This is the best thin crust pizza dough recipe in the world! It’s easy to prepare, and it has an amazing fluffy yet crispy edge with a thin center.
The battle of thick crust versus thin crust. I’m team thin crust and Shane’s team thick crust. For years we had to take turns choosing the pizza because we always wanted different crusts. Thanks to this amazing thin crust pizza dough recipe, Shane has officially joined team thin crust! Now we can finally both enjoy the same pizza without compromising.
This pizza dough is genuinely magical. It uses far less yeast than most pizza dough recipes, which gives it with a much better flavor.
The edge crusts are still fluffy, crispy, and chewy, and the center is thin and lets the toppings shine.
Do the quality of ingredients matter for pizza dough?
I try not to specify certain the level of quality of ingredients in my recipes because I want them to be accessible to everyone. Pizza dough is one place where I feel like the quality really matters. I use good olive oil, organic all-purpose flour, organic granulated sugar, and fine sea salt.
Since the ingredient list is so short and simple, the flavors from higher quality ingredients really shine in this recipe.
That’s not to say that I spend a ton of money on my ingredients. Our ingredients are all from Costco and are a great value.
Why is this pizza dough so sticky?
Before you dive into making this recipe, know that it is a sticky dough. You haven’t misread the recipe or done something wrong. That’s why it’s important to knead the dough by hand on a heavily floured surface for a minute after kneading it in the stand mixer. Even though the dough is surprisingly sticky, I promise this dough is worth the extra effort and sticky hands. This water to flour ratio yields such an incredible crust that you will love.
Can pizza dough be frozen?
Yes! Here’s how to freeze pizza dough for use later.
Let the dough fully rise, then portion it into the size dough balls you’ll want to use later. You can freeze pizza dough for up to 3 months. Once you’re ready to use it, all you have to do is let it thaw in the fridge overnight!
Can pizza dough be refrigerated?
Yes! In fact, letting the dough rise in a roomy covered container in the refrigerator for 24 hours will yield the MOST delicious pizza crust. Just be sure you put it in a container that leaves plenty of room for it to rise.
If you can’t already tell, we are big fans of pizza. Try using this dough with any of my pizza recipes! This is my go-to dough recipe, and is the one I use for all of the pizza recipes on this site.
- 1 cup hot water (as hot as possible from the tap is fine)
- ½ teaspoon active dry yeast (I use Red Star)
- ½ teaspoon granulated sugar
- 2 cups + 2 Tablespoons flour (plus more for flouring surface)
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil (plus more for oiling the dough ball)
- Cornmeal (optional, for dusting the baking sheet)
- Mix the hot water, yeast, and sugar together in a medium sized bowl. Let proof for five minutes, it should be very lightly foamy on top when it’s ready. There isn’t much yeast in this recipe, so you’re not looking for significant foam - just a trace of bubbles.
- In the bowl of a stand mixer, mix together the flour and salt.
- Add the olive oil and yeast mixture to the flour.
- Using the dough hook, pulse the mixture a few times. Scrape down the sides of the bowl and mix a bit by hand so that no flour is left unincorporated at the bottom of the bowl.
- Set the stand mixture to medium speed and knead for 5 minutes.
- Flour a work surface and your hands. Turn the dough out onto the work surface (this is a sticky dough).
- Work the dough on the floured surface for about a minute until it feels less sticky.
- Oil the dough with about a teaspoon of olive oil and transfer to an oiled bowl.
- Cover and let rise in a warm spot for 30 minutes (it won’t visibly rise much during the 30 minutes and that’s OK).
- While the dough is rising, preheat the oven to 500F (preferably for at least 30 minutes).
- Dust your baking sheet with cornmeal if using (I recommend this if you’re not confident in the non-stick abilities of your sheet).
- Cut the dough ball into two pieces if making large pizzas or four pieces for individual pizzas (if making a large rectangular sheet pan pizza, leave whole).
- Gently stretch your dough ball out by hand and place on baking sheet.
- Top with your desired toppings.
- Bake for 10-12 minutes or until the crust is golden brown.
- Remove from the oven carefully (the sheet will be very hot), cut, and serve warm.
I made this recipe in Canada. Canadian all-purpose flour has a higher protein content than American flour, and is more similar to bread flour in the U.S. I've heard from lots of people that used all-purpose flour in the U.S. and was told that the recipe turned out wonderfully for them, too. So, you can make the recipe with either flour, but if you want it to turn out as closely as possible to mine, I would recommend bread flour if you're in the U.S.
Amount Per Serving: Calories: 138Total Fat: 2gCarbohydrates: 25.7gFiber: 1.1gSugar: .3gProtein: 3.5g
Nutrition information isn’t always accurate.
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for a recipe for a thick crust? Sally’s Baking Addiction has a recipe for Chicago-Style Deep Dish Pizza that looks delicious.