How to Make Thin Crust Pizza Dough

I love to end the week with a home­made piz­za; there is just some­thing tru­ly sat­is­fy­ing in mak­ing your own dough.  I also like to exper­i­ment with dif­fer­ent top­pings.

This recipe is from one of my favorite cook­ing mag­a­zines, Cooks Illus­trat­ed. These guys test their recipes to per­fec­tion.  This piz­za dough is thin, crispy and tastes deli­cious. One caveat, you need to have a food proces­sor to make this dough.

Pizza with Brussel Sprouts

Brus­sel Sprouts & Pancetta Piz­za

Makes 2 piz­zas


3 cups bread flour

2 tsp sug­ar

12 tsp instant or rapid-rise yeast

13 cups ice water

1 Tbsp canola oil

12 tsp salt


1. Com­bine flour, sug­ar and yeast in a food proces­sor and mix for a few sec­onds.  Grad­u­al­ly pour water through the feed tube until dough has no dry flour remain­ing. Let stand for about 10 min.

2.  Then add oil and salt, and process for about 1 min or until dough forms a smooth, sticky ball.

3. Light­ly oil the coun­ter­top and place dough onto oiled sur­face.  Knead for about a minute.

4.  Shape dough into a ball and place into a light­ly oiled bowl.  Cov­er with plas­tic wrap and refrig­er­ate for at least 24 hr.  You can use it for up to 3 days.

5.  When you’re ready to make the piz­za, place oven rack 4–5 inch­es below broil­er. Turn oven to the high­est set­ting or about 500 degrees and pre­heat for about 1 hr.

6.  Take the dough out of the refrig­er­a­tor at the same time you turn on the oven, divide the dough in half, and shape each piece into a ball. Light­ly oil coun­ter­top or use a bak­ing sheet and place dough on top.  Let stand for 1 hour.

7. Gen­er­ous­ly flour your work sur­face and flat­ten one ball of dough with your fin­gers.  Care­ful­ly stretch into a 12 inch round. *Leave a half inch slight­ly thick­er.  Place on piz­za peel and add your favorite top­pings.  Bake for about 10–12 min­utes.  Repeat with sec­ond piz­za dough.


*Here is a great tip from America’s Test Kitchen on how to spread out piz­za dough, using grav­i­ty! For 60 sec video click HERE



  • RSS
  • Twitter
  • Facebook
  • LinkedIn
  • YouTube