This recipe makes an Easy Thin Crust Pizza Dough with a crispy crust and a chewy bite. With just 5 minutes of kneading with a stand mixer and 30 minutes of rising, this dough makes the perfect pizza for family pizza night!
Table Of Contents
I first started making this thin crust pizza dough recipe in the bread machine, but have now created the by-hand version so you can easily make thin crust pizza at home if you don't have a bread maker.
Use the dough to make a tasty Mediterranean pizza, classic pepperoni pizza, margarita pizza, a vegetable packed spinach and feta pizza, or whatever your favorite pizza topping is!
Yield
This recipe makes one 16 inch pie or two 8 inch pies.
Cooking Tips and Secrets
- Use all purpose flour and less yeast: My secret to thin crust pizza dough is to use all purpose flour as opposed to bread flour and less yeast than called for in traditional pizza dough recipes. Bread flour will rise a little more than all purpose flour, creating a thicker crust to your pizza dough. And by using less yeast than usual for the amount of flour, the dough will not rise as much, creating a perfect thin crust pizza.
- Preheat the pizza stone or pan. For a crispier crust all around, including the crust and dough under the toppings, don't preheat the pan or pizza stone. For a more restaurant-style pizza dough with a crispy crust and soft dough under the toppings, preheat the pan. Both ways are delicious. It's just a matter of your preference.
- Poke holes in the spread dough. To help the dough rise evenly, poke holes all around the dough with a fork.
Ingredients
You'll need:
- Yeast: instant dry yeast or active dry yeast (see notes below)
- All purpose flour
- Olive oil
- Sugar
- Salt
You should use all purpose flour as opposed to bread flour. All purpose flour has a lower protein content than bread flour and this makes a thinner crust.
I typically use instant dry yeast, but you can also use active dry yeast, just make sure to proof it.
How To Make Pizza Dough
This easy thin crust pizza dough takes just a few minutes to mix the ingredients, 5 minutes to knead, and 30 minutes to rise.You will be ready to cook your homemade pizza in about 40 minutes. It will then take another 15-20 minutes to prepare the toppings and cook. Give yourself a full hour from the start of making your dough to the time you want to be eating your delicious pizza.
Stand Mixer Instructions
STEP 1: Fill the stand mixer bowl with the warm water (about 115-125 degrees) and sprinkle in the yeast and sugar.
STEP 2: Add the oil, salt, and flour. Mix on speed 2 for 5 minutes, until the dough is smooth and springy.
STEP 3: Take the dough off the dough hook, shape into a ball and put back into the bowl. Cover with a heavy towel and let rise for 30 minutes in a warm place. Then follow the instructions below for cooking the dough.
Hand Kneading Instructions
STEP 1: Add the water, yeast, and sugar to a large bowl. Add the oil, flour, and salt. Mix with a spatula until the dough is crumbly.
STEP 3: Lightly flour the counter and knead the dough for 7 minutes. If you’re unfamiliar with kneading dough, you can see how to here.
STEP 4: Shape the dough into a ball and put into a lightly oiled bowl. Cover with a heavy cloth and put in a warm place to rise for 30 minutes.
Cooking Instructions
STEP 1: Spread the warm dough into a circle or rectangle until it’s about ⅛-1/4 inch thick. Use a rolling pin for evenness if you'd like. Feel free to make a rectangle pie if that’s your preference. Or even different shapes for younger children.
STEP 2: Now poke holes all around the dough with a fork. Remember, this helps to keep the air circulating so the dough rises evenly when cooking
STEP 3: Brush the edge of the dough with a little olive oil and sauce (this will give it a dark brown color). Bake at 450 degrees Fahrenheit for 5 minutes.
STEP 4: Remove the partially cooked dough and layer with 1 cup of sauce. Then top with 1-2 cups of cheese and any other toppings (see ideas below). Put back in the oven and cook for 10-15 minutes more, until the cheese starts to brown and bubble. Let your pizza cool for about 5 minutes before slicing.
And there you have the perfect pizza using a homemade thin crust pizza dough. I hope you enjoy!
Topping Ideas
Use thin crust pizza dough for all of your favorite pizzas. Don't know what you're in the mood for? Try one of these:
Storing Pizza Dough
Fridge: pizza dough will keep in the fridge wrapped in oiled plastic wrap for 2 days. Bring to room temperature before spreading.
Freezer: dough can be stored in the freezer for 6 months. To store in the freezer, wrap in foil in addition to the oiled plastic wrap.
Recipe
Easy Thin Crust Pizza Dough
Equipment
- stand mixer optional
Ingredients
- ¾ cup warm water 110-130°F
- 1 teaspoon instant dry yeast
- 1 teaspoon sugar
- ½ tablespoon olive oil
- ½ teaspoon salt
- 2 cups all-purpose flour
Instructions
- To the bowl of the stand mixer, add the warm water, yeast, and sugar. Stir. Add oil, flour and salt. Mix on speed 2 for 5 minutes. If kneading by hand, add ingredients to a large bowl in the same order. Then mix with a spatula until the dough is crumbly. Lightly flour the counter and knead the dough with your hands for 5-7 minutes.
- Shape dough into a ball and put in an oiled bowl. Cover with a heavy towel and let rise in a warm place for 30 minutes.
- When ready to cook, roll out dough, poke with a fork, and pre-bake at 450°F for 5 minutes. Then add 1 cup of sauce, 1-2 cups of cheese, and toppings. Bake for 10-12 more minutes until cheese is golden brown and bubbly.
Cheryl
I read where you said that you used a dough hook.....can it be done with just the paddle?
Kristina
Yes, you can use the paddle.
Anonymous
If proofing active dry yeast, do you still have to add another 3/4 of water on top of the 1/2 cup of water you used to proof it?
Kristina
No, you should only use 3/4 cups of water total.
Kathy
Winter in the northeast USA... Do you think you could set dough to rise in Multi-cooker on yogurt setting?
Kristina
Hi Kathy, My IP doesn't have a yogurt setting so I have never done this. But I see and hear people doing it all of the time with success.
Vicki
Can you double this recipe or should you do separate batches?
Kristina
You should do separate batches, as with bread sometimes the ingredients cannot easily be adjusted proportionally.
Mary Ellen
Good dough to work with. I should have rolled it thinner but it was still good. Will definitely use this recipe again.
Donna Foster
OMG this was the best thin crust pizza I've ever made!
Liz
If I wanted to use this dough for Stromboli would i do anything different to it?
Kristina
Nope, you can make it exactly as is.
Sharon J.
Good dough recipe ! My pizza stone is smaller than 16" so it wasn't as thin as it should have been, but still tasty and not soggy...topped with sausage, ham, and pepperoni...and I only used a little more than 1/3 cup of sauce... delicious
Anonymous
Very easy and very yummy!