Thin-Crust Pizza Dough
A thin crust pizza dough recipe that's quick, easy, and delicious.
A thin crust pizza dough recipe that's quick, easy, and delicious.
I've been working for over a year trying to get a thin cracker like crust and this is it! followed the directions as is and rolled out to approximately 1/8th inch thick. turned out great. Placed a large flat cast iron pan in the oven at 500 while it preheated. Then baked the crust for 1 minute on this hot pan. I then pulled it out and added my toppings to avoid the crust being soggy and put it back in for another 5 minutes.Read More
I've been working for over a year trying to get a thin cracker like crust and this is it! followed the directions as is and rolled out to approximately 1/8th inch thick. turned out great. Placed a large flat cast iron pan in the oven at 500 while it preheated. Then baked the crust for 1 minute on this hot pan. I then pulled it out and added my toppings to avoid the crust being soggy and put it back in for another 5 minutes.
I split the dough in half, cooked one and froze the other. Added some rosemary and oregano to the mix to get a little Italian herb taste to it as well...just to change it up. Always put the dough on a heated pizza stone and I also bake it for a couple minutes so it firms up a little bit.
This pizza dough was really easy and delicious. I added 1/4 cup sugar instead of the amount called for. This recipe is a winner and will be my "go to" pizza crust!
Changes I have made: This base amounts is definitely for two 12 inch pizzas, not one. Use Bread Flour not all-purpose. Does not need salt. Let dough sit overnight in fridge for best taste, if possible. Push out dough with fingers not rolling pin. (This allows for a little bump at the edges for a crust) When pushing out the dough, use cornmeal not flour. Preheat a cast-iron skillet in oven if you don't have a baking stone. Oil skillet before adding dough, and build the pizza in the skillet. Drop the temp to 400-425F an cook for 15 minutes.
This is a great crust. I used a bakers yeast that didn't require time to rise and increased the sugar to 1/8 C. I added some oregano and garlic the second time I made it to add some flavor to the crust. This is my new go to easy crust for pizza!
2.19.17 I made this in my KA stand mixer andI had to add about 1/4 cup more flour to get it to a consistency to knead and roll out. However, this certainly was “quick and easy,” and the dough was very easy to work with. We love thin crust pizza, but would have preferred this to be a bit more tender. Lynda Q thanks for sharing your recipe.
Dough turned out nicely and is a quick and easy from scratch dinner solution. Structurally, the dough worked great and made plenty of pizza for two. Taste wise it’s still lacking something. We added some Penzey's pizza seasoning during the kneading process, but it still needs more. I’d add more salt next time and additionally maybe add some garlic powder to the mixture next time and sprinkle more pizza seasoning on top before baking. 10 minutes on the rotating pizza oven, 15 in the regular oven at 400 deg F.
nice and crunchy! instead of baking it at 500f for 10 mins, I did 350f for 25mins
Really enjoyed this pizza dough. Added 1 tsp or oregano and 1/4 tsp of garlic powder.
I like this, how easy it is and no waiting time for dough to rise. Will try to increase sugar like others have noted. Getting it perfectly crispy and light like the good Italian restaurants do is always a challenge with an oven that caps out at 500°F. I might try this on my acorn grill that can get to 800°F, just slide it on the stone for just a minute or so.
My go to quick pizza crust. I have added a little bit of beer to my yeast mix and I always cut back on amount of sugar I have also mixed white flour at times with wheat flour, or spelt flour, I have even used almond flour.
This is a good recipe but I'm looking for something thinner and crunchier. I will try it again and roll it out very thin and brush the edges with garlic butter. I'll update my results then.
The yield is a little unclear. Is it 4 pizzas or 4 ppl/pizza? It's too thick for one pizza, so I'll do as other have suggested and divide into two.
