Homemade Thin Crust Pizza Dough

4 May

Thin, crispy pizza is a real favourite of mine. I’m not a huge fan of the thick doughy crust. The main reason is the toppings are where it’s at and lots of dough just dilutes the flavour of the toppings and fills you up faster so you can’t eat as much. Yes eating as much pizza as possible in one sitting is a priority.

This dough is light, airy and super crispy. It’s also dead simple.

Friday nights are about to get a whole lot more delicious!

Homemade Thin Crust Pizza Dough (courtesy of Wolfgang Puck!)

makes 2 pizzas, each the size of a cookie sheet


1 package of active dry yeast

1 cup of warm water

1 teaspoon of honey

3 cups of all-purpose flour

1 teaspoon of salt

1 tablespoon of olive oil

In a small bowl combine the yeast with 1/4 cup of warm water and honey.

In a large bowl combine the flour and salt. Add the yeast mixture, the remaining 3/4 cup of water and the olive oil. Combine with a fork. Turn the dough onto the counter and knead a few times until it is a smooth ball. Place the dough ball into a clean bowl and cover with a damp towel. Let rest for 2 hours.

Separate the dough into two balls. Work each dough ball by pulling the sides out and tuck it back under into a ball 4 to 5 times until the dough is smooth.

Cover the dough with a damp towel and let rest for 1 hour. (at this point you could also wrap the dough in plastic wrap and keep it in the fridge for up to 2 days).

I need to be honest here, and for the sake of hunger admit that the last time I made this I skipped the second reset period. It worked out just fine. If patience is a virtue you were blessed with great! Me? not so much.

Heat oven to 500 degrees. Using your fingers spread each piece of dough out on 2 greased cookie sheets. On an average cookie sheet I spread the dough almost to the edges – that way it gets nice and thin! Top with whatever you’d like. I think we used pizza sauce, green pepper, red onion, chorizo, mozzarella, parmesan and blue cheese on one, and then pizza sauce, tomatoes, red onions, basil, mozzarella, parmesan and goats cheese on the other. Really, it’s a choose your own adventure. Whatever works for you!

Bake for 10-12 minutes, until crust is crispy and the cheese is nice and bubbly and starting to brown.

This is equally as amazing at 7 a.m. the next morning.

It also tastes amazing with lots of wine (no, not in the morning as well, don’t worry, we haven’t headed in that direction yet over here).

4 Responses to “Homemade Thin Crust Pizza Dough”

  1. Aron June 28, 2012 at 6:55 pm #

    Where is the olive oil used in this recipe?

    • akitchenincabbagetown June 29, 2012 at 3:13 pm #

      So sorry! It is at the beginning when you add the water to the flour. I have updated it now!

      Thanks for the heads up!


  2. Aishatu November 21, 2012 at 10:58 am #

    Nice pizza, will give it a try.

  3. Ashleigh May 11, 2013 at 4:48 pm #

    Katie, your instructions are hilarious (i.e. re: wine consumption). Making this now (again). xx

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