Perfect Thin Crust Pizza Dough made with a blend of white whole wheat and all-purpose flour. Crispy on the outside, chewy inside — ideal for homemade pizzas and build-your-own pizza nights.
This dough makes three medium thin crust pizzas, or it can be stretched into two large regular-crust pizzas. It’s a versatile thin crust pizza dough recipe that works well for family dinners, parties, or a simple weeknight meal.
Make it for a fun build-your-own pizza night and let everyone choose their favorite toppings. Kids especially enjoy making mini pizzas with this dough.
Toppings for Thin Crust Pizza
This crust pairs beautifully with a thick, no-cook pizza sauce and holds toppings without getting soggy when you layer toppings lightly. For a crisp thin crust pizza, spread toppings in thin layers and avoid overloading.
Popular toppings to try:
- Meatballs: Crumble baked meatballs into small pieces for a sausage-like topping.
- Diced vegetables: Onion, bell pepper, olives, and jalapeños add flavor and crunch.
- Leftover meats or chicken: Use shredded or diced leftovers to make buffalo chicken, taco-style, or beef pizzas.
- Cheese: Freshly shredded mozzarella and parmesan blend well — try about ¾ mozzarella to ¼ parmesan for a creamy, flavorful result.
Vegan Option
The dough itself is vegan, and the thick pizza sauce is vegan as well. For a vegan pizza, use a plant-based shredded cheese and top with tofu crumbles, bell peppers, onions, mushrooms, or other favorite vegetables. This thin crust dough creates a crisp base for satisfying vegan pizzas.
No Stand Mixer?
You can make this thin crust pizza dough by hand. Combine the flours and the activated yeast mixture in a large bowl, mix until just combined, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Hand-kneading produces excellent texture and is worth trying if you don’t own a stand mixer.
Tips & Techniques
Follow these simple tips to get a consistently crisp, chewy thin crust pizza:
- Keep the dough slightly tacky after mixing; dust your hands with flour to handle it and make shaping easier.
- To form a smooth dough ball, fold one side toward the center, press down, and repeat around the dough. Pinch the seam, flip, and roll the ball against the counter with the palm of your hand.
- Allow the dough to rest after dividing into pieces — 10–15 minutes of relaxation makes the dough easier to stretch.
Baking Tips for Thin Crust Pizza
- Preheat your oven for 15–30 minutes so it reaches a high, steady temperature for even cooking and a crisp crust.
- Sprinkle cornmeal on the baking sheet to prevent sticking and add texture to the crust.
- Lightly dock (poke) the dough with a fork before adding toppings to prevent large bubbles from forming while baking.
- Using a vented pizza pan or pizza crisper allows heat to circulate and promotes a crisper bottom crust.
Pizza Sizes and Baking Times
This recipe is flexible for many pizza sizes. Typical yields and bake times:
- 3 medium thin crust pizzas — bake 13–15 minutes.
- 2 large regular crust pizzas — bake 20–23 minutes.
- 9 mini pizzas (great for build-your-own pizza nights) — bake 8–10 minutes.
Types of Flour
A blend of white whole wheat flour and all-purpose flour gives good flavor and a slightly healthier profile. If you prefer, you can use only all-purpose flour — if so, increase the flour amount by 1/4 cup to achieve the same dough consistency. White whole wheat adds a mild, nutty taste that works well in a thin crust pizza.
Enjoy your homemade thin crust pizza! Try different topping combinations and adjust baking times slightly depending on your oven and pan. Sharing photos or feedback after you try this recipe is always encouraged.
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Thin Crust Pizza Dough {Easy Homemade Pizza Crust}
Equipment
- Stand mixer (optional; can knead by hand)
- Pizza crisper pan or vented baking sheet
- Pizza cutter
Ingredients
- 1 ⅓ cup warm water (100–110°F)
- 1 packet active dry yeast (2¼ teaspoons)
- 2 teaspoons sugar
- 1.5 tablespoons olive oil
- ¾ teaspoon salt
- 1 cup white whole wheat flour
- 2 ¼ cups all-purpose flour
Additional: about 1 tablespoon olive oil for oiling bowl and surface; extra all-purpose flour for dusting.
Instructions
- Pour warm water into a bowl with the sugar and yeast. Stir and let rest 10 minutes until foamy to activate the yeast.
- Combine the flours in the stand mixer bowl (or a large bowl if mixing by hand). Lightly aerate and level measured flour for accuracy.
- Add olive oil and salt to the activated yeast mixture, stir, then pour into the flour.
- Using the dough hook, mix on “Stir” for 1 minute, then increase to speed 2 for about 5 minutes. The dough should form a ball and release from the bowl. If it sticks excessively, add flour a tablespoon at a time.
- Turn the dough onto a lightly floured surface, knead into a smooth ball, and place into a lightly oiled bowl. Cover and let rise about 1 hour until doubled.
- Preheat oven to 425°F. Punch down the dough, form into a log and divide into desired pieces for pizza sizes.
- Form each piece into a ball, cover and rest 10–15 minutes to relax the gluten for easier stretching.
- Flatten and shape each ball into a pizza on an oiled surface. Place on a cornmeal-sprinkled baking sheet or vented pan, pinch the edge to form a crust, and lightly dock with a fork.
- Top with sauce and desired toppings. Bake according to size: minis 8–10 minutes, medium thin crust 13–15 minutes, large 20–23 minutes. Remove and let cool slightly before slicing.
Notes
Flour Options
White whole wheat adds a mild flavor and slightly healthier profile. To use only all-purpose flour, increase the total flour by 1/4 cup to achieve the same dough consistency.
Mixing Without a Stand Mixer
Combine ingredients and knead by hand on a lightly floured surface for 8–10 minutes until smooth. Hand kneading produces excellent texture.
Pizza Night Suggestions
For a build-your-own pizza night, divide the dough into 8–9 pieces for individual mini pizzas. Forming the dough into a log before cutting helps create equal portions.
