Thin Pizza Crust

Thin Crust Pizza


Yield: makes 2 10 to 12 inch or 4 8 to 9 inch THIN pizza

Total Time: 30 minutes


  • 1 cup lukewarm water
  • 1 1/2 teaspoon active dry yeast
  • 1 teaspoon honey
  • 2 1/2 to 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon olive oil

my toppings:

  • fire roasted crushed tomatoes, puree (I love Muir Glen)
  • fresh mozzarella
  • crushed garlic cloves
  • mushrooms
  • pineapple
  • Canadian bacon
  • fresh basil
  • pepperoni
  • sausage
  • or whatever toppings you like just remember to go light this is a thin crust
  • semolina flour for dusting the pizza peel


Place a pizza stone inside you oven on the middle rack. I have 2 pizza stones and I place one on the top rack and one on bottom.  This give you the effect of a brick oven and when your pizza is crisp on bottom move it to the top rack to brown a little on top.   Preheat the oven to 500 degrees F.  You most definitely need a pizza peel for this it’s the best way to move the pizza when transferring your dough to your stone.

In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10 minutes or so. 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 Muir Glen oven roasted 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, olive oil and salt into the yeast mixture. Stir until the dough comes together in the bowl of a stand mixer for 8 to 10 minutes or 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 15 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 with semolina flour. To transfer the thin dough to your peel, make a fist and drape the dough over your fist and lay it gently and quickly 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 does not stick to the peel.

Open the oven and gently slide the pizza from the peel to the stone you may have to use a few quick jerking motions to get the pizza moving on to the stone.   Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. The pizza is done when the crust is crispy and cheese is golden.

Remove the pizza by sliding  pizza peel under the edge of the pizza and quickly sliding it under. 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.


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