Easy Thin Crust Pizza Dough

I admit it: I have bought pizza dough. And it has been bad. And I have made pizza dough. And it has been bad. Y'see, I like a thin crust. I love New York style and even moreso, like an almost cracker-like crust so I can pile on the toppings. I'd all but given up on ever making a decent dough, though because I have had so many bad pizzas at home.

But then--THEN--my friend, Amy of Fearless Homemaker posted an intriguing recipe on Pinterest. I told her to let me know if she liked it. We discovered that we both have the same requirements of a pizza dough recipe: easy, fast, and most importantly, delicious, thin and crisp. This dough is all those things! And she did; she liked it! So I tried it. And it was great. Behold!


I've adapted this recipe based on how I make it in my Kitchen Aid stand mixer (which makes it even easier). If you don't have a stand mixer, see the original post on The Kitchn website.

Thin Crust Pizza Dough
adapted from The Kitchn via Fearless Homemaker
makes 2 12-inch round pizzas

3/4 cups (6 ounces) of water

1/2 teaspoon of active-dry yeast
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

Heat the water to lukewarm in the microwave (about 20 seconds). Add the yeast and stir to dissolve.

Put the flour and salt in to the mixing bowl, attach the dough hook and set the mixer to "stir" to mix. Then slowly add the water, stopping occasionally to push down the sides. Increase the speed, if necessary until you get a single, solid ball of dough.

Cut the dough in half and place one portion aside. Roll, press or stretch to dough out into a 12 inch circle on a piece of parchment paper. This--for me--is the hard part. The dough is a bit stiff. Spread on a thin layer of olive oil (and minced garlic, if that's your thing). Cook at 500F in a preheated oven, preferably on a pizza stone for about five minutes. (Note: if you've got toppings that need longer than 4-5 minutes to cook, add them during this first step).

Remove the crust and add desired toppings. Return to the oven until toppings have cooked and the crust is golden brown.

I've made this pizza half a dozen times now and we love it. Two pizzas feed the three of us, occasionally with a slice or two left over. The best pizzas I've made so far are:

1. Margherita: I put on just olive oil and garlic during the first step. I add thinly sliced roma tomatoes, shredded mozzarella, and a little more salt and pepper for the second half of cooking. Then I add julienned basil before serving.

2. Ultimate Cheese: For the first part of the baking, I add a thin layer of olive oil, garlic and tomato sauce. For the second part, a generous helping of shredded mozzarella, finely shredded cheddar, and small chunks of feta cheese.

3. Barbecue: This is Mr. Eats's favorite. I cooked the dough plain for five minutes and then added already cooked vegetarian barbecue (Trader Joe's chicken-less pulled chicken), chunks of white onion, and cheddar cheese.

But really, just about any toppings (as long as they don't cause the crust to get soggy) will work great. Get creative! I hope you love this pizza as much as we do!

10 thoughts on “Easy Thin Crust Pizza Dough

  1. WOOHOO! I love this pizza dough so much, it's hard to put it into words. Your pizza looks absolutely delicious, too. Now you have me craving pizza for dinner even though i bought the stuff for chicken parm, damnit!

    1. Post author

      Put your chicken parm on a pizza! ha! But really, I bet any of your slow cooker meat recipes would make tasty toppings for the omnivores. That barbecue pizza was SERIOUSLY GOOD.

  2. First of all - yaay for being able to post!

    Second - question! When you made your BBQ pizza, was there BBQ sauce already mixed in with your chickenless pieces? Or did you go with marinara?

    Thanks for sharing. Looks like this might finally get me to quit being afraid of working with yeast.

  3. Oh my wow!! I love cracker thin pizza crust, so I am totally bookmarking this. Best of all, it sounds pretty easy. Can't wait until pizza night!

    1. Post author

      I love being able to get some use out of my stand mixer and it makes this dough really easy. The only hard part for me is rolling it out, but I use reusable parchment paper that's been oiled, so I don't have the benefit of it sticking to paper. Might get real parchment just for this pizza!

  4. Pingback:

    1. Hi Aryeh--since it's a thin crust pizza, it doesn't need to rise. It does rise a little bit (mostly bubbles, actually), but you don't have to let it sit for any length of time (and it's better if you don't!)

      Thanks for your comment!

Comments are closed.