I’m an equal opportunity pizza lover. I love fancy hand tossed pizza as much as I love a $3 frozen pizza. I love thick pizza crust, thin and crispy pizza crust, and everything in between. And I love trying to make them all at home. This super fast, 30-minute thin and crispy pizza crust has quickly become one of my favorites because it’s just so fast and easy. No rise time means I get my pizza fix FAST.
My love for thin crust has grown over the past few years and I’ve been on the hunt for a good thin and crispy pizza crust recipe. I’ve tried a few with less than stellar results, but when thekitchn.com claimed that their recipe was the result of “years of very meticulous testing,” I couldn’t help but trust their word. I tried their recipe with two small variations, the use of more yeast (one standard 0.25 oz. packet) and a little sugar to help super charge the yeast. I was very happy with the results!
This crust is crispy, but not dense (thank you, yeast), and has just enough “give” to keep you from thinking you’re eating off of a saltine cracker.
Can I Make the Pizza Dough Ahead of Time?
Yes, you can make this dough ahead of time and keep it in the refrigerator up to two days, or freeze it for about three months. To thaw the frozen dough, place it in the refrigerator the day before, or place it on the counter top for about an hour to thaw at room temperature.
What Kind of Pizza Pan is Best?
The more heat that hits this thin and crispy pizza crust, the crispier it will be, so try to use a pizza pan that is perforated, or a preheated pizza stone.
My pizza is topped with fresh mozzarella, a few vegetables from the salad bar, and leftover pepperoni from my Three Pepper Pasta with Crispy Pepperoni. It’s important not to choose toppings that are very wet when working with a thin crust.
Thin and Crispy Pizza Crust
- 3/4 cup warm water ($0.00)
- 1/2 tsp sugar ($0.01)
- 2 tsp active dry or instant yeast (or one 0.25oz. packet) ($0.19)
- 2 cups all-purpose flour (plus more for dusting) ($0.34)
- 1 tsp salt ($0.05)
- Adjust the oven rack to its highest position. Preheat the oven to 500 degrees, or its highest setting.
- Dissolve the sugar and yeast into the warm water and let it sit until foamy (about 5 minutes).
- While the yeast is soaking, combine 1 cup of the flour and the salt in a separate large bowl. Stir until the salt is evenly mixed into the flour.
- Pour the yeast water into the bowl of flour, then stir with a wooden spoon until fairly smooth. Stir in an additional 1/2 cup flour. Turn the dough out onto a floured surface and knead for 5 minutes, slowly adding up to 1/2 cup more flour as you go. Be sure to add the flour slowly as you knead to prevent it from becoming too dry and stiff.
- Let the dough rest for 5 minutes. Divide it into two equal portions and form each piece into a ball. If you do not wish to make two pizzas immediately, the second ball of dough can be wrapped in plastic and stored in the refrigerator for up to two days, or frozen for up to 3 months.
- Press the dough down into a flattened circular disk, then use a rolling pin to roll it out into a thin circle, about 12 inches in diameter and 1/8 inch thick.
- Prepare a pizza pan with either non-stick spray or a combination of spray and cornmeal, then carefully place the dough onto the pan. Spread a thin layer of your favorite sauce over the surface, then bake in the preheated oven for 5 minutes, or just until the edges develop a hint of color.
- Remove the crust from the oven, add the rest of your toppings, then bake for an additional 7-10 minutes, or until the cheese is bubbly and the crust is a medium golden brown.
See how we calculate recipe costs here.
How to Make Thin and Crispy Pizza Crust – Step by Step Photos
Begin by preheating your oven to 500 degrees, or as close to 500 as you can get it. It may take a while to get up that high, so start preheating as soon as possible. Also, move your oven rack to the highest position because that’s where the air will be hottest. Hotter is better when it comes to pizza.
Next, dissolve 1/2 tsp sugar and 2 tsp (or one 0.25oz. packet) of yeast into 3/4 cup warm water. Let that sit until it forms a thick layer of foam like the photo above (that should take about 5 minutes).
While you’re waiting on the yeast, combine 1 cup all-purpose flour and 1 tsp salt in a large bowl. Make sure to stir them until the salt is evenly distributed throughout (or as best you can tell).
Pour the foamy yeast water into the bowl of flour and stir until fairly smooth.
Stir in an additional 1/2 cup flour, then turn the shaggy dough out onto a floured surface and knead for about 5 minutes. Slowly add up to 1/2 cup more flour as you knead. Add the flour slowly so that the dough does not become dry and stiff. It should remain soft and supple.
Let the dough rest for at least five minutes. This helps the gluten relax a bit, which will make it easier to roll out.
Divide the dough into two pieces and form each into a smooth ball. If you’re not going to make two pizzas at this time, wrap one in plastic and store it in the fridge for a couple of days or in the freezer for up to a few months.
