Thin Crust Pizza Dough Recipe

Think it takes hours to make homemade pizza dough from scratch?  Think again.  Just a couple of ingredients and a few minutes of hands on time will reward you with perfect thin crust pizza dough every single time.  Pizza night will now be tastier than ever.
Thin Crust Pizza on a pizza pan with a pizza cutter.
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Homemade pizza dough was on my culinary bucket list for years. I tried several variations with a billion types of flour and was constantly left with a chewy, puffy crust. not a fan of puffy crust…not a fan at all. I like a thin crust pizza that ’ second crisp, one with some crunch.

not like a cracker but it needs to have some substance and it decidedly needs to be able to hold a boatload of toppings if I ’ molarity feel specially gluttonous. This Thin Crust Pizza Dough is just what you ’ re looking for it you want a traditional Neopolitan pizza dough for a true italian manner pizza .
Childs hand sprinkling cheese on a thin crust pizza.

Thin Crust Pizza Dough

Pizza night is all the fury in our house but it can got south quickly if our pizza dough doesn ’ t live up to our standards. This sparse crust pizza recipe is our go-to for arrant pizza every clock .
A big pizza boodle is the foundation garment of a in truth big pizza so you want to be sure you choose a recipe that ’ south going to make your pizza the best it can be .
Pizza boodle is considered to be a lean bread dough which means it contains no eggs or butter. Without the extra adipose tissue, the dough can bake into a crisp pizza crust .
A rich dough contains eggs and butter, like in this brioche recipe, and is used for making things like cinnamon rolls or dinner rolls. homemade pizza dough on an olive wood board with small pizza pans in the background. | The Suburban Soapbox

What Kind of Flour Makes the Best Pizza Dough

Let ’ s lecture flour for a here and now, shall we ? Flour is finical. There are therefore many types of flour that you could get lost in the dust if you don ’ thymine know what to use. Literally .
whole wheat flour is great but it ’ s a completely different texture and not at all what we want for a thin, crisp pizza crust. BUT we do love this comfortable Whole Wheat Pizza dough!
general-purpose flour gave me the super puffy crust I highly dislike. Two thumbs down .
And I ’ m not even going to get into the varieties of gluten-free flour. not today .
The winner was 00 flour….what is 00 flour, you ask ? Caputo 00 flour is a finely background flour with a lower gluten contentedness than most flours. Less gluten means less elasticity. Caputo 00 flour is normally found in a lot of italian pasta recipes, it ’ s relatively easy to find these days in most well-stocked grocery store stores .
I found mine at an italian peculiarity store but you can also buy it online here. If you can ’ thyroxine find it, you can use bread flour in this recipe with good results but the crust will not be quite as dilute .
Slice of pizza being picked up off a pizza pan.

Ingredients in Homemade Pizza Dough

Every pizza boodle begins with the same basic ingredients : Flour, yeast, boodle, salt, oil and water. It doesn ’ thyroxine get simpler than that .
Using high quality ingredients is key here, as I mentioned before .

  • Flour – As I said before, a Caputo 00 Flour is your best bet because of the lower gluten content but bread flour, or even all purpose flour, will work. Your crust will be a little puffier but it’s still chewy, crispy and amazing. Add a couple extra teaspoons of water if using bread flour since it contains more protein than 00 Flour and All Purpose Flour.
  • Yeast – I’ve made this recipe with both Instant Yeast and regular yeast. I find that Instant Yeast works exceptionally well and is much less fussy to work with since you can just whisk it right into the dry ingredients without proofing ahead of time.
  • Water – As you may have guessed….nothing fancy here BUT be sure you use warm water to cut down on rise time. A temperature of 110˚F is best, anything above 130˚F will kill the yeast.
  • Oil – Extra Virgin Olive Oil adds a great flavor to the dough and a brush on top of your dough before adding your sauce/toppings will keep the pizza from getting soggy.
  • Sugar – Sugar is used to feed the yeast and increase its activity. It also tenderizes the dough.
  • Salt – Flavor….that’s all

You ’ ll besides notice I used cornmeal on the pizza pan. Our local pizza patronize bakes all their pizza in cornmeal to give it a little excess flavor, texture and crunch !
overhead shot of whole thin crust pizza on a pizza pan.

