Easy Thin Crust Pizza.
This pizza is everything.
I don’t even know where to start because everything PIZZA.
And not just any pizza. Thin crust pizza! Thin and crispy crust pizza. Thin and crusty pizza?
Okay I’ll stop.
For a looooong time, you guys have been asking how I can make my other pizza crust, which is fairly thick and fluffy, into thin crust. And well, the answer is… you can’t. Not really. I don’t think you can. I’ve tried and while a few times it’s come close, it’s just destined to be a fat, fluffy crust and isn’t thin. Not thin like this. It can’t go on a diet.
I don’t discriminate when it comes to my pizza crusts, but I’m often very particular in what sort of crust I want and when I want it. I mean, sometimes I’m in a fat and fluffy mood. Sometimes I want to order Pizza Hut’s stuffed crust pizza because I feel like regretting all my life choices for three days after.
Other times, I crave the thin and crispy-ish crust. Not cracker thin, not like a flatbread thin, but just… thinner crust, crunchy, crispy, and dare I say it – light?
Can I call this pizza light?
Probably not, but I try to get away with other justifications so I’m just going to let it ride.
Clearly, this is that crust. The thin one, the light one, the one that I’m almost ready to dress up in spinach and call a health food.
Um, another thing. Another great thing. The best thing, perhaps.
This dough? It doesn’t need to rise. No rising. No rise-ation. (It just sounded right.)
I’ve tried it both ways. I think the no-rise tastes just as wonderful as the slightly risen version. I don’t detect any extra depth of flavor in the risen version, but you’re also talking to the person who was dipping two mini chocolate carrots leftover from easter into the peanut butter jar last night. I don’t exactly have what one would call a… sophisticated palette.
And! There’s another thing. Yes, one more thing.
You can totally grill this thin crust. Throw it right there on the grill. That’s one thing I was super hesitant about, becuase we often grill my thicker crust in the summer. Which always turns out great. But the thin crust? Eeeek. Wasn’t so sure.
So. I made four pizzas for the grill on Saturday night (margherita, pepperoni + red pepper, pepperoni + provolone and BBQ chicken if you’re dying to know) for my family to split and the crusts all came out fantastic. The directions below are written for a pizza stone, but know that you can use a grill too. You just need a heavily floured pizza peel, a hot hot grill and all of your toppings measured out and prepped before beginning. It’s heavenly.
We’re totally doing it again this weekend.
The toppings here aren’t the meat of this post (oh hardy har har), but after revisiting the photos while writing, I realize that I would love to do a complete face dive into the center of this pizza and never return.
I guess it’s worth noting: I used some crushed tomatoes that I slightly drained and whipped up in the food processor as my sauce. I topped that with a little crushed garlic (meaning, I pushed three cloves through my garlic press) and then I sliced a ball of fresh mozzarella. Once it was finished, I covered it with a handful of (or, um, I won’t lie – some very strategically-for-photos placed) fresh basil leaves. And then a sprinkle of some finely grated parmagiano-reggiano.
And then I died. I may never eat another kind of pizza again.*
Thin Crust Pizza
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- crushed tomatoes, pureed
- fresh mozzarella
- crushed garlic cloves
- fresh basil leaves
- Place a pizza stone inside you oven on the middle rack. Preheat the oven to 500 degrees F. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone.
- In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! For the above pizza, I used pureed crushed tomatoes, fresh mozzarella, a little crushed garlic and fresh basil leaves. You want everything measured out and ready to top so you can quickly transfer the dough to the stone.
- After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
- Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings – your sauce and cheese and what not. Remember, with this thin crust it is best to not do tons of heavy toppings. Work quickly so the dough do not stick to the peel.
- Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.
- Remove the pizza by sliding it back onto the pizza peel with the help of a spatula. Let the pizza cool for a few minutes before slicing.
- Note: if you want to use a baking sheet, I’d preheat the oven to about 450 degrees F and cook it slightly longer.
Did you make this recipe?
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I appreciate you so much!
*huge, huge dramatic lie.
168 Comments on “Easy Thin Crust Pizza.”
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Made this last night and it was amazing! Used a pizza stone on the grill for the first time and OMG, such a great crust! I’m in love.
Does the dough freeze well?
This was a great recipe! I like the recipe for the thicker version you have in the cookbook but I love thin crust pizza. Tried this tonight and It was crispy, perfectly chewy and, of course, the no -rise time saved me a bunch of work. Thanks for a great recipe!
Yum! looks delicious!
Tried this tonight. Amazing! It will definitely be making our weekly rotation, if not more frequent!
The crust Pizza is looking so yummm… Love to try it at home. Definitely it makes my family so happy… Thanks for sharing it…
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I’m also a huge fan of thin crust pizza. I prefer my pizza experience to be all about the toppings and not so much about eating so much bread. I’ve been on the look out for a good recipe to make for a pizza party with my friends, so I’m excited to try this recipe. By the way, I really like your use of fresh basil leaves as a topping for the pizza. That seems like a good way to add a pop of green so that it’s not just a thin crust cheese pizza, and add a bit more flavor. Thanks for the recipe!
