Pizza Dough

Few things in life compare to the joy of pizza night at home. The scent of yeast dough rising, the sizzling of cheese as it bubbles in the oven, and the satisfaction of crafting your own toppings all come together to create a meal that’s as fun as it is delicious. While toppings often steal the spotlight, the crust is truly the foundation of every great pizza.

If you’re craving that crisp, golden, restaurant-style thin crust, you’re in luck. With just a handful of pantry ingredients and a little patience, you can make a thin crust pizza dough that rivals your favorite pizzeria. This recipe is straightforward, budget-friendly, and perfect for weeknights or weekend gatherings. Once you try it, you might never go back to delivery again.

Ingredients You’ll Need

Pizza Dough

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• ¾ cup warm water (110°F / 45°C)
• 2 cups all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil

Optional: Add dried herbs like oregano, basil, or garlic powder for extra flavor.

Step-by-Step Instructions

Activate the yeast – Dissolve sugar in warm water, sprinkle in yeast, and let sit for 5–10 minutes until foamy.

Mix the dough – Combine flour and salt, then add yeast mixture and olive oil. Stir until dough forms.

Knead – Knead on a floured surface for 6–8 minutes until smooth and elastic.

First rise – Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

Shape the crust – Punch down dough, roll thin (⅛–¼ inch), and transfer to a pizza stone or baking sheet.

Bake – Add toppings and bake at 475°F (245°C) for 12–15 minutes until golden and crisp.

Tips for the Perfect Thin Crust

Preheat your oven and pizza stone thoroughly.

Roll the dough thin for extra crispness.

Don’t overload toppings—it can weigh down the crust.

Brush edges with olive oil or garlic butter for added flavor.

Chill leftover dough for up to 3 days or freeze for later use.

Variations to Try

Whole wheat version: Use half whole wheat flour for a nutty flavor.

Garlic butter crust: Brush with garlic butter before baking.

Herbed crust: Mix dried herbs into the dough.

Cheese-stuffed crust: Add mozzarella to the edges before folding.

Gluten-free: Use a gluten-free bread flour blend.

Nutrition Information (per serving, approx. 1 slice out of 8)

This nutrition estimate is for the crust only, without sauce or toppings.

• Calories: 120
• Total Fat: 2.5g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 150mg
• Carbohydrates: 21g
• Fiber: 1g
• Sugars: 1g
• Protein: 3g

Note: Adding cheese, meats, or extra toppings will increase calories and nutrients. Nutrition may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions (FAQ)

Pizza Dough

1. Can I make this dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance. Store it in the refrigerator in a covered bowl, then bring it to room temperature before rolling it out.

2. Can I freeze thin crust pizza dough?
Absolutely. After the first rise, punch it down and wrap tightly in plastic wrap, then place in a freezer bag. It will last up to 3 months. Thaw overnight in the refrigerator before use.

3. Why is my dough too sticky?
If your dough feels sticky, sprinkle in more flour (one tablespoon at a time) while kneading until it becomes smooth and elastic.

4. Can I use bread flour instead of all-purpose flour?
Yes! Bread flour has more protein, which gives the crust extra chew and crispness—many pizzerias use it for that authentic texture.

5. Do I need a pizza stone?
Not necessarily. A pizza stone gives the crispiest crust, but a baking sheet works fine. For an extra boost, preheat the baking sheet in the oven before adding the dough.

6. How thin should I roll the dough?
Aim for about ⅛–¼ inch thick. If you roll it too thick, it will bake more like a traditional crust; too thin, and it might tear when adding toppings.

Best Pizza Dough – An Italian in my Kitchen

Ooey Gooey Goodness: Magic Cookie Bars Recipe You’ll Love – labelrecipes.com