Flatten the ball of dough into a circular disc with your hands. People always ask me how I get my pizzas so round and the answer is (in addition to having YEARS of pizza making experience) this first “pat down” step. This is where the shape begins. If it’s not a circle before you start rolling, good luck making it into one later! :P
Use a rolling pin to roll the dough out into a 12 inch circle, about 1/8 inch thick. Using a rolling pin is very important to making the crust thin and crispy. It flattens out the tiny air pockets and kind of compresses everything down. If you simply stretch it with your hands (like hand tossed crust), it remains more pliable and will become more fluffy when baked.
Prepare whatever pizza pan you prefer to use. I highly suggest using a perforated pan if you don’t have a pizza stone because it allows air to get up under the crust to make it crispy. I like to use a thin layer of non-stick spray and then a generous sprinkle of cornmeal, but that’s just my preference.
Carefully transfer the dough to the pizza pan. Folding it in half before picking it up will help it maintain its shape without further stretching. Then once it’s on the pan, you simply unfold the dough. Spread a thin layer of your favorite sauce over the crust.
Bake the crust in the fully preheated oven for five minutes. This helps dry it out and prepares it for it’s final crispy form. If you top it with everything first, it probably won’t get enough heat and air exposure to fully crisp, so partially bake the crust and sauce first.
After baking for five minutes, add the rest of your toppings. Remember not to use anything too wet or heavy (like fresh tomatoes) because you don’t want lakes to form on the pizza.
Pop the pizza back into the oven for 7-10 minutes more, or until the crust is nicely browned and the cheese is bubbly. When cooking at such a high temperature, the time will vary quite a bit from oven to oven, so just keep an eye on it and use those visual cues to tell you when it’s done.
The edges have a nice crispy texture and the interior has a nice crunch on the bottom. Thin and crispy pizza crust heaven!
Super thin, but strong enough to hold up to toppings!
Incredibly yummy and easy. Will be my new go to recipe!
Thin and crispy just like the name says! Quick and easy who could ask for more. Never thought about cooking it at the top of the oven, which makes so much sense. I did not divide the dough but made one extra larger pizza on a preheated stone and it turned out delicious. My new go to pizza dough recipe for sure!
Sooooooo good. Literally tastes like NY style pizza with the fold-n-eat and everything. Will be our go to crust from now on!! Delicious chewy, yet crisp thin crust. Fresh mozzarella is key.
Sooooooo good. Literally tastes like NY style pizza with the fold-n-eat and everything. Will be our go to crust from now on!! Delicious chewy, yet crisp thing crust. Fresh mozzarella is key.
Search no more….this is the BEST!
We bought on OONI pizza oven last year and have many dough recipes that were thin….but not crispy. This one is both. We tried baking it a bit before before adding the sauce and toppings and we also tried it adding everything on the uncooked dough. Both turned out wonderfully crisp and delicious! Thank you soooooo much!
I have literally made the crust 4 times now. I’m a huge pizza lover + daily commuter + grad student spouse. So basically my time is short and my budget tight. This often leads to me spending around 30 dollars a week for pizza on days when I’m tired. Well not anymore! For the past few weekends I have made this crust. We eat one and freeze the other. It is so much cheaper, way more fresh, and faster than pizza delivery! Thanks Beth! This will be a family norm from now on.
I love this pizza dough! Have tried so many thin and crispy recipes, but this is the best I’ve tried!
On the Nutrition breakdown….. does one serving mean one pizza….471 cals?
It means just the crust for one pizza is 471 cals. The recipe makes two pizza crusts. I hope that clears it up! :)
Very easy & good! Thank you so very much for the recipe! Awesome.
Was looking for a less ‘bready ’ pizza dough and this recipe didn’t fail! It’s just thin enough and has a great crisp. Next time I’ll add some garlic or Parmesan to spice it up.
This looks amazing…I would use white wheat flour…or part whole wheat, and a Tablespoon of ground flax…also could add flavoring to dough…garlic powder, oregano and leave out the salt if you are watching your salt intake…add a few red pepper flakes…This would make great dough for just flat breeds..or roll into square and cut into strips and bake…So many possibilities when you have a great recipe…will also try with non gluten flour…like Red Mill one for one…for those that are gluten free…also if you do not flavor the dough…just a suggestion..you could sprinkle italian seasoning on top..or a few red pepper flakes…I love mushrooms..but they have lots of water…so i cut and microwave and then blot the water out with a paper towel…or you can sauté …sprinkle with a little salt to draw out the moisture and sauté until the moisture is cooked down…do not like canned mushrooms…no flavor…i want to try making a cheese pizza with sauce and cheese…and freeze…and then I can pull it out and put toppings on it…roast the topping..pepprs onions and jalapenios in oven for 5 min and add…So many possibilities…I like margarita pizza…usually us a cheese pizza and then cut up a few roma tomatoes and let them drain a bit on paper towels put on top of cheese…and bake…then just a few minutes before done…and a sprinkle of grated mozerella and a sprinkle of fresh basil from my garden…this is a great appetizer or a meal…So Many Possibilities….yum..Enjoy…Love this site…one of the best!! And budget friendly…make your own healthy food and less processed!!!
This is the best recipe if you like thin crusts. Works with white whole wheat flour, too.