If you’ve been searching for a foolproof thin crust pizza dough recipe, this one delivers everything you love about homemade pizza with crisp edges, a soft, chewy center, and a flavor that rivals your favorite pizzeria. It’s inspired by Neapolitan pizza dough but designed for the home oven, using simple ingredients and no special equipment. The result is a light, airy crust that bakes golden and crispy in minutes.
When Ian worked as the primary pizza dough maker in a busy kitchen, he would shape and stretch hundreds of dough balls every day, each one perfectly smooth and elastic. Those long shifts taught him how small details like water temperature, rest time, and gentle handling make all the difference in great pizza. This thin crust pizza dough recipe is our scaled-back home version of that process. It doesn’t require any specialty equipment. All you need is a bowl, your hands, and a little patience for a long, easy rise that builds incredible flavor.
Looking for the perfect topping ideas? Try our Pear Pizza, Anchovy Pizza, or Margherita Pizza recipes for inspiration and a variety of flavors that pair beautifully with this thin crust pizza dough.
Why You’ll Love This Thin Crust Pizza Dough Recipe
- Inspired by Neapolitan Pizza Dough – This recipe captures the flavor and texture of classic Neapolitan-style pizza, with a perfectly airy, chewy center and crisp edges.
- Quick Prep – You’ll spend just a few minutes mixing and kneading, then let the long, gentle rise do the work. It’s simple and hands-off, so you can focus on your favorite toppings.
- Easily Scalable – Make a double recipe for parties, meal prep, or freezer storage. Extra dough keeps beautifully and gives you homemade pizza ready whenever the craving hits.
- No Specialty Equipment Needed – All you need is a bowl, your hands, and a little patience. No fancy mixers, pizza stone, or ovens required to make pizza that tastes restaurant-quality.
Ingredients (and Easy Swaps)
This thin crust pizza dough recipe is great because it doesn’t include a long ingredient list, just simple staples that you probably already have on hand in your pantry.
- Room temperature water – lukewarm water helps activate the yeast for a perfect rise.
- Sugar (optional) – gives the yeast a little boost if you like.
- Quick-rise yeast – also called instant yeast. Alternatively, you can also use active dry yeast; just allow a few extra minutes for activation.
- Flour – use white all-purpose flour for a classic texture or 00 flour for an authentic, silky Neapolitan-style crust. For a nuttier, heartier flavor, you can substitute half the flour with whole wheat or bread flour.
- Fine sea salt – enhances flavor and strengthens the dough structure.
- Olive Oil – just enough to oil the inside of a bowl.
- Corn meal (optional) – perfect for dusting your baking surface to prevent sticking and add a lightly crunchy texture to the crust.
How to Make Thin Crust Pizza Dough
Activate Yeast: In a large bowl, dissolve the sugar and yeast in the room temperature water. Stir to combine and let sit for about 5 minutes, or until the yeast begins to foam.
Knead: Add the flour and salt. Knead by hand for 8–10 minutes or on low speed in a mixer for about 5 minutes until the dough is smooth, elastic, and slightly tacky.
First Rise: Lightly oil the bowl and cover with plastic wrap or a damp towel. Let the dough rise at room temperature for about 5 hours, or until roughly doubled in size and airy.
Divide Dough: Turn the dough onto a floured surface and divide it into two equal portions. Shape each into a smooth, tight ball. Place on a floured tray, cover, and let rest at room temperature for 2 hours.
Shape Dough: Gently stretch each dough ball into a 14-inch round, keeping the rim airy for a classic pizzeria-style crust. If you prefer a thinner, more even crust, roll the dough lightly with a rolling pin, dusting with flour to prevent sticking. Add your favorite toppings.
Bake: Preheat your oven to its maximum temperature (500–550°F). Bake the pizza for 7–10 minutes, until the crust is golden and the cheese is melted and bubbly. Allow to cool for 2-3 minutes then slice and serve immediately.
Expert Tips and FAQ for Making The Best Thin Crust Pizza Dough
Why isn’t my dough doubling in size during the first rise?
A slow rise is key for flavor and texture, but if your dough isn’t rising, it may be too cold or the yeast is old. Make sure your kitchen is around 72–75°F and use warm water instead of cold water when activating the yeast. Also ensure your yeast is fresh. Patience is important; some doughs can take a little longer than 5 hours depending on temperature.
How can I freeze extra dough for later?
Freezing this thin crust pizza dough recipe is easy if you follow these simple instructions. After the first rise, divide the dough into balls, wrap each tightly in plastic wrap, and place them in a freezer-safe bag. Dough can be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it come to room temperature before shaping and baking.
What is the best way to stretch the dough into a circular shape?
Start by gently pressing the dough from the center outward with your fingertips, leaving a slightly thicker edge for the crust. You can lift the dough and let gravity help stretch it, or use a rolling pin for a thinner, more uniform crust. Avoid overworking it; the dough should stay light and airy.
Homemade Thin Crust Pizza Dough Recipe
Ingredients
- 1 ¾ cups room temperature water
- ½ tsp sugar
- ½ tsp quick-rise yeast
- 3 ¾ cups all-purpose flour
- 2 tsp fine sea salt
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the room temperature water. Stir and cover, letting the mixture sit for 5 minutes, or until the yeast begins to foam.
- Knead: Add the flour and salt, then knead by hand for 8–10 minutes (or on low speed in a mixer for 5 minutes) until the dough is smooth, elastic, and slightly tacky.
- First Rise (5 hours): Lightly oil the bowl, cover with plastic wrap or a damp towel, and let the dough rise at room temperature for about 5 hours, or until roughly doubled in size and airy. Tip: choose a warm spot in your home of kitchen, somewhere around 72–75°F works best.
- Divide Dough and Rise (2 hours): Turn the dough out onto a floured surface. Divide it into two equal portions, about 250–270 g each, and shape each into a smooth, tight ball. Place on a floured tray, cover, and let rest at room temperature for 2 hours.
- Preheat the Oven (optional): If using a pizza stone, place it on the center rack and preheat your oven to its maximum temperature (500–550°F) for at least 45–60 minutes before baking.
- Shape Dough: Gently stretch each dough ball into a 14-inch round, keeping the rim airy for a classic pizzeria-style crust. If you prefer a thinner, more even crust, you can roll out the dough with a rolling pin instead, just dust lightly with flour to prevent sticking.
- Add Toppings: Add desired toppings to the pizza.
- Bake: Bake in preheated oven for 7–10 minutes, or longer if you’ve added heavy toppings, until the crust is golden brown and the cheese is melted and bubbly. Slice and serve immediately.
