This easy Thin Crust Pizza Dough Recipe is gonna knock your socks off! I call it my “faux brick oven pizza recipe”, as it yields a super thin crust that’s crisp and chewy and delicious – and it’s made in the kitchen oven!
With all the great brick oven pizza restaurants cranking out amazing pies, I’ve longed for a homemade thin crust pizza that would give me that same experience…but from my own very regular kitchen oven.
But then we ate some amazing brick oven pizzas in our friends’ backyard last fall. Shortly thereafter, I came upon a piece of mind-blowing homemade pizza-making equipment made for the kitchen oven. I experimented. And then experimented some more.
New York Style Pizza
I do hope you’ll find as much enjoyment in this homemade pizza as our family does. It’s quickly become a Family Pizza Night tradition!
“This recipe is amazing!I try it and followed the directions.The pizza was delicious. I will no longer have to spend so much money on a good tasting thin crust pizza. The dough had a nice texture, it was chewy and crunchy all at the same time. This is going to be a forever in my house” Pamela
I remember making homemade pizzas as a kid. We’d pull out a box of Chef Boyardee Pizza Maker from the lazy susan and then happily proceed to create a pizza masterpiece.
Crispy Thin Crust Barbecue Chicken Pizza
Inside the box was the crust mix, a little can of pizza sauce, and a small packet of grated Parmesan. All we needed was some shredded mozzarella and toppings. Talk about an easy way to make your own pizza!
While I have awesome memories of this kind of homemade pizza making with my parents and sisters, I set my sights a bit higher with this recipe I’m sharing with you now. Although it does take more time than boxed Chef Boyardee, I promise that this is an easy way to achieve an epic thin crust pizza dough at home.
My “faux brick oven pizza” recipe makes me giddy. And that’s not an exaggeration. Just ask our kids. Every time I pull a hot pizza from the oven, Hatti and Tessa are laughing at me (or laughing “with me”?!). I simply canNOT contain my excitement!
Thin Crust Supreme Pizza
Two pieces of essential equipment make this fantastic recipe’s results possible. They are key in making pizza crust magic in a regular ol’ oven!
First, you’ll want to grab a pizza peel. This tool features a large flat surface with a handle – see the peel in the photo above, on the left.
A pizza peel is the perfect tool for transferring the pizza to and from the hot oven. I prefer a wood peel in the kitchen – but I also know that many restaurants and home cooks use metal peels, especially when cooking in a brick oven.
Homemade Thin Crust Pizza {the Best Ever!}
If you want to make larger pizzas, you’ll want to look for a larger pizza peel, so the pizza fits on it. My recipe specifies rolling the dough for each pizza into a 14″ diameter circle.
I was completely unaware that baking steels even existed until I ventured down this homemade pizza crust journey. After seeing one mentioned in a recipe, I took a chance and ordered one.
And, hey. I get it. If you feel resistant to buying yet one more piece of kitchen equipment, be assured that I felt the very same way!
Sheet Pan Pizza {homemade Dough Recipe Included}
But I was also desperate to conquer a thin and crispy/chewy crust in our kitchen oven. So I added this baking steel to my online cart, said a little prayer, and clicked “place order”.
I’m so happy it all worked out. I love my baking steel! The steel has more mass, so it retains more heat than a stone and gives a lighter airier crust.Plus, baking steels won’t crack like baking stones can!
Here’s the baking steel that we use (shown in the photo above, on the right). It’s 15″ x 15″ x 1/4″ of carbon steel. It is HEAVY at 16 pounds. And it’s AWESOME. Also – a bonus for me is that this steel is made in my home state of South Dakota. :)
No Yeast Greek Yogurt Pizza Dough
I’m sharing my step-by-step technique for the best thin crust pizza I know! Please read through each step, as you’ll find all my best tips located within those individual steps. From specific ingredients, to equipment and techniques, I’ve got you covered!
