Homemade Thin Pizza Crust Recipe

I gotta say, i was kinda nervous about making pizza dough from scratch at first but mixing that yeast with warm water and sugar and letting it get all bubbly, then tossing in the olive oil and flour was one wild, fun experiment that totally surpassed my expectations even if it was a little messy at times.

I love making my homemade thin pizza crust. I use active dry yeast, a bit of sugar, warm water, all purpose flour, salt and extra virgin olive oil.

I think these ingredients give nutritional balance and produce a crunchy, healthy crust. Its simple and delish.

Ingredients

• Active Dry Yeast: Helps dough rise by releasing carbon dioxide and creating a light, airy texture.
• Granulated Sugar: Gives a touch of sweetness, boosting yeast activity and balancing savory notes.
• All purpose Flour: Provides structure using plenty of carbohydrates and proteins, forming the dough’s backbone.
• Extra Virgin Olive Oil: Add smooth texture with healthy fats and a rich earthy flavor.
• Warm Water: Activates yeast quickly and blends all ingredients smoothly for a consistent dough.
• Salt: Enhances overall taste by intensifying flavors and keeping dough fermentation in check.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (like one packet)
• 1 teaspoon granulated sugar
• 1 1/2 cups warm water (around 110°F works best)
• 3 1/2 cups all-purpose flour, plus a bit extra for dusting
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil

How to Make this

1. In a mixing bowl, stir together the warm water, yeast and sugar. Let it sit for about 5 minutes until it gets a bit bubbly.

2. In a large bowl, combine the flour and salt then make a well in the middle.

3. Pour the yeast mixture into the well along with the extra virgin olive oil and mix it slowly until a rough dough forms.

4. Dust your work surface with some extra flour and start kneading the dough for about 8-10 minutes until it’s smooth and a bit elastic.

5. Put the dough back in the bowl, cover it with a clean cloth and let it rise in a warm spot for about 1 hour or until it has doubled in size.

6. Preheat your oven to 500°F and if you have a pizza stone, place it inside so it gets really hot.

7. Once the dough has risen, punch it down gently and place it on a floured surface.

8. Roll the dough out into a thin circle, trying to keep the thickness even so it cooks well.

9. Carefully transfer the rolled dough to a pizza peel or baking tray then add your favorite toppings.

10. Slide the pizza into the oven and bake for 10-12 minutes until the crust is crispy around the edges and the toppings are cooked, then let it cool a bit before slicing and serving.

Equipment Needed

1. A mixing bowl for stirring warm water, yeast, and sugar
2. A large bowl to combine flour and salt and then mix in the yeast mixture
3. Measuring cups and spoons for getting the right amounts of water, flour, yeast, sugar, salt, and olive oil
4. A clean cloth to cover the dough while it rises
5. A dusted work surface (like a countertop or cutting board) for kneading and rolling out the dough
6. A rolling pin for rolling the dough into a thin circle
7. A pizza peel or baking tray to transfer the pizza into the oven
8. A pizza stone (if you have one) to make the crust extra crispy
9. An oven to bake your pizza at 500°F
10. A timer to keep track of rising, kneading, and baking times

FAQ

• Q: How can I tell if my yeast is active?
  A: If the yeast is bubbly or foamy after dissolving in warm water with sugar, its active. If you dont see any bubbles after 10 minutes then the yeast might be expired.
• Q: What kind of flour should I use for this recipe?
  A: You can use all-purpose flour for a great thin crust but if you like it a bit chewier you might want to mix in a little bread flour.
• Q: Why warm water and not hot or cold?
  A: Warm water (about 110°F) is best because it helps activate the yeast without killing it like hot water might do or slowing it down like cold water would.
• Q: Can I make the dough ahead of time?
  A: Yes you can make it a couple hours ahead or even overnight in the fridge. Let it come back to room temp before rolling it out.
• Q: How do I get a crispy thin crust?
  A: Roll the dough as thin as you can and preheat your oven to its highest setting. A pizza stone or baking steel can also help get that crisp finish.

Homemade Thin Pizza Crust Recipe Substitutions and Variations

• Yeast: If you don’t have active dry yeast, you can use instant yeast in the same amount. Just remember to skip the proofing step.
• Sugar: You can use honey or maple syrup instead of granulated sugar. Use about 3/4 teaspoon honey per 1 teaspoon sugar.
• Water: Instead of warm water, you could try using lukewarm milk which gives a richer flavor, but you might need to adjust the flour amount.
• Flour: In a pinch, substitute whole wheat flour or bread flour for all-purpose, but this might slightly change the taste and texture. Start by replacing half and adjust as needed.
• Olive Oil: If extra virgin olive oil isnt available, vegetable or canola oil works too for a lighter taste.

Pro Tips

1. Make sure your water’s about 110°F so the yeast really wakes up and starts to bubble up nicely, but watch out because if it’s too hot, it might kill the yeast right away.
2. When you mix in the flour, create a deep well in the center so it’s easier to combine the liquid ingredients and helps form the dough evenly.
3. Kneading the dough is kind of like a workout so don’t rush it – spending 8-10 minutes kneading helps develop the gluten enough to give your pizza a nice chewy texture.
4. Preheat your oven with a pizza stone inside if you can, because when the oven is super hot, your crust gets that perfect crispy edge without drying out the middle.