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This versatile thin crust pizza dough recipe is going to be your go-to pizza dough recipe for all your thin crust pizzas! Crisp, chewy, and completely customizable to your favorite pizza toppings.

Two balls of dough on a floured surface with a metal measuring cup containing flour, a striped cloth, and a dough scraper nearby.
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When did pizzas get so expensive? We were exploring ordering pizzas the other night from one of our favorite local pizza shops in the area and for two large, thin crust pizzas, with all the fees was $80. $80 for TWO pizzas. I was so upset and disappointed! We even checked one of the chain pizza places and it was equally as expensive, even with pick up! We didn’t want to spend that kind of money so I settled on making my own thin crust pizza dough and we postponed our pizza night until the next evening.

With that being said, this thin crust pizza dough recipe is definitely one to have in your arsenal for those pizza nights. It’s perfectly chewy, crispy, and easy to make! You just got to make sure that you’re prepping ahead of time because this pizza dough recipe uses yeast and yeast takes time to activate and rise. Honestly, you can’t make pizza dough without the yeast. It yields a really flat and dense pizza and especially for a thin crust pizza, that’s not what you want!

Two dough balls on a baking sheet with parchment paper, a dough scraper, a striped cloth, and a measuring cup with flour.

Thin Crust Pizza Dough Tips

  • Plan for rising time. As previously mentioned, this thin crust pizza dough recipe uses yeast and you need to give the dough time to rise.
  • Using 00 pizza flour yields a far better result than regular all-purpose flour. 00 pizza flour is an extremely fine grind of flour which is important for elasticity and sturdiness when kneading the dough to make pizza. It won’t give you a rubbery or tough texture. Highly recommend buying some for not only pizza dough but pastas! I bought a big bag of King Arthur Flour 00 pizza dough from Costco.
  • Make sure your yeast isn’t expired. It won’t activate if it is!
  • When rolling out your pizza dough, make sure it is at room temperature! This is especially important if you made your dough ahead of time and it’s coming out of the refrigerator.

Make-Ahead Dough Guidance

Typically, I make the pizza dough the day of so I can immediately use it later that evening, but I’ve also made the dough the day before and kept it in the refrigerator until I’m ready to use the following day. Finally, I have also made a large batch of dough, divided into equal ounces, and stored in individual freezer-safe containers.

  • For same-day usage: make the dough according to the instructions below and after it rises, or has doubled in size, use immediately.
  • Prepping ahead: after the dough has been formed into balls, place the dough balls into lightly greased 16 ounce containers with lid (or similar), cover, and refrigerate until ready to use. Use within 72 hours! When ready to use, allow the dough to come to room temperature before rolling out and using.
  • Freezing the dough for later: after the dough has been formed into balls, place the dough balls into 16 ounce containers with lid (or similar), cover, and freeze. My favorite is to use take-out soup containers from Chinese takeaway places. They work perfectly for the freezer. Freeze for up to 2 months. When ready to use, allow dough to come to room temperature before rolling out and using.
Balls of raw dough on a floured surface with a metal measuring cup filled with flour nearby.

How To Use Thin Crust Pizza Dough

Roll out the room temperature pizza dough to a 12-14 inch diameter on a lightly floured surface. This takes practice so if you can’t get it that thin and it starts to tear, you may just need to make it smaller and increase the size once you are more familiar with stretching the dough. I’ve torn so many pizza doughs — I feel you!

After you’ve rolled it out and put it on your pizza peel or pizza pan, top it with whatever you like then bake! I typically suggest 500 degrees Fahrenheit, or as high as your oven can go. Just keep an eye on it.

Some equipment that might help with using this dough to make thin crust pizza are:

  • Rolling pin – to help you initially roll out the dough.
  • Pizza peel – to place the pizza dough on after you’ve rolled it out.
  • Cornmeal – to put on the pizza peel to help it easily slide off and onto your baking steel.
  • Baking steel – you’ll want to preheat this along with the oven. This makes for an extra crispy crust and it’s the best way to replicate a pizzeria at home.

Pizza Flavor Inspiration

Here’s a list of some pizza recipes to give you ideas on what to top your thin crust pizza with!

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Thin Crust Pizza Dough Recipe

This versatile thin crust pizza dough recipe is going to be your go-to pizza dough recipe for all your thin crust pizzas! Crisp, chewy, and completely customizable to your favorite pizza toppings.
Prep Time: 1 hour 15 minutes
Rise time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 2 pizzas (approx. 12-14″ in diameter)

Equipment

Ingredients 

  • 471 g "00" pizza flour
  • 283 g cold water
  • 6 g salt, (about 1 ½ teaspoons)
  • 2 g instant yeast, (about ¾ teaspoons)
  • 40 g olive oil, (about 3 tablespoons)

Instructions 

  • The dough is enough to make TWO 12-14 inch diameter pizzas.
  • Stir together the flour, salt, and instant yeast in the bowl of an electric mixer with a dough hook attachment. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and smooth. It shouldn't be tacky.
    471 g "00" pizza flour, 283 g cold water, 6 g salt, 2 g instant yeast, 40 g olive oil
  • Transfer the dough to a lightly floured work surface, and cut it into 2 equal pieces (about 400 grams each, this should make two thin crust pizzas about 12-14 inches in diameter). Lightly dust your hands with flour and shape the dough into a tight ball.
  • If you're planning to make pizza the next day, put the dough balls (separately) into lightly greased containers with lids. Refrigerate overnight or up to 3 days.
  • When you're ready to use the dough, remove the dough from refrigerator let come to room temperature for about 2 hours. On a lightly floured surface, gently roll out the dough into a 12-14 inch diameter and prepare pizza as you normally would.
  • If you're planning on using the dough immediately, allow dough to rest in a lightly greased bowl (covered) at room temperature until it has doubled in size, then proceed with gently rolling out the dough on a lightly floured surface into a 12-14 inch diameter and prepare pizza as you normally would.
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Nutrition

Serving: 1dough ball (400 grams), Calories: 1030kcal, Carbohydrates: 171g, Protein: 29g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Sodium: 1175mg, Potassium: 245mg, Fiber: 6g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Meg McKeehan Photography

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3 Comments

  1. Carrie says:

    Costco does not carry King Arthur or flour. I have been to 3 Costco stores and they tell me they do not carry oo flour. Wrong info to this email.

    1. Julie Chiou says:

      you do realize that different regions of Costco carries different items, right? just because yours doesn’t carry it doesn’t mean others don’t. i literally bought my KA 00 flour at my Costco and I was just there this past week and saw KA bread flour AND KA all-purpose flour. so, please, this isn’t “wrong information” – this is information from my own experience and YMMV. i’m sorry your costco doesn’t carry it.

      1. Julie says:

        I have purchased both KA bread flour and 00 flour from my Costco in Omaha….just saying.