THIS pizza.
This pizza is everything.
Where do I even begin? Everything about PIZZA.
And not just any pizza — thin crust pizza. Thin and crispy. Light and crunchy. Yes, I love the thick, fluffy crust sometimes, but this is different: thin, crisp, and dangerously delicious.
Many of you have asked whether I can turn my other pizza dough (the thicker, fluffier version) into a thin crust. The honest answer is: not really. That dough is meant to be pillowy and soft; it doesn’t flatten into the paper-thin crust you see here. This recipe is a different beast.
I don’t discriminate when it comes to pizza. Sometimes I want stuffed-crust from a chain and other times I crave a crisp, light pie. This is that latter mood — not cracker-thin, not like a flatbread, but thin enough to be crunchy and almost delicate.
Can I call this pizza light? Probably not, but it’s lighter than the fluffy version and easier to justify.
This is the thin crust I reach for when I want something crisp with a little chew — the kind you can fold for a perfect bite.
One of the best features of this dough: it doesn’t need to rise. No waiting, no planning. I tested it both ways and found the no-rise method tastes just as good as a slightly risen version, and it’s much faster. If you’re impatient like me, this is a huge win.
Bonus: you can grill this thin crust. I was nervous at first, but when I grilled four pies — margherita, pepperoni with red pepper, pepperoni with provolone, and BBQ chicken — they all turned out fantastic. The instructions below assume a pizza stone, but grilling works just as well if you have a hot grill, a well-floured peel, and toppings ready to go.
We loved it so much we’re repeating it every weekend.
The toppings in these photos are simple and classic. For the margherita I used slightly drained crushed tomatoes that I pureed, a little crushed garlic, slices of fresh mozzarella, fresh basil leaves, and a sprinkle of finely grated Parmigiano-Reggiano. Simplicity lets the thin crust shine.
One bite and I felt like I might never eat another pizza — dramatic, but you get the idea.
Thin Crust Pizza
1
(10 to 12 inch) THIN pizza
30 mins
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Ingredients
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
my toppings:
- pureed crushed tomatoes
- fresh mozzarella
- crushed garlic cloves
- fresh basil leaves
Instructions
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Place a pizza stone on the middle rack and preheat the oven to 500°F. You’ll want a pizza peel or something similar to transfer the pizza to the stone.
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In a large bowl, combine the water, yeast and honey. Let it sit until foamy, about 10 minutes. While it activates, measure and prepare your toppings because this dough doesn’t need to rise.
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Stir in the flour and salt. Mix until the dough comes together, first with a spoon, then with your hands. If it’s very sticky, add flour 1 tablespoon at a time until it’s manageable. Knead a few times and let rest 5 minutes.
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Roll the dough as thin as possible (aim for 10 inches or more). If it keeps springing back, rest it 5–10 minutes. Flour the peel heavily. Fold the dough quickly to lift it, set it on the peel, and unfold. Top quickly and avoid piling on heavy toppings.
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Slide the pizza from the peel onto the stone (a spatula can help). Bake 10–15 minutes, watching closely; ovens and stones vary. The crust is done when crisp and the cheese is golden.
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Remove by sliding the pizza back onto the peel with a spatula. Let it rest a few minutes before slicing.
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If baking on a sheet, preheat to 450°F and bake a bit longer.
Notes
Did you make this recipe?
I appreciate you so much!
*huge, huge dramatic lie.