Cast-iron pan makes it easy to get the crust perfect. I tend to just press the dough into the pan instead of trying to stretch it out first. My latest one I kind of let the crust start rising on the pan for several minutes in the oven while it was preheating, after it had puffed up around the edges I transferred it to the stovetop range on low-heat, and put the sauce and toppings on, then back in the 500 degree oven and I kept a close watch on it, when the cheese seemed like it had melted but the outer crust still wasn't browned yet, I put it under the broiler until the cheese had some color, and the crust looked like it was brown. Then I checked underneath it and it was still too light-colored on the bottom (pan wasn't hot enough) so back onto the stovetop range it went, closer to medium heat this time, until the bottom of the pizza looked like it was ready. It pays off if you watch it really closely and cook your pizza carefully. You can do it in stages like this if necessary, there's no shame in that.
Turn out well very tasty and crispy crust , I’m going to work on a low carb version of this one. But if you’re looking for a homemade pizza that can be done in no time at all this is a very good one . My wife loved it so this will be our pizza night pizza !
This crust is very easy to make and taste great. Nice thin crust.
This is my go-to Pizza Crust Recipe!! I love it! It’s thin and crispy and so easy to manage and so quick to make. I love that there is no resting time so its quick to prepare. We make home-made pizzas almost every weekend and it turns out perfect every time! We fold the outer edges of the pizza base in lightly to form a thicker crust on the edge and we usually add some dry basil or oregano to the mixture for extra flavour. Thanks for the great recipe!
Good quick thin crust. I divided the dough into 2 sections and used the other portion to make a 13 to 14 inch pie. Crust holds up well to “extra” sauce.
super easy recipe i added a slight bit more sugar and mixed the yeast mixture well and left it sit 10 minutes. the 2nd batch i made came out better with a tad bit more sugar. but came out thicker also i added salt and Italian seasoning to the dough as i love flavor.
Really enjoyed this. My husband said it was the best pizza I'd ever made.
I have made this pizza base over a dozen times and counting. I divide the portions into two and this makes the most delicious thin pizza base ever.
I've made this several times now and love how easy it is! I top it with lots of cheese and some pepperoni. (the cheese only section is for my toddler ;-)
I thought this was ok, but hubby did not think the crust was crispy enough.
Made like recipe said. Didn't do anything different. Didn't care for it. Won't make again. If you like this crust, I'm sorry.
Made it according to the recipe, but doubled it. Great crust! This is my new go to pizza crust recipe!
Yummy, so quick too. No need to rise the dough. I mixed half whole wheat flour with the white flour. It’s a keeper
Good recipe. I always make 11 servings so I can get 3 large pizzas and 2 small personal ones for the kids. Also we use bread flour. Turns out Great every time!
This crust is delicious. I got 2 personal pizzas and one larger one from the recipe. I added a full teaspoon of sugar and put a teaspoon of Italian seasoning in the mix. Very tasty! I roll it out nice and thin. Holds up great with tons of cheese and toppings. Very easy to make. I will always make homemade pizzas now.
Crust turned out larger than 12" and it was thicker than expected, good though. Next time I'll try dividing it in 2 to get 2 thinner crust versus 1 thick crust.
I really like this crust. I used 1/4 cup sugar. Next time I will try to roll the dough out thinner. I want a crisper thinner crust.
I'll definitely be making this again! I did need the extra 1/4 cup of flour the recipe mentioned, plus a handful more while kneading. I also threw if about 1/2 a teaspoon of baking powder for my own preference. I spread the dough onto a full oiled cookie sheet and baked it for 12 minutes and it came out just the way I like it. New favourite pizza recipe!
I needed quick easy crust for cooking up pizzas for boat crew underway. This is a keeper. I tripled the recipe. Got 3 14” pizzas and 4 10” pizzas. Crust comes together quick, about 30mins for me with kneading. And 12-14 minutes to cook since 450 was my highest temp. Everyone (8 crew) loved it.
LOVE LOVE LOVE. Super easy and yummy. I will add this into my dinner rotation. My kids loved making it :) I cooked mine at 475 for 15 min.
5++ My family loves thin crust pizza, we've found one pizza place but it's 15 miles away and we can't always get there, I had a recipe that I could make lots of and just keep in the fridge, but I managed to lose it .. Im not sad since I found this and have made it multiple times ... I add a little extra salt .. I also put corn meal on the pan before placing the dough on it
Luv the simple & quick recipe. My kids luv it to the max as the crust is simply thin & crispy. I added some fresh rosemary & garlic into the dough & it's really fragrance. Thank you for sharing the recipe!
