Easy Thin Crust Pizza Dough – Perfect for Homemade Pizza
The Ultimate Thin Crust Pizza Dough: Your Journey to Pizzeria Perfection!
Oh, the joy of biting into a slice of pizza with a perfectly crisp, shatteringly thin crust! If you’ve ever dreamt of recreating that magic in your own kitchen, this recipe for Thin Crust Pizza Dough is your golden ticket. Forget soggy middles and chewy, dense bases; we’re talking about a light, airy, and incredibly flavorful crust that sings with every crunch. This isn’t just about making pizza; it’s about crafting an experience, a canvas for your favorite toppings, and an excuse to gather loved ones around the table. Get ready to transform your pizza nights from ordinary to absolutely extraordinary with this simple yet sublime recipe!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
What You’ll Need for Your Crispy Crust Dream
Crafting the perfect Homemade Pizza starts with the right ingredients. Simple, high-quality components are key to a dough that’s both easy to work with and boasts incredible flavor.
- 1 ¾ cups (210g) all-purpose flour, plus more for dusting
- 1 teaspoon instant or active dry yeast
- 1 teaspoon granulated sugar
- ¾ teaspoon fine sea salt
- ¾ cup warm water (105-115°F / 40-46°C)
- 1 tablespoon olive oil, plus extra for the bowl
Prep Time & Servings
- Prep Time: 20 minutes active, 1.5 hours proofing
- Servings: Makes 2 (12-inch) pizzas or 4 individual pizzas
How to Make Thin Crust Pizza Dough
- Activate the Yeast (if using active dry): In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until foamy. If using instant yeast, you can skip this step and mix it directly with the dry ingredients.
- Combine Dry Ingredients: Add the flour and salt to the yeast mixture (or just into the bowl if using instant yeast directly). Stir with a wooden spoon or a spatula until a shaggy dough forms.
- Add Olive Oil & Knead: Drizzle in the olive oil. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, until the dough is smooth, elastic, and no longer sticky. If it’s too sticky, add a tiny bit more flour, one teaspoon at a time.
- First Proof: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This crucial step develops the flavor and texture of your Thin Crust Pizza Dough.
- Divide & Shape: Gently punch down the dough to release the air. Divide it into two equal portions for 12-inch pizzas, or four for individual pizzas. Form each portion into a tight ball.
- Second Rest (Optional but Recommended): Cover the dough balls loosely with plastic wrap and let them rest for another 15-20 minutes. This makes them much easier to roll out thinly.
- Roll & Bake: Preheat your oven with a pizza stone or baking steel to its highest temperature (usually 500-550°F / 260-290°C) for at least 30-60 minutes. On a lightly floured surface or parchment paper, carefully stretch or roll out one dough ball into a thin circle, about 10-12 inches in diameter. Transfer to a pizza peel dusted with semolina or cornmeal. Add your desired toppings and bake for 8-15 minutes, until the crust is golden brown and the cheese is bubbly. Repeat with remaining dough.
Fun Twists & Serving Ideas
This Homemade Pizza crust is incredibly versatile! Here are some ideas to make it truly your own:
- Garlic Herb Crust: Add 1 tsp garlic powder and 1 tsp dried oregano or Italian seasoning to the dry ingredients for an aromatic boost.
- Whole Wheat Touch: Substitute up to ¼ cup of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Pesto Base: Instead of traditional tomato sauce, spread a thin layer of pesto on the crust before adding cheese and toppings.
- Dessert Pizza: Brush the baked crust with melted butter, sprinkle with cinnamon sugar, and top with fresh fruit and a drizzle of icing for a sweet treat.
- Beyond Pizza: This dough isn’t just for pizza! Use it to make focaccia, calzones, or even simple flatbreads with olive oil and sea salt.
What Our Fans Are Saying!
Here’s what our amazing community thinks about this Thin Crust Pizza Dough:
⭐️⭐️⭐️⭐️⭐️ Sarah M.
“This recipe changed my pizza game forever! The crust comes out perfectly thin and crispy every single time. My family now requests homemade pizza weekly. So much better than takeout!”
⭐️⭐️⭐️⭐️⭐️ David P.
“I’ve tried so many dough recipes, but this one is the winner. The instructions are clear, and the proofing times are spot on. It really is the ultimate thin crust. Highly recommend!”
⭐️⭐️⭐️⭐️⭐️ Jessica L.
“Foolproof and delicious! I love how versatile it is. I made a classic pepperoni pizza and then some small garlic knots with the leftover dough. Both were fantastic. My new go-to!”
Thin Crust Pizza Dough FAQs
Got questions? We’ve got answers to help you master this dough!
Q: Can I make this dough ahead of time?
A: Yes! After the first rise, you can punch down the dough, place it in an oiled, airtight container, and refrigerate for up to 2-3 days. Bring it to room temperature for about 30-60 minutes before rolling out.
Q: What’s the secret to getting a truly thin crust?
A: The key is to really stretch or roll it out as thin as possible without tearing. Using a light dusting of semolina flour on your work surface and pizza peel can also help prevent sticking and adds a little extra crispness.
Q: My dough isn’t rising. What went wrong?
A: This usually means your yeast wasn’t active. Check the expiration date of your yeast. Also, ensure your water temperature is warm (105-115°F), but not too hot, which can kill the yeast.
Q: Can I freeze this pizza dough?
A: Absolutely! After the first rise, divide the dough into portions, lightly oil each ball, and wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1-2 months. Thaw in the refrigerator overnight, then bring to room temperature before using.
Recipe Note:
Don’t be intimidated by making your own pizza dough! This Thin Crust Pizza Dough recipe is incredibly forgiving and yields a truly superior result that will impress everyone. Enjoy the process, experiment with toppings, and savor every crispy bite!
Thin Crust Pizza Dough
Cook Time: 12–15 minutes
Total Time: ~1 hour 30 minutes
Course: Main Course
Servings: 1 large (14-16 inch) or 2 medium (10-12 inch) pizzas
Calories: approx. 235 per slice (1/8 of a 14-inch pizza crust, before toppings)
Ingredients
- 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon granulated sugar (or honey)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 3 ¾ cups (450g) all-purpose flour or bread flour, plus more for dusting
- 2 tablespoons olive oil, plus more for greasing
- 1 ½ teaspoons salt
Instructions
1.In a large bowl or stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 2 tablespoons of olive oil, salt, and 3 cups (360g) of the flour to the yeast mixture. Mix on low speed with a dough hook attachment (or by hand with a wooden spoon) until just combined.
3. Gradually add the remaining ¾ cup (90g) flour, about a quarter cup at a time, mixing until a shaggy dough forms and pulls away from the sides of the bowl. The dough should be soft and slightly tacky, but not overly sticky. You might not need all the flour.
4. Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
5. Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
6. Let the dough rest in a warm place for 30-60 minutes, or until it has slightly puffed up but not necessarily doubled in size (for a thin crust, less rise is often desired to prevent too much airiness). This resting period relaxes the gluten, making it easier to stretch.
7. Once rested, punch down the dough gently and divide it into two equal portions for two medium pizzas or keep it as one for a large pizza.
8. At this point, the dough is ready to be stretched and topped. If not using immediately, wrap tightly in plastic wrap and refrigerate for up to 2-3 days, or freeze for up to 3 months (thaw in the refrigerator overnight before use).
Chef’s Notes: For best results, use bread flour for a chewier crust, or all-purpose flour for a slightly softer texture. The resting period is crucial for developing flavor and making the dough easier to stretch. You can make this dough ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months. Thaw in the refrigerator overnight before using.
