Homemade Thin Crust Pizza is a light, crispy version of my Unbelievably Great Pizza Dough recipe. It still has the same great flavor but if you’re looking to slim down your pizza, cut calories or if you just like a thinner crust, this one’s for you!

I absolutely love making my own homemade pizzas. You choose the ingredients you want, save money and you don’t have to depend on someone else to get your order right.

The average cost of one large thin crust pizza in America is around 20 bucks? That doesn’t include the delivery fee or tip. This recipe makes two 12 inch pizzas for about 12 bucks. I’ll take that!

It is a very simple recipe. Just mix the ingredients together, knead the dough, let it rise and press into a 12-inch round when you’re ready to assemble.

A thin crust pizza dough has more oil, less water and a little more salt than a traditional crust. And of course it has less flour.

I use a bread maker to do all the kneading and rising. All the ingredients go in, push a button and go on with other things while it does the magic.

Working with this dough is a little more challenging than a thicker dough because you’ll have to stretch it more. Take care not to leave holes when pressing it into a round.

The most important part that I always emphasize in making any pizza, thick or thin, is using a HOT HOT pizza stone. I like to heat my oven with the stone in it for at least 20 to 30 minutes before placing the pizza on it.

Homemade thin crust pizza does cook faster than a traditional dough so be sure to keep an eye on it. Keep the toppings light as well, so it doesn’t get weighted down and flattened.

As always, keep it delicious!

Much love,

Connie

Thin Crust Pizza

Connie Taylor

A thin crispy crust pizza dough recipe

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Prep Time 1 30

Cook Time 10

Course Main Course

Cuisine American

Servings 2 12-inch pizzas

Ingredients

2.5 ounces olive or avocado oil
1 tablespoon apple cider vinegar
5 ounces water
1 teaspoon active yeast
2 teaspoon salt
2 cup flour 00' flour is best for pizza dough
olive or avocado oil for handling the dough when preparing
Sauce, cheese and toppings of your choice Keep it light, this is a thin crust

Instructions

Combine all ingredients in a large bowl
Mix together and knead for 5 minutes
Allow the dough to rest for 10 minutes
Knead the dough again for 5 – 7 minutes
Drizzle olive oil over the dough to cover
Cover the bowl tightly with plastic
Allow the dough to rise for one hour
Divide dough into two equal parts
Shape each part into a ball
Place each ball into a zip top bag and drizzle with more oil before sealing
Place in the refrigerator until ready to use (can be kept in fridge for up to 3 days
Take dough out of fridge and allow it to come to room temperature
Preheat pizza stone in oven to 525 degrees F
Place each dough ball on a piece of parchment paper (the paper should be slightly larger than 12 inches)
Shape each dough ball into a twelve-inch round on the parchment paper
Move paper with dough onto a round pizza pan or cutting board
Top pizzas with sauce, cheese and toppings
Slide one pizza onto hot pizza stone
Bake for 8 to 12 minutes or until desired doneness
Remove from oven and allow to cool before slicing and serving

Notes

This dough recipe will freeze well. Place in an air-tight container, zip top bag or food saver bag. Remove from freezer about one to one and a half hours before using or put in fridge the night before you want to use it.

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