I used 1 Tsp of sugar, and added about 1 TBSP of olive oil. My husband LOVED this dough. Will make it again.
It was very good, I just need to roll it out thinner!
Followed recipe to a tee! Was perfect and crunchy. No oil is great ... can add more on top!!!
This is a fast and easy dough. It makes a great tasting crust. It is a go to for pizza night!
I did not make any changes to the recipe. I will definitely make it again. The next time I make it, I want to try rolling it out a little thinner. I like a really thin crust pizza! I think it about doubled in thickness from what I rolled, and that made it about 1/2 again as thick as I like. Super easy!!!
I added one tablespoon oil and used the full 2 cups flour. It turned out great. Made it sooooo easy for my kids and I to make it, top it and be done. Loved it and will use it all the time.
Very easy and turned out perfect. I did add 1 teaspoon of Italian seasoning.
I love thin crust pizza. I followed the recipe. It turned out great, fast and easy, topped it with pepperoni mushrooms and onion and of course Mozzarella. awesomeness.
I rolled it about paper thin and it was crunchy and delicious. Will make again, hopefully it will only get better
This recipe is pretty good, but the edges were hard crunchy than just crisp crunchy. Of course I made lots of things and not just one big pizza with the dough. Had I made one big pizza it may have been different. Next time I will make one pizza. I especially like the fact the dough came out with the ability to roll out very thin.
I added a little bit more sugar to the water with the yeast. I think I didn't have water that was warm enough to get it to foam up. I will be making this again. It was wonderful!
excellent! easy to make and quick. as per some other reviews I added some oregano and rosemary. everyone loved it!
Not super thin, yeast makes it just a bit bready. Use a rolling pin once it is in the greased pan to get it thin as possible. Larger than 12" doing this with it. I cooked it at 350 for about 20 minutes with toppings. Good tasting dough. Divide and make smaller disks to make a filled pocket with this dough. Stick the toppings inside and use the pizza sauce as a dipping marinara.
I definitely had to double this, and it made 5 little 9 inch pizzas
Loved it. Added 1/4tsp paprika and 1/2 tsp garlic powder to flavor the dough before adding the water. I would recommend a pizza stone if you have one.
I made this two days ago and it is delicious but NOT thin. Actually about 3/8-1/2" thick after cooking. Not sure what I did wrong. Any ideas? I am looking for THIN crust pizza dough.
Not crispy or all that thin. Reminded me of pizza doughs you buy at the grocery store pre- cooked. I doubled the recipe for 2 pizzas and the 2nd put in the oven at 575 (our usual temp for pizza) and it was better.
Very good thin crust pizza recipe.I've made it many times and the family loves it!
I also split this recipe and made 2 super thin pies out of it.
Worked great for me! I followed the recipe amounts exactly but added a drizzle of olive oil into the dough. I didn't have to add more than an 1/8 cup of flour out of the 1/4 you hold back. I pre-heated a large cast iron in a 500-degree oven and used a rolling pin to shape the dough to the size I needed. (Very) lightly floured the pan and then pressed the dough in and baked it on it's own for ~2 minutes. I docked the dough with a fork and made sure to pop any air bubbles. Added toppings and baked for about 10 more minutes. It didn't get very brown (I think because of the flour I dusted it with) but it did get really crispy on the outside when it was done. Fluffy on the inside with a great chew. Will definitely make again!
Delicious. I doubled the recipe and stretched them onto 2 14 inch pans and baked for 8 minutes at 500 degrees. Yum! Perfect texture.
Simple & Delicious!
I let the dough rise for an hour and it gave a really good bread taste and texture. Not letting rise tastes good too.
My favorite after trying many others. Gets a crispy crust and still a bit of softer dough in middle. Everyone I make it for RAVES about it. I do let it rest and rise fir a couple hours.
The dough was very quick and easy to make. It tasted great as well .
Didn't have too! This is the best white sauce I've found! My grant kids love it! So does my wife.
