thin pizza dough recipe
The Best thin pizza dough recipe
Easy Thin Crust Pizza Dough
A light, flexible dough that yields crispy edges and a tender center, perfect for any pizza style. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F and line a baking sheet with parchment paper. -
2
In a bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy. -
3
Mix flour and salt in a bowl. Pour yeast mixture into the flour, then stir until a soft dough forms. -
4
Knead the dough for 5 minutes on low speed in a stand mixer, or by hand, until smooth and elastic. -
5
Shape dough into a thin circle, about 12 inches wide, and place it on the prepared baking sheet. -
6
Preheat oven to 425°F. Spread tomato sauce evenly over the dough, then add toppings. -
7
Bake for 12–15 minutes until the crust is golden and crisp.
🔧Equipment
- Mixing bowl
- Stand mixer or wooden spoon
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Thin Crust Pizza Dough Works
❓ Frequently Asked Questions About Thin Crust Pizza Dough
1. What is the best way to store leftover pizza dough?
Keep any unused dough covered with a damp kitchen towel or plastic wrap to prevent drying out. Store in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze for up to three months. To use frozen dough, let it thaw in the fridge overnight before shaping.
2. Can I use a stand mixer instead of a kitchen aid?
Yes, you can use a stand mixer with a dough hook attachment for the same results. Attach the hook, add the ingredients, and knead on low speed for about 8–10 minutes until the dough is smooth and elastic. If your mixer lacks a dough hook, a wooden spoon or your hands will work, though it may take slightly longer.
3. How do I prevent my pizza dough from becoming too thick after kneading?
Overkneading can make dough tough. Stop kneading once it’s smooth and slightly tacky to the touch—it should hold its shape when poked but not be overly firm. If it feels too dense, let it rest for 10 minutes before shaping to relax the gluten.
4. Why does my dough sometimes puff up too much when baking?
Excessive puffing often happens when the dough isn’t rested enough before baking. Let the dough rest for at least 30 minutes (or up to 2 hours for a more elastic texture) after kneading. Also, ensure your oven is preheated to the correct temperature and that your dough isn’t overloaded with toppings, which can weigh it down.
5. Can I make this dough gluten-free?
To adapt this recipe for gluten-free pizza dough, replace all-purpose flour with a blend of gluten-free 1:1 baking flour and rice flour (1 cup each). Add 1 tablespoon xanthan gum for binding. Follow the same kneading and resting steps, but expect the dough to be slightly stickier and less stretchy. Adjust hydration slightly if needed.
