Easy Thin Crust Pizza Dough

Our easy thin crust pizza dough recipe is made with only 6 ingredients. This homemade pizza dough tastes like at the Italian restaurant!

Attention, pizza lovers! This recipe is just for you.

Although I love to bake a lot, homemade pizza dough has been a rarity in our house in the past. If I had known sooner, how easy and delicious homemade Italian pizza dough is! The main reason to test an alternative to store-bought dough: my husband bought a pizza stone 😉 .

Taste and Occasion

So today you get our very favorite thin crust pizza dough recipe. Alright, there's no big secret behind it. You need flour, olive oil, yeast and salt - more you don't need more to get a great result.

I promise: Once you've made this easy thin crust pizza dough, you won't be calling a delivery service anytime soon 😉 .

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Ingredients

I recommend using fresh yeast for this recipe. Moreover, you should give the dough enough time to rise. The pizza baking itself then goes all the faster.

With the pizza stone, it takes only about 5 to 6 minutes. But the oven temperature is also around 570°F/300°C. If you wonder what a pizza stone is suitable for: Pizza from such a stone tastes better than pizza from the baking sheet with convenience dough.

But don't worry: If you don't have a pizza stone at home, you can, of course, bake the pizza on a regular baking sheet at a slightly lower temperature. But then it takes a little longer.

How to make the Easy Thin Crust Pizza Dough

Let's get started!

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First of all, prepare the pizza dough: Crumble the yeast a little and add it to the lukewarm water with sugar. Then, mix with a spoon until sugar and yeast have dissolved. Let the yeast water stand for a few minutes.

Put the flour, salt and oil in the mixing bowl (preferably of a food processor). Add the yeast water and knead all the ingredients with the kneading hook for 15 minutes. If you have a lot of muscles, you can, of course, knead the pizza dough by hand 😉. After kneading, cover the dough in the bowl with a kitchen towel and let it rise in a warm place for at least an hour. Even longer is even better.

Continue forming four balls from the dough, place them on a board or baking sheet and let the balls rise again, covered, in a warm place for 30 minutes.

Put some flour on your hands. Shape the dough balls one by one by "flattening" them and turning them over and over. It's easier to roll out the dough with a rolling pin. To get the best result, the dough circles should be a little thicker at the edge.

Now it's time for topping! Spread tomato sauce on the pizza first, leaving a border. Sprinkle with grated cheese or mozzarella and top with the ingredients of your choice. Bake the pizza, preferably on a heated pizza stone, in an oven at 450°F/230°C to 570°F/300°C until the pizza looks nicely browned and the cheese is slightly bubbling.

Have fun topping, baking and enjoying!

Top Tip

Top the pizza quickly after rolling it out, so it doesn't stick to the countertop. Our tip: Rather less than too much topping!

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Easy Thin Crust Pizza Dough

Our favorite (and really easy) basic recipe for pizza dough with fresh yeast. The pizza is especially delicious if you bake it on a pizza stone instead of a baking sheet.

Prep Time20 mins

Baking Time5 mins

Waiting Time2 hrs

Servings: 4 pizzas

Calories: 514kcal

Equipment

• pizza stone or baking sheet

Ingredients

1x2x3x

• 300 mililters (1 ⅓ cups) water, lukewarm
• 15 grams (3 teaspoon) fresh yeast
• 1 teaspoon sugar
• 350 grams (2 ¾ cups) wheat flour , type 405
• 120 grams (1 cup) double wheat flour
• 2 ½ tablespoons olive oil
• 1 ½ teaspoon salt
• Pizza toppings as desired, e.g. grated cheese, mozzarella, mushrooms, ham

Instructions

For the pizza dough

• Crumble the yeast a little for the pizza dough and add it to lukewarm water with sugar. Mix with a spoon until sugar and yeast have dissolved. Let the yeast water stand for a few minutes.
• Put flour, salt and oil in the mixing bowl (preferably of a food processor). Add the yeast water and knead all the ingredients with the kneading hook for 15 minutes. Alternatively, you can of course knead the pizza dough by hand - but you need a lot of muscles.
• Cover the pizza dough in the bowl with a kitchen towel and let it rise in a warm place for at least an hour. Even longer is even better.
• Form four balls from the dough, place them on a board or baking sheet and let the balls rise again, covered, in a warm place for 30 minutes.
• Put some flour in your hands. Shape the dough balls one by one with your hands by "flattening" them and turning them over and over. It is easier to roll out the dough with a rolling pin. The dough circles should be a little thicker at the edge.

To finish

• Spread tomato sauce on the pizza first, leaving a border. Sprinkle with grated cheese or mozzarella and top with remaining ingredients. Bake pizza, preferably on a heated pizza stone, in an oven at 450°F/230°C to 570°F/300°C until your pizza is nicely browned and cheese is slightly bubbling.

Notes

• It is best to use only fresh yeast for the pizza dough, not dry yeast.
• Top the pizza quickly after rolling it out.
• If you don't have a pizza stone, you can, of course, bake the pizzas on a normal baking sheet at a slightly lower temperature. Then your pizzas will take a little longer.

Variations

Don't you have enough time to let the dough rest? Then this 10 Minutes Pizza Dough without Yeast is just right for you. Or how about the Low Carb Pizza With Crispy Crust? There is enough choice for all pizza lovers!

Nutrition