How To Make It

Let ’ s get started….this elementary boodle is made in a mixer. Basically, dump all the dry ingredients in and start the massage serve on moo. Add the water and olive petroleum. You can besides make this by hired hand if you don ’ metric ton own a mixer .
pizza dough ingredients in the bowl of a mixer
When the boodle becomes a “ ball ” and pulls away from the sides. Transfer to a thinly oiled bowl and cover with plastic wrap .
pizza dough in a mixer bowl.
Allow the boodle to rise in a strong, no drafty place until doubled in size .
pizza dough rising in a red bowl
Turn the boodle out onto a lightly floured surface and separate in half, for 2 14-inch crusts, or in quarters for 4 7-inch crusts. Form the dough into balls and lightly vegetable oil the airfoil if storing for belated. station in a energy top bulge and shop in the refrigerator for up to 5 days .
Pizza dough rolled out onto a pizza pan.

How To Freeze It

once the pizza dough rises, divide it up into either 2 balls or 4 smaller balls. lightly coat the boodle in olive oil and transfer to individual deep-freeze bags. Squeeze out the air and freeze for up to 3 months .
To thaw freeze pizza dough, place in the refrigerator and thaw for 8 hours or overnight .
You can make the boodle in advance during your hebdomadally kitchen homework session…if you have one. I know lots of people that have a kitchen homework day and I would love to have the discipline to do this…but I don ’ t .
however, I will always have this boodle readily available, a well as, my No Cook Pizza Sauce because even on the crazy, head-spinning nights you can whip something amazing up in 10 minutes apartment. Sprinkle with a bit of Pizza seasoning for true pizzeria flavor .

What To Make With It

Pizza constantly saves the day. specially THIS grilled pizza or THESE Reuben inspired pizzas .
We besides love this California Cobb Pizza with avocado ….it tastes so fresh and healthy ! But if you ’ rhenium looking for something a short more hearty, this easy Stromboli is nothing short of amaze and easy !
This easy boodle recipe is besides perfect for making our favorite Garlic Knots!!! They come together in good 10 minutes .
If you ’ ra looking for a low carb option…. this easy Cauliflower Pizza Crust is top of our list!
We besides love this Neapolitan Pizza ….it ’ s then simple and perfective .

toddlers hand sprinkling cheese on a homemade pizza.
Thin Crust Pizza on a pizza pan with a pizza cutter.

Get the Recipe:
Thin Crust Pizza Dough Recipe

The easiest and BEST recipe for Homemade Pizza Dough! Makes 2 14 inch pizza crusts.




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  • 3 1/2 cups 00 flour, or bread flour

  • 2 1/4 teaspoons Instant yeast, 1 packet

  • 1 teaspoon granulated boodle

  • 2 teaspoons kosher salt

  • 1 1/2 cup ardent water 110 degrees

  • 2 tablespoons

    Read more: Who Invented Pizza?

    excess virgo olive petroleum


  • In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, sugar and salt.

  • Slowly add the water and olive oil and continue mixing until the dough forms a ball and has pulled away from the sides. If the dough is too sticky, add flour 1 teaspoon at a time.

  • Transfer the dough to a large, lightly oiled bowl and cover with credit card wrap. Allow the boodle to rest and double in size, approximately 1 hour .
  • Transfer to a lightly floured surface and divide the dough into 2 equal pieces. Form each piece into a ball and allow to rest 10 minutes before rolling out.

  • If storing for later, lightly coat each dough ball with olive oil and store in a zip top bag for up to 5 days.

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Pizza Dough can be frozen for up to 3 months.





















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Dinner, lunch, pizza