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Crispy Thin-Crust Pizza Dough

This pizza dough is incredibly easy and comes together without any specialized equipment. It's delicious, perfect for those who love thin-crust pizza, and endlessly customizable.
Prep Time 10 mins
Cook Time 20 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs
Servings 4 medium pizzas


  • 1 ¾ cups lukewarm water
  • 4 ½ cups pizza flour (double zero flour)
  • 2 tsp sea salt
  • 2 tbsp extra virgin olive oil plus extra for brushing
  • 1 packet (2 ¼ tsp) instant dry yeast
  • Whole wheat flour or cornmeal for sprinkling


  • Add the water to a large mixing bowl and sprinkle the yeast over it. Let sit for a few minutes until dissolved.
  • Add the rest of the ingredients and use a wooden spoon to combine it until no streaks of flour remain and a shaggy dough forms.
  • Dust a work surface with flour and knead the dough for about 4 minutes until very smooth. Weigh the dough, divide this total by 4, and divide the dough into 4 equal balls.
  • Wrap the dough pieces individually in damp kitchen towels or plastic wrap, place somewhere warm, and let rise for 1.5-2 hours until doubled in size. The longer the dough rises, the easier it will be to stretch and shape.
  • Preheat the oven to 475º F. Coat two baking sheets with a light layer of olive oil, then sprinkle whole wheat flour or cornmeal on top. This helps achieve the delicious crispy pizza crust you're looking for.
  • On a lightly floured surface, use a rolling pin to roll out each piece of dough into a rough oval. Use your hands to stretch and shape each one to the size of your baking sheet, aiming for a very thin crust through which light can shine.
  • Place one pizza crust on each baking sheet, then fold the outer centimeter up and over toward the middle of the pizza to create a border. Brush the top with olive oil to prevent a soggy bottom during baking.
  • Add your favorite toppings and bake for about 20-25, turning once halfway through, until the edges are lightly golden and feel hollow when tapped. Remove the cooked pizzas, sprinkle the baking sheets again with olive oil and flour/cornmeal, and bake the other two pizzas.
  • Cut and serve hot.