Delish! Par-cooked for 10 minutes then added toppings and baked another 20. I froze one of the par cooked crust for a quick meal later in the week. They freeze very well.
I made it Thin and crunchy.
I doubled the recipe and got two delicious BIG PIZZAS! (14" ROUND AND A 12X16 RECTANGLE and it was SOOO easy! I let it rest about 10 minutes after kneading ,to give the gluten time to relax so it was easier to roll/toss to size! Nice and thin like we like it!!
so easy to make!!! tastes like pizza crust should taste!
This is a great crust! I let it cook closer to 20mins on 500. I like my thin crust crispy and I have an older stove. I added chopped bell peppers (squeezes the water out as much as possible in paper towels, tomato, chopped spinach and some left over bacon from breakfast yesterday. So good, even in a rectangle!
Split the dough to make 2 thin crusts and added 1Tbsp of honey. Really good crust.
This was delicious! Based on other reviews, I used a tsp of salt instead of half, rolled it thin, and baked the crust on a hot pan for a minute before baking with the added toppings. Best thin crust we’ve ever had.
Flavor great added anise rosemary and oregano crust a little hard but good flavor Black olives pepperoni and mozzarella one other just pepperoni cheese both good next time cut cooking time all in all everyone happy
Have made several times. Nice quick recipe. Dough hook beats it up nicely. Smooth texture. DaleM
I made it exactly as is. Came out perfect!
Great! Made as is + added a 1 tsp. garlic powder. Baked it for 1 min before topping it and then added toppings and baked about 5-6 min. more! Delicious!
I have made this pizza crust many, many times and it is always good. I have made a few additions to fit my and my husband's taste by adding 1/2 tsp of oregano, basil, sage, thyme, onion powder. I also chopped 3 cloves of garlic and added that as well. The result was a very flavorful crust that we both enjoyed.
Super easy dough, feel free to throw in spices in the dry mix that you prefer. Going to be our make it your own Mondays pizza night, thank you for sharing your recipe! I really utilized my KitchenAid to knead the Dough slowly for 3 minutes...add flour as needed so it is easier to handle. Pizza stones preheated in the oven, a little bit of corn meal on the slides/stones, top it the way you like bake at 500 for 8 minutes. Rotate if desired for an even bake. Make sure you roll out your dough nice and thin. Perfection.
I baked mine at 450. Preheat oven with stone. Throw crust in for 3 to 4 minutes then put your toppings on . Bake 10 to 12 minutes.
Easy. Fast. Dough came together quickly. Nice and crisp crust.
I made this pizza dough mainly because I had a lot of old yeast in the house, and I wanted to proof it. I put most of the dead yeast in the compost, but I found a strip - no expiration date - but the packet I proofed actually produced a foamy cap. I mixed it with the flour and salt. It was very easy to knead on a flouted surface and rolled out pretty well. I had to keep pushing and pulling to make it stretch to the round metal pizza baking pan I own but have seldom used. The dough stretched and filled pan without ripping. I put some spaghetti sauce on top with scrambled hamburger and onion, thinly sliced zucchini, sliced mushrooms, and shredded cheese. It was surprisingly delicious.
Easy and delicious. I increased sugar to 1/8 c. I will use less next time.
This was a easy fast recipe. I added 1/2 tsp sugar, 1/4 tsp garlic salt & 1/2 tsp Italian seasoning.
Awesome recipe! I highly recommend baking the dough for 6 mins prior to adding toppings. Then bake everything until done.
I added a tsp of EVOO and I will be making it again. My fiance loved it
Excellent and easy recipe that produces a thin, crunchy crust. This is now my go-to recipe for pizza crust. I pre-cooked the dough on a lightly oiled 450 degree heated stone for 5 min. and then added my veggie topping and Parmesan cheese. Gave me the crunch I was looking for. Kudos!
Easy pizza dough. First time I have tried to make pizza dough and it turned out perfectly.
This was the best pizza dough I’ve made and it didn’t take a long time. Nice crisp crust on the edges and firm base for the inside.
Perfect , pre baked for 5 min prior to adding toppings , then cooked for 8-10 min .
