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

1/2 tsp instant or rapid-rise yeast

1 1/3 cups ice water

1 Tbsp canola oil

1 1/2 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



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