Thin-Crust Pizza Dough

This thin-crust pizza dough recipe is ready to bake in just 15 minutes with deliciously crisp results.

Print Recipe

Prep Time 10

Total Time 15

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1416.6 kcal

Equipment

1 Small Mixing Bowl For activating yeast
1 Large Mixing Bowl For combining dough ingredients
1 Measuring Cups and Spoons For precise ingredient measurement
1 Rolling Pin For achieving an even thin crust
1 Pizza Pan For baking the prepared dough

Ingredients

Main

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour divided
½ teaspoon salt

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes. Dotdash Meredith Food Studios
Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Dotdash Meredith Food Studios
Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky. Dotdash Meredith Food Studios
Roll dough into a 12-inch circle. Transfer to a greased pizza pan. Dotdash Meredith Food Studios
Add your favorite toppings, and bake. Enjoy! Dotdash Meredith Food Studios

Notes

For optimal yeast activation, ensure your lukewarm water is precisely 110°F (44°C); too hot will kill the yeast, too cold won't activate it properly. The creamy foam after 5-8 minutes is your visual cue for active yeast. While all-purpose flour works, consider bread flour for a chewier crust or '00' flour for an even finer, authentic thin crust. Knead only until smooth, about two minutes, to avoid overworking the gluten, which can lead to a tough dough. For an exceptionally crisp finish, preheat your pizza stone or steel to a high temperature before transferring the dough.