MAIN DISH RECIPES

Thin Crust Pizza Dough

Updated

An easy homemade thin crust pizza dough that stretches thin without fighting back, plus a simple simmered tomato sauce; makes two large sheet-pan pizzas and freezes well.

Prep
30 min
Cook
45 min
Total
1 hr 50 min
Yield
2 large thin-crust pizzas (about 8 servings)
Illustration of Thin Crust Pizza Dough

This thin crust pizza dough is a classic from the KitchenSimplicity archive. A splash of apple cider vinegar in the dough makes it unusually relaxed and stretchy, so it can be pressed out very thin across a whole baking sheet. Baked hot, it turns crisp and lightly browned and lets the toppings take center stage instead of a thick, bready base.

One batch makes two large pizzas, so it is easy to bake one tonight and freeze the second dough ball for a busy evening. The recipe comes with a quick onion, garlic and tomato sauce that simmers while the dough rises and makes enough for both pizzas.

Tips

  • To freeze, put a dough ball in a zip-top bag lightly coated with oil or cooking spray, press out the air and seal. Thaw on the counter for 5 to 6 hours, or overnight in the fridge, then shape as usual.
  • Half of the sauce freezes well too, so you can store it alongside the extra dough.
  • A stand mixer fitted with a dough hook can do the kneading; mix on low for about 5 minutes.
  • If the dough springs back while stretching, cover it and let it