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I’ve made this twice…once in the oven and once on the grill and both were awesome! I’m having some friends over later this week and would love to make the dough ahead of time…do you think it will turn out okay or is there something different I should do to make it ahead of time? Thanks
holy moly this looks good, jessica. giving this a try tonight. if it’s anything like your countless other recipes i’ve tried, i’m sure it’ll be a triumph. with love from a former-pittsburgh-now-la-based foodie. xo
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This looks like a really great recipe to make a thin crust pizza. I’ve always liked thin crust pizza better than thick crust, so this will be perfect for a pizza party. Personally, I prefer my pizza to have extra cheese. How much more cheese should I put on this pizza? I want to make sure that I don’t add too much cheese so that it won’t overpower the rest of the pizza.
We made this tonight- man it was delicious!! The crust was perfect – we made two batches and cut it into two and it came out amazing. We are in cheesy crispy crust HEAVEN. Thank you for the great recipe!
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I made this and enjoyed it (and finally a crust that survived being transferred to my pizza stone) but if I am being honest, the crust was a little bland. It needed something? Maybe more salt. Unsure. Any suggestions?
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For anyone using this recipe – I accidentally had to leave the dough out for several hours before using it and it still worked perfectly, so I don’t think there is any risk in that.
Jessica, thank you for this awesome recipe and for all the other awesome recipes you put out. More than any other blog or cookbook, yours always inspire me to get back to cooking/baking after a lull. I’m so much happier when I make time for messing around in the kitchen!! I have a son the same age as Max, so as they get a little bigger, I’d love it if you pointed out ways he “helps,”… or lets be honest, keeps himself occupied while also learning how great cooking is.
Wow! Easy, fast, and created a crispy, yet chewy crust. It is fantastic. I love this crust. It was my first homemade pizza. So when I say home made pizza I mean it was my first home crust. But I live in Honduras and it’s very difficult to find premixed, or ready roll out dough. But this recipe is better anyway from any other type ready made crust I’ve used.
I like to use sauce marinara, it’s lighter a tad sweeter but something else is in there from say traditional sauce in a jar. Oh, and I used pepper jack cheese too, then a mix of salami and pepperoni. If you like pepperoni and you’ve never mixed in 1/4 salami you have not eating the best of pepperoni. I also bake out the grease at 220 degrees, for 10 or so minutes before putting it on the pizza. I started the crust 4 minutes without toppings then added toppings for another 8 minutes. Perfect at convection setting 450 degrees, then it lowers to about 370 if I recall right. Not sure what’s up with the convection difference.
So the sequence is start the pepperoni/salami cooking down at 220 degrees, 10 minutes.
Start the dough as described herein.
Next step find a good marinara recipe or brand. Thanks for this recipe, so awesome and has to be low cal as well.
I am so obsessed with this pizza. I’ve made 5 in the last week! Can’t stop won’t stop.
This is a really neat recipe for pizza. I especially enjoy the fact that it has spinach leaves in it. I can not wait to try this.
Goda love it great work , love the honey in the yeast and water combo . It gives the yeast one last Sweet tooth fix before it multiplies in to a rising air bubbly crispy crust.??
I also did another batch but I didnt let it rest at all and it came out phenamol as well just with a nice chew to it.
Again another ??.
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That pizza looks delicious! I’ve been to a few pizza places that make an amazing thin crust pizza, and I’ve never been able to recreate it at home. I’ll give this recipe a shot and we’ll see how it turns out. Hopefully it tastes as good as it looks!
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Thank you, this is a lovely recipe. I can now make homemade pizza (with homemade sauce ) during the work week. I double the recipe to make one large rectangular crust because I suck at rolling out the dough. I don’t own a pizza stone, but I found that a 5 min pre-bake at 425 followed by another 8-10 minutes after toppings are added gives a nice enough finished crust. No, it isn’t as good as Pepe’s in New Haven, CT, but it is way, way better than chain pizzas!
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This pizza crust looks so delicious!! Just what I was looking for to use up some left-over sauce with mushrooms and sausages!! ; o )
Hi Jess! I’ve made this pizza crust twice in the last week and love how easy and quick it is but for some reason it keeps coming out a little tough and not quite crispy. Any suggestions? Thank you!
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I’ve made this recipe twice now. I don’t like it. I made it the 2nd time as I thought perhaps my yeast was bad. Nope new yeast and yucky dough. 2nd time I even prebaked the crust going it would help. I basted garlic butter all over it. I don’t own a pizza stone, baked it way longer than 15 minutes and it comes out rubbery, chewy, no flavor and simply gross texture. It always needs more than 1/2 cup water. Not a good recipe and I love thin crust. Bummed.
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I made this last night and it came out great! Doubled the recipe, added a few dried herbs and built each pizza on a piece of parchment paper. I’ve been looking for a new thin-crust pizza recipe and I think I’ve found it! I would definitely recommend heating your pizza stone in the oven for at least half an hour. I might play with the recipe to give it more flavor, but I am very happy with it as is.
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