Best Pizza Recipe Thin Crust

Pizza is one of my favorite food. It’s the first thing I cooked when I got my oven. I love all kinds of pizza, thin crust, thick crust, Chicago deep dish or fusion style. Thin crust pizza with homemade dough was the first recipe I tried, because I think it’s the easiest one. I was wrong. I got stuck there since I tried so many times but not satisfied with the outcome. One of the problems is, my oven has a highest temperature of 220 degrees C (430F), which is much lower than it requests to make a nice Italian style hand-tossed thin crust pizza. The other problem is, it’s more convenient to make a batch of dough at one time and freeze it, but the pizza baked by using thawed dough was not as good as using fresh ones.

I has been trying to bake the dough by different methods to generate different results. I improved the crust by using a pizza stone and making a very very thin dough. That time, the crust turned out so great. I also found out a way to bake crispier crust by using frozen dough. Now I want to share all my experience about how to make delicious dough with you.

This recipe is really long and it looks difficult at a glance. But if you like thin crust pizza, this one is really worth the time. You could make a big batch of dough and freeze them, then take one out whenever you feel like making a pizza. The crust tastes crispy, full of nice smell from the dough and olive oil, and retains a nice chewiness. It is perfect with fresh vegetarian, savory, or any other toppings you could think of. Just remember, do not dump too much things on the dough to shape like a mountain. The crust itself tastes very flavorful, that 1 or 2 kinds vegetables/meat, a thin layer of sauce, with very small portion of cheese, plus drops of olive oil should do the work.

How To Make Pizza

(1) To chill flour quickly, place flour into a glass bowl or metal bowl, put in freezer for 30 minutes. For ice cold water, add cube ice into room temperature water till ice is melted.

(2) I used 220 degrees C (430F) to bake the pizza because it's my oven's maximum temperature. Use higher temperature if possible, to generate better pizza crust.

(3) Please remember, every oven is different and you need to adjust amount of toppings, baking time and temperature to find out the best combination in your own situation.

Thin Crust Pizza

(4) For questions as: crust size, dough storage, how to use frozen dough, how to bake if oven temperature is not high enough, and how to use pizza stone, please read footnotes.

(1) Crust Size By dividing the dough into 8 pieces, you could use each piece to make a 8 inches pizza, or a really thin 10 inches pizza. By dividing the dough into 6 pieces, you could make 10 inches pizza, or a really thin 12 inches pizza. (2) Dough Storage While I preserve the dough in the fridge, it could be stored for at least 4 days. Be noticed, the fermentation will slowly in progress during the storage, so the dough will be softer and easier to stretch. The dough will turn really soft after 2 days in the fridge that you could use very thin pizza easily with it. (3) About frozen dough Move the dough from freezer into fridge 1 or 2 days before making pizza. Place dough under room temperature for at least 2 hours, or longer, depends on room temperature. If the room is cold, turn on oven and place the dough on top of oven to warm the dough. The reaction of yeast might turns even much slower after freezing, so most of time you need longer time to rest the dough than using fresh ones. Touch the dough to feel the temperature. If it still feels chilled, not in room temperature, then the dough need to be rested longer time. (4) Baking temperature The original recipe require to heat oven up to 430 degrees C (800C), but most home oven cannot go that high. My oven can only go up to 220C (430F), so the pizza requires at least 15 minutes to bake. The pizza crust turns out better by using pizza stone. Try the highest temperature of your oven and figure out the cooking time. (5) How to bake pizza without using pizza stone if oven temperature is not high enough After the dough is stretched out, place the dough on dusted oven tray, rub 1 teaspoon olive oil on edge of dough by hand. Bake the dough for around 6 to 8 minutes under 220C (430F) in middle rack, until the crust turns pale yellow and quite firm. Take crust out and then place all the toppings on. Return pizza tray into middle rack of oven, bake for another 8 to 10 minutes. Until the crust turns golden and mozzarella melts well and partially turns golden brown. (6) Trick about using pizza stone If the dough turned really soft, after store in fridge for 3-4 days, it will be difficult to slide the assembled pizza into oven. My friend Stephen gave me a good tip: you could place a piece of aluminum foil on pizza peel, dust it with flour, and assemble the pizza on the aluminum foil. It will be easier to transfer the pizza with foil into oven. After 5-6 minutes, the pizza crust will become firm, and you could pull out the aluminum foil easily by then. If your oven could go to higher temperature, you could use a baking pan or baking tray directly, the result should come out well too. The way is dust the baking pan/tray with flour and assemble the pizza on top directly.

Did You Make This Recipe? Don't forget the last step! Leave a comment below, and tag me @ and # on Instagram!

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Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.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.

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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.

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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!

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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.

The Best Thin Pizza Crust Recipe

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