Thin Crust Pizza Dough
Create pizzeria-quality pizza at home with this easy Thin Crust Pizza Dough recipe! Perfectly crisp and ultra-thin, this dough comes together in just 15 minutes of hands-on prep time and delivers deliciously golden results in the oven. Featuring simple pantry staples like all-purpose flour, olive oil, and dry active yeast, it’s an ideal base for all your favorite toppings. The secret to achieving that signature thin, crunchy crust lies in rolling the dough to just 1/8 inch thickness and baking it on a sizzling hot pizza stone or inverted baking sheet. Whether you’re crafting a classic Margherita or a gourmet veggie creation, this dough guarantees a flavorful foundation every time. Bonus: a dusting of semolina flour adds a delightful texture while preventing sticking during baking. Perfect for pizza night, this recipe yields two servings of restaurant-quality pizza.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 milliliters Warm water (approximately 110°F/43°C)
- 1 teaspoons Dry active yeast
- 1 teaspoons Granulated sugar
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Semolina flour (optional, for dusting)
Instructions
In a small bowl, combine the warm water, dry active yeast, and granulated sugar. Stir gently and let the mixture sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
Pour the frothy yeast mixture and olive oil into the well. Gradually mix the wet and dry ingredients together using a spatula or your hands until a rough dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
Lightly grease a clean bowl with olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30-60 minutes, or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet in the oven to heat up.
Punch down the risen dough to release any air bubbles. Transfer it back to a floured surface and roll it out into a thin circle or rectangle, about 1/8 inch (3 mm) thick.
If using semolina flour, lightly dust a pizza peel or parchment paper with semolina flour to prevent sticking. Place the rolled-out dough onto the prepared surface.
Add your favorite pizza toppings, ensuring not to overload the dough to maintain its thin, crispy texture.
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and crispy and the toppings are cooked to your liking.
Remove the pizza from the oven, let it cool for a minute or two, then slice and serve!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
