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Pizza Recipe : Thin Crust Dough

Thin crust pizza dough
Pizza : Thin Crust Dough - Info
Category Dough
Servings 12'' Pizza (2-4)
Preparation 20 Minutes
Cooking Time 8-12 Minutes
Difficulty Easy-Medium

Thin Crust Dough is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States.

Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be filled up too quickly. It's usual to make thin pizzas larger than thick based pizzas.


Ingredients Required

  • 1 envelope of dry yeast
  • 1/4 teaspoon of sugar
  • 3/4 cup of lukewarm water
  • 1 3/4 cups of unbleached plain flour
  • 1/2 teaspoon of salt


Step by Step Procedure

  1. Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
  2. Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
  3. Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
  4. Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
  5. Roll out by hand for a 12'' base.
  6. Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.
  7. Prepare and apply your sauce and topping or choice.
  8. Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
  9. Remove from oven, slice and share with your favourite friends and/or family members :)

Additional Information

  • As stated above, fan assisted ovens tend to cook pizza's quicker than traditional ovens.
  • You can usually reheat your pizza in around 5 minutes. But beware that it's not advisable to reheat pizzas with a meat topping.

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