Thin Crust Pizza Dough

Thin Crust Pizza Dough
(Adapted from 500 Pizzas and Flatbreads)

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**Bread flour will make the dough crunchy on the outside and fluffy on the inside!!

1 tsp honey
1 tsp yeast
1 1/2 tsp olive oil
3/4 cup and 1 tbsp warm water
1/3 cup flour

2 cups flour
3/4 tsp salt


1. In a large bowl, whisk the first 5 ingredients and let rest in a warm place for 20 minutes.

2. Add the last 2 cups of flour and salt, mix together, then empty out the bowl on a clean surface and knead for 10 minutes. 

3. In an oiled bowl, let dough rise 90 minutes.

At this point, you can divide it into 2 pieces and freeze as is; or roll it out and let it rest while your oven is heating up. We use a pizza stone and set the oven to 500 F. We always pre-cook the dough for a minute then add our toppings and put it back into the oven for 5 minutes then broil.

When I'm freezing pizzas, I cook the dough 3 minutes, let it cool, add the toppings and freeze uncovered for an hour. Then I wrap it all up, label it and freeze it again. I've found that this pizza reheats really well at 400 F for anywhere from 10-25 minutes, depending how many toppings I put on.


kathyinozarks said...

thanks for the tip about using bread flour I have been looking for a thin crust pizza dough recipe thanks

Rain said...

You're so welcome! ☺