Thin Crust Pizza Dough
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This Thin Crust Pizza Dough is a simple one bowl recipe. It rises for 24 hours and then you can store this in the fridge for a week. Use this easy Thin Crust Pizza Dough for your favorite pizza!
Try some of my favorite pizza recipes like my Thin Crust Pepperoni Pizza, Homemade Supreme Pizza, or my BBQ Veggie Pizza.
Table of Contents
You will love this easy Thin Crust Pizza Dough recipe because it comes together in one bowl with just your hands. This simple Thin Crust Pizza Dough can be used with any pizza toppings you like.
This simple Thin Crust Pizza Dough recipes makes two small pizza doughs that will yield about an 8-inch pizza. If you have a family of two, it's perfect to make and have pizza two times that week. If you have a larger family, this recipe will probably serve you in one sitting!
Why You'll Love This Recipe
5 Ingredients: I love that this recipe only has 5 simple ingredients.
Make Any Pizza: You can make any pizza flavor you want with this dough. Top it with your favorite toppings!
Make Ahead: This is a great recipe to make ahead of a party, then you can just roll it out, top it, and bake for an easy dinner when you're hosting.
Ingredients
Yeast: I use organic active dry yeast here, but if you only have instant yeast, you can use that too.
Cane Sugar: If you're using dry active yeast, the cane sugar helps activate the yeast. If you are using instant yeast, you do not need the sugar to activate it. I used Wholesome.
00 Flour: Organic 00 flour is best for pizza dough, I like to use Guisto's.
Fine Sea Salt: I use Frontier Co-Op.
Extra Virgin Olive Oil: I use a little bit of olive oil in the dough, my favorite is Carapelli.
What is 00 flour and why is it better for pizza dough?
The number 00 refers to fineness of the milling of the flour. 00 being really extra fine, so this flour is very soft and has a very fine texture. The 00 flour will absorb water easier because of its super fine texture, therefore making your pizza dough more stretchy and easier to work with as well. This creates a light pizza dough that is soft and chewy (as opposed to a crust that can be brittle). So it allows for a char on the crust, while still being a chewy and soft crust – which I love! This dough also has that crust that bubbles up a little, which is my fave.
There is a downfall to this thin crust pizza dough recipe though. That being that, this pizza dough needs to rest on the counter for 24-30 hours. Then, it can be stored in the fridge for up to 1 week, and the flavor will develop even more. So, you have to plan your pizza night — and make this dough in advance. But, because it's so easy to make, you can just make it anytime to prep ahead. And it's flexible because it can be stored in the fridge for up 1 week and it will develop more flavor if you let it sit in the fridge longer.
Tools Needed
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Step by Step Instructions
Step 1
Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly.
Step 2
Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
Step 3
Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days. Roll out, top pizza and bake at 500°F for 10 to 15 minutes.
Baker's Tips
- Make sure your yeast is good. If your yeast doesn't turn bubbly, then that means it's gone bad. Yeast will usually last for about 3 to 4 months. But, if it doesn't bubble, there's no point in continuing on with the recipe as it won't do its job. And that means you need to get some new yeast.
- The water should be warm, not hot. If the water is too hot, it will kill yeast. Anything 120°F or higher will kill yeast. For a reference point, your coffee is usually served to you at 160°F. So, just to give you an idea!
- I use a 00 flour for my pizza dough for the reasons above, but you can also use all purpose flour in its place if you don't have 00 flour. But, if you love pizza and make it often, I would recommend purchasing some 00 flour.
- Make sure to use a high quality organic olive oil as that makes a difference in flavor.
How to Use
Roll out and top with your favorite pizza toppings. Bake at 500°F for 10 to 15 minutes. Try some of my favorite pizza recipes like Mushroom Broccoli Pizza or Thin Crust Pepperoni Pizza.
How to Store
Store extra dough in an airtight container in the fridge for up to 7 days. If you want to freeze this you can also do that! You can freeze the dough in an airtight container. Or, if you wan tot be extra awesome you can roll out the dough, place it on a baking sheet and freeze. Then wrap the frozen rolled out crust in plastic wrap and you have frozen pizza crust that is just ready to be topped!
FAQ's
You can, but the 00 flour is best for pizza.
Store in a tupperware the fridge for up to 7 days.
Yes, you can freeze pizza dough! Freeze in an airtight container or zip bag and allow the dough ball to thaw in the fridge for at least 24 hours before using. You can also roll out the dough and place it on baking sheet in the freezer, to freeze. Then you can wrap it in plastic wrap and freeze so you have ready to go frozen pizza crusts.
Craving More?
Thin Crust Pizza Dough
Equipment
Ingredients
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- heaping ½ cup warm water
- 2 teaspoons extra virgin olive oil
Instructions
- dd yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly.
- Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- Roll out, top pizza and bake at 500°F for 10 to 15 minutes.
Notes
Nutrition
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Hi Mimi, Can you freeze this dough? I’d like to make a pizza or two and pull them out of the freezer when I want to enjoy them, especially since the dough rest time is so long
Hi Teresa! Yes, you can freeze the dough. Make sure you let it ferment in the fridge for as many days as you’d like for flavor (up to 7) as the dough should be ready to use when you freeze it. The dough should last in the freezer for up to 3 months. Make sure to place the dough ball in a freezer safe bag and remove all of the air, that is super important! I hope this helps!