A quick, easy, and delicious recipe for thin-crust pizza.

Thin-Crust Pizza Dough

active dry yeast

white sugar

water

all-purpose flour, divided

salt

Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.


Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.


Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.


I've been working for over a year trying to get a thin cracker like  crust and this is it! followed the directions as is and rolled out to approximately 1/8th inch thick. turned out great. Placed a large flat cast iron pan in the oven at 500 while it preheated. Then baked the crust for 1 minute on this hot pan. I then pulled it out and added my toppings to avoid the crust being soggy and put it back in for another 5 minutes.

I split the dough in half, cooked one and froze the other.  Added some rosemary and oregano to the mix to get a little Italian herb taste to it as well...just to change it up.  Always put the dough on a heated pizza stone and I also bake it for a couple minutes so it firms up a little bit.

This pizza dough was really easy  and delicious. I added 1/4 cup sugar instead of the amount called for. This recipe is a winner and will be my "go to" pizza crust!

Changes I have made:
This base amounts is definitely for two 12 inch pizzas, not one.
Use Bread Flour not all-purpose.
Does not need salt.
Let dough sit overnight in fridge for best taste, if possible.
Push out dough with fingers not rolling pin. (This allows for a little bump at the edges for a crust)
When pushing out the dough, use cornmeal not flour.
Preheat a cast-iron skillet in oven if you don't have a baking stone.
Oil skillet before adding dough, and build the pizza in the skillet.
Drop the temp to 400-425F an cook for 15 minutes.

This is a great crust.    I used a bakers yeast that didn't require time to rise and increased the sugar to 1/8 C.   I added some oregano and garlic the second time I made it to add some flavor to the crust.   This is my new go to easy crust for pizza!

2.19.17  I made this in my KA stand mixer andI had to add about 1/4 cup more flour to get it to a consistency to knead and roll out.  However, this certainly was “quick and easy,” and the dough was very easy to work with.    We love thin crust pizza, but would have preferred this to be a bit more tender.  Lynda Q thanks for sharing your recipe.

Dough turned out nicely and is a quick and easy from scratch dinner solution. Structurally, the dough worked great and made plenty of pizza for two. Taste wise it’s still lacking something. We added some Penzey's pizza seasoning during the kneading process, but it still needs more. I’d add more salt next time and additionally maybe add some garlic powder to the mixture next time and sprinkle more pizza seasoning on top before baking. 10 minutes on the rotating pizza oven, 15 in the regular oven at 400 deg F.

Really enjoyed this pizza dough. Added 1 tsp or oregano and 1/4 tsp of garlic powder.

nice and crunchy! instead of baking it at 500f for 10 mins, I did 350f for 25mins

I thought this was ok but hubby did not think the crust was crispy enough.

thin-crust pizza dough

Prep Time: 10 minutes

Total: 15 minutes

Servings: 1

Author : Lynda Q

Ingredients

Instructions

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