Create a custom thin crust pizza at home with this easy thin crust pizza dough recipe. This thin crust pizza dough is made with dry yeast, all-purpose flour, warm water, olive oil, salt, and sugar.
Homemade pizza is a favorite in our home, and this thin crust pizza dough is our go-to recipe. So skip the pizza delivery and make this easy homemade pizza dough recipe tonight for dinner.
Top the dough with pizza sauce and all your favorite toppings to give it your own personal touch.
How To Make Thin Crust Pizza Dough
Making thin crust pizza dough is very simple to do. When I make this dough I always use my stand mixer, I feel it has the power to mix everything together. However, I have mixed this all by using my hands, it just takes some arm strength when adding the flour in.
We start out by whisking together the dry yeast and sugar together in the bowl of the stand mixer. The next and most important part is getting the water warm enough.
I have found that a temperature of 100-110℉ helps to activate the yeast. I do use a thermometer to make sure I reach the perfect temperature of warm water. Another important thing is to use fresh yeast.
Once the water has reached a temperature of 100-110℉ slowly whisk the water into the yeast and sugar mixture.
Once all the water and yeast mixture is combined let sit covered for 5 minutes. Doing this is called blooming the yeast. This helps to make sure that the yeast is fresh and has active cells which will help the dough to rise.
After the 5 minutes of rest time, the yeast should look like there is a creamy foam on top. The next step is to mix in as much of the flour as you can.
This is when using the stand mixer comes in very handy. I have been able to get about 2 cups of flour mixed in by using the stand mixer.
The dough will start to come away from the sides of the bowl but yet be sticky. That is how I know I have reached the max amount of flour. The rest of the flour will be kneaded in by hand.
Kneading And Rest Time
Once you have mixed in as much of the flour as you can turn the dough out onto a floured surface. Then start kneading the remaining flour into the dough.
If too much flour is mixed in before kneading, the dough will be crumbly and not come together very well. Knead in the remaining flour and continue kneading for three to four minutes. The dough will feel a little soft and when poked with a finger the dough will bounce back.
Now that the dough is ready place it into a large bowl that has been coated with cooking spray or oil. Turn the dough once in the bowl to coat with oil. Then cover the bowl with a towel and let rise in a warm place for 60 minutes or until dough doubles in size.
I like to heat my oven up then turn it off. Either place the bowl on top of the stove or in the slightly warm oven. Being careful not to place in too warm of a place because the dough could start to bake.
After the rise, time turn the dough out onto a lightly floured surface and punch the dough down. Then work the thin crust pizza dough into the perfect sized pizza.
Whenever I make this thin crust pizza dough I am able to get it stretched out onto a 16-inch pizza pan. I also make sure that my pizza pan has a light sprinkle of cornmeal on it. This will help the pizza from sticking to the pan. You could also bake this pizza dough on a pizza stone.
I like to stretch the dough a little bit on the countertop then place it on the pizza pan. Working from the middle to the outer edges I will stretch the dough to fit the pan.
Using a pizza stone will help to get crispiness to the pizza dough. I also like to prebake my pizza dough for 10 minutes before I add any sauce or topping to it. I hot oven is also key.
Normally I will bake the pizza dough at 475℉.
To get a garlic flavor to my thin crust pizza dough I will change the olive oil for garlic-infused olive oil. Then I will also mix about 1-2 teaspoons of garlic powder into the dough mixture before the flour is added.
Italian seasoning mixed in would also be the perfect flavoring for this crust. Try different infused oils such as truffle oil or rosemary oil.
I have used both active dry yeast as well as pizza crust yeast. Both gave me the same type of crust.
This thin crust pizza dough is perfect with just cheese or loaded with lots of goodies. We normally will make one with cheese and pepperoni then an all meat pizza.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Homemade Pizza Rolls
- Pizza Bagel Bites
- Cinnamon Rolls With Cream Cheese Icing
- Parmesan Chicken With Mayo
- How To Make A Pie Crust
Thin Crust Pizza Dough Recipe
This think crust pizza dough recipe is made with yeast and all-purpose flour. In a short amount of time, this dough will rise and make the perfect thin crust pizza.
- ¾ Cup Water warmed to 100-110℉
- 2¼ Teaspoons Instant Yeast 1 standard packet
- 1½ Teaspoon Sugar
- 2 Tablespoons Olive Oil
- ¾ Teaspoons Salt
- 2-2⅓ Cups All-Purpose Flour
In a mixing bowl to your stand mixer whisk together the yeast and sugar. Slowly whisk in the warm water until all three ingredients are combined. Cover with a towel and let sit for 5 minutes.
Add into the activated yeast the oil, salt, and as much of the flour as you can by using a stand mixer. Beat on low speed for 2 minutes. I'm to get two cups of flour in.
Turn dough out onto a lightly floured surface. Start kneading the dough for 3-4 minutes. The dough will feel a little soft and when poked with a finger should bounce back. If it doesn't bounce back knead some more.
Grease a large bowl with cooking spray or oil. Add the dough into the bowl and turn once to coat with the cooking spray or oil.
Cover with a towel and let rise in a warm place for 60 minutes. Or until doubled in size.
Turn dough out of the bowl and punch down to remove any air bubbles then shape the pizza. Place on a pizza pan or stone that has been sprinkled with cornmeal. Add your favorite topping.
Bake this pizza dough in a 475℉ oven until the desired doneness is achieved.
I like to prebake my pizza dough in a 475℉ oven for 10 minutes before adding my toppings. Then bake the assembled pizza in the 475℉ oven for 20-25 minutes. The baking time depends on your idea of doneness.
The nutritional value may vary depending on the ingredients used.
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