This was amazing and SO easy! I have been looking for a thin crust recipe for awhile and this was just perfect! I was a bit concerned with the lack of oil, but it was not a problem.
I did a double batch and it yielded 4, 10-11" pizzas. (Rolled the dough out very thin.) I added 1/2 t. sugar to the yeast, then 1.25 T. sugar (guessing on amount) to the dough as I mixed it up. Salt - about 1.25 t. I prebaked the crusts for about 5 min. at 500°. I had lightly brushed pan with EVOO and a very light sprinkle of corn meal. Next time: I would add a bit more salt to the crust and will wait to sprinkle corn meal so that I can flip the crust over after the 5 min. prebake. Crust was not overly flavorful, so hoping the added salt will help. Could have been crispier and think this might help. Melted 1T. butter and stirred in some garlic salt; brushed on crust after all done and it was so good.
I loved this pizza dough better than any others that I have had. I used 1/2 tsp salt and 2 tsp of Italian herbs. I cooked it at 485 degrees for 10-12 minutes on a perforated non stick pizza pan. The crust was thin and browned perfectly. The inside of my cabinet doors are were my go-to recipes are taped. This is going there. It is now so easy to make great pizza at home. Thank you Linda Q.
This was very nice. I added some garlic powder and dried italian spices to the dough. No round pizza pan, so I made them on cookie sheets. I baked one and froze the other pizza. Hubs really liked it, said I should sell them (haha!) but I would have liked it crispier. Not taking anything away from the recipe, I just need to experiment with different cooking methods to get it the way I happen to prefer it. And somehow I missed the part about baking at 500 and baked at 425. Maybe that was my mistake. The frozen one was also baked at 425 and that was a bit crispier. Maybe I need a pizza stone or one of those air pans with all the holes in it. I'm gonna keep trying, though. Thank you for sharing!
i have made this recipe many times i usually add more water (1cup). Made it last night and m family told me i killed it!!
Made a double recipe for two 15” pizza stones. Added Italian seasoning to dough. Rolled out thin and baked crispy as desired. Will make again
This recipe is soooo easy to make. My crust came out a bit tough, but that may be due to over kneading. I’m saving this recipe. I love how nice it was to work with. When I stretched it it didn’t shrink back. I appreciated that.
Outstanding recipe! Makes the perfect crust and super easy to make!
I used half whole wheat flour. Split the dough into 2 crusts. I lightly crisped the rolled out dough on a cast iron griddle before topping. I like crisp dough. I got two 12 inch pizzas.
Well, I don’t know what I did wrong, but the dough didn’t turn out crusty at all. Stuck to the pizza stone so we essentially just ate the toppings without dough. I followed instructions and put the crust in on a pre-heated pizza stone for 1 min before adding toppings and tried to cook for 8 mins. per recipe. Took out, the dough was soft & stuck to stone. Reheated at 500 for another 5-8 mins and covered toppings with foil to prevent burning the top. When I removed from the oven 2nd time, the dough still stuck & was almost impossible to pull off stone. Very disappointing.
I have tried quite a few pizza dough recipes and haven't liked any.....until now!
This dough was crispy on the outside and soft on the inside, it reminded me so much of the pizza hut crust. The flavor isn't as good as Pizza Hut but it's pretty darn good. I will continue to try new pizza dough recipes because I feel there has to be a better one out there but I will make this one along with the new recipe in case the new one tanks, at least I'll have this one to fall back on.
I think I'll try baking this dough with some garlic, butter, and cheese.
Definitely worth a try if you want a decent-tasting dough with a nice crispy crust.
So easy and delicious!!! crispy and perfect!! I made margherita pizza in my bbq on a pizza stone for friends. Everyone raved about the base!
I cut the sugar to 2 Tbl based on others comments. I thought this was a very good recipe.
Excellent! I did use 1/2 tsp sugar instead of 1/4 and 3/4 tsp rapid dry yeast because I didn’t have active dry and then added Italian seasonings to the dough. Rolled and then tossed until it was stretched nicely and put it on my preheated pizza stone and baked two minutes before adding sauce and the toppings. Super crunchy! It was perfect! Great recipe!!!