homemade thin crust pizza dough
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I shared a pizza making essentials post a few weeks ago and received many requests for my pizza dough recipe. I’m still testing out a few different things, like different types of flour and how long to let the dough rise for, but in general I’ve been working off of one recipe while making these adaptations.
Justin and I like thin crust pizza and we’ve had a lot of fun experimenting with making it at home! It’s really quite easy, and as long as you have the tools I mentioned in this post you’ll be able to make a pretty dang good homemade pizza!
Thin Crust Pizza Dough // makes four 10 inch pizzas
12 oz warm water*
1/4 tsp sugar
2.5 tbsp active dry yeast
3 1/2 cups “00” flour
1 tbsp olive oil
1 tbsp table salt
- Stir sugar into water, then add yeast. Stir to combine, then set aside to proof for 5 minutes. Proofing the yeast simply means that it should become foamy, meaning it’s “proving” to you that it’s working.
- In a large bowl, add flour, olive oil and salt, stiring together until combined.
- Pour yeast into flour, stir to combine. It’s okay if there is some loose flour around the dough, that will come together when you knead it.
- Turn out onto a floured surface and knead dough until it’s formed into a ball.
- Divide into 4 even sections and place in an lightly oiled bowl that has a lid to rise for at least 3 hours**.
- Once risen, turn dough out of bowl onto a lightly floured surface. Gently press into a circle and then stretch the dough to your preference of thickness.
- Place on a floured pizza peel, add toppings, and slide it into the oven to bake!
Most of our thin crust pizza’s at home only take about 7-9 minutes to bake at a 550 degree oven. Justin has tried 1 pizza on his Komado Joe grill at about 625 degrees and it was finished in about 4 minutes. Try to avoid opening the oven or grill as much as possible since you’ll lose heat when you do so!
If your crust is quite thin, keep your toppings light. Too many toppings on a thin crust can lead to a soggy crust.
Dust your pizza peel with Semolina flour to keep the dough from sticking, then build your pizza right on the peel!
This is an ongoing labor of trial and error so I’ll do my best to keep you updated as I learn more! Good luck with your pizza making!
*I just turn my faucet onto hot and wait until the water is very warm to the touch. You can certainly use a thermometer if that’s easier for you!
**I’ve found that refrigerated dough is a little easier to work with. If you have time, make the dough at least 1 day before you plan to make pizza. After kneading it into a ball, divide into four sections, place in oiled containers that seal, and put directly in the fridge. Remove from fridge roughly 6 hours before making pizza to give it time to come to room temperature and rise.