Be careful to not get the water too hot. Experts say the ideal temperature should be 110° F. I once read that you should try to mimic the temperature of a warm bottle that you would feed a baby, and that’s the guide I use.
Add sugar to the warm water, then sprinkle the yeast evenly over the top of the water. Let stand for 15 minutes, or until the yeast is frothy (as shown in the photo above).
Thin Crust Bbq Chicken Pizza
Create the dough: While yeast is activating, add flour and salt to the bowl of a stand mixer fitted with a dough hook. Stir on low speed for a few seconds, just to combine.
Then add activated yeast mixture and olive oil to the flour mixture. Combine on low speed for about 30 seconds, just to combine the wet and dry ingredients. Then increase speed to medium and let the dough hook knead the dough for 2 minutes, or until nothing is left in the bottom of the bowl.
Grab the dough out of the bowl and form it into a ball. Notice how soft and silky the dough feels. That’s because of the “00” pizza flour.
Chicago Thin Crust Pizza
Create two balls of dough: Divide dough into two equal portions. Roll each one into a ball on a clean countertop using the palm and heel of your hand, adding a little flour to the countertop if needed.
Then drizzle a little olive oil into the bottom of a low wide bowl. Add dough balls and roll them around in the olive oil to coat completely.
Let dough rise: Spray a piece of plastic wrap lightly with non-stick spray and cover bowl of dough balls, sprayed side down. And then let the dough rise at room temperature for at least 2 hours, or until doubled in size – like the photo above.
Garden Vegetable Thin Crust Pizza Recipe: How To Make Garden Vegetable Thin Crust Pizza Recipe
Prep the oven: Once the dough has doubled in size, place the baking steel in the upper portion of the oven. In our gas oven, I adjust a rack to the position second from the top. This measures about 4″ from the top of the rack to the broiler unit at the top of the oven.
Preheat the oven and baking steel to 500° F. Once that temperature has been reached, let the baking steel heat for an additional 30 minutes. You want it good and hot, thoroughly heated, for the best crust results.
Flatten the dough: While the oven is heating up, start preparing the first pizza crust. Pat it down into a thick dough round, about 5″ in diameter.
Low Carb Thin Crust Pizza
Roll the dough: Lightly dust a clean countertop. And then, with a lightly dusted rolling pin, roll dough round into a 12″ diameter circle. Flip the dough over once or twice, in between rolling, adding a bit more flour to the countertop and rolling pin if the dough starts to stick.
The dough may want to spring back a bit as you roll it larger. This is normal. Once the dough reaches 12″ in diameter, let the dough rest and relax for 5 minutes.
Roll the dough a bit more: After the dough has had a few minutes to rest, it will roll out easier into an even thinner circle of dough. Here comes that thin crust I promised you!
Thin Crust Veg Pizza Recipe
Continue to roll the dough until you have a 14″ diameter circle, adding flour to the countertop and rolling pin if needed. The dough should be very thin, as shown in the photo above.
Try to not use excessive additional flour when rolling out the dough. But also know that a certain amount of flour is desirable, in that it will enable you to easily lift the dough from the countertop to the pizza peel. Just remember that practice makes perfect. With every pizza crust that you make, you’ll get the feel for the dough, and it will be easier each time!
Prep pizza peel: Spread a thin layer of cornmeal evenly over the top of the pizza peel. Be sure to spread cornmeal all the way to the edge, as this will help the pizza slide off the peel more easily, onto the hot baking steel. I use nearly a tablespoon of cornmeal to cover a pizza peel this size.
Thin Crust Pizza
In the recipe card, I share the quantities of toppings we use for a basic pepperoni pizza, the pie we tend to make the most often around here.
Brush with olive oil: Start by brushing a very thin coating of olive oil over the entire crust. This adds another layer of flavor, plus gives a little crispier crust and color to the finished pie.
Spread on pizza sauce: I like to use a thicker style of pizza sauce that has lots of deep, rich tomato flavor. Take care to not overdo the sauce, as that
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