of pizza. So if you watch your waistline, a thin crust will suit you well.
Ingredients for thin crust pizza dough
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 gives a soft and flexible dough. Most grocery stores carry it these days, or you can find it online. Any 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 you only have table salt, use ¾ teaspoon since it’s saltier than kosher salt.
- Water & Olive Oil: These complement the ingredients to get the right texture.
- Semolina flour or corn flour: You will use cornmeal or semolina flour to dust the pizza stone before baking – any kind will work!
How to make a thin crust pizza
Making thin-crust pizza dough is a fairly simple process: the only “difficult” part is the timing. Here are some things to keep in mind when making pizza dough:
- Knead the dough by hand or use a stand mixer. You can use your hands on this easy thin crust pizza dough recipe! You don’t need any special equipment. A KitchenAid or stand mixer also works well, making it completely self-contained. The kneading time is 8 minutes in both cases.
- It takes 45 minutes to rise before baking! While easy, thin-crust pizza dough doesn’t have to be quick. Most of the time it takes to make the dough is letting it rise. Start preparing your pizza dough about 1 hour before you intend to eat your pizza to allow enough time for it to rise.
- For best results, bake on a pizza stone and pizza peel. The two pizza baking tools you need: a pizza stone to cook the dough over a very high heat, and a pizza shovel to peel the dough off the stone (we recommend this aluminum shovel or super shovel).
For even more flavor, prepare it ahead of time!
Want the best flavor in a thin crust pizza? Chill the pizza dough 2-3 days before baking. This step is completely optional! But for them very best dough, prepare it ahead of time and store the dough in the refrigerator for 2-3 days. As a result, it ferments naturally and provides a complex nutty flavor. It’s not mandatory, but it’s very fragrant!
The best thin crust pizza recipes!
The best part about making thin crust pizza dough? In your thoughts ! Here are some of our 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.
The description
This thin crust pizza dough recipe is moist, delicious, and super thin! Even better, it’s easy to make at home. Here’s a tutorial with a step-by-step video!
- 500 grams* Tipo 00 or all-purpose flour (3⅓ cupS)
- 8th grams of instant or active dry yeast (2 teaspoonsS)
- Seven grams of kosher salt (1 teaspoon)
- 338 grams of hot water (1 ¼ cups+ 3 tablespoonsS)
- 13 grams of olive oil (1 tbsp)
- Semolina flour or cornmeal for dusting
- For toppings see our Homemade Pizza Recipes
- Mix the flour, salt and yeast in a bowl or the bowl of your food processor. Stir to combine. Add water and olive oil and stir until a soft dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pressing it with the base of your palm, then shape it into a ball. Continue kneading for 8 minutes, until dough is fluffy and has a smooth, stretchy surface. If the dough is very sticky, add a little flour while kneading. Alternatively: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then knead for 8 minutes.
- After kneading, divide the dough into 4 equal pieces. With floured hands, gently form each half into a ball (spherical shape) by folding the dough over itself. Place each ball on a floured work surface and brush the dough with a little olive oil to keep it moist. Cover each ball with a damp towel and let rise until doubled in size, about 45 minutes to 1 hour.
- The paste can be used immediately. However, for the best flavor, place the batter in separate sealed containers large enough to double the size of the batter again and refrigerate for 2-3 days. (Alex and I don’t always do this, but we try when possible as it yields a remarkably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.)
- **If you use the dough after chilling: On the day of service, remove the dough from the pans, place on a lightly floured surface covered with a tea towel, and allow to come to room temperature for 30 to 45 minutes before stretching.
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (this is the pizza oven we use).
- Prepare the pizza toppings: Refer to the pizza recipe of your choice.
- When the oven is preheated, roll out the dough. Place on a lightly floured surface and gently press into a circle, adding a pinch of flour if 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 stop curling, wait a minute or two, after which it will be easier to spread.
- Coat your pizza peel with semolina or corn flour. Using your hands, gently place the dough onto a pizza dough. Top the pizza (see pizza recipe instructions) and then use the pizza peel to transfer the dough to the pizza stone. Simmer until cheese is melted, about 5 to 7 minutes.
- Category: main course
- Method: Cooked
- Kitchen: Italian
Keywords: Thin crust pizza, thin crust pizza dough recipe, how to make thin crust pizza, best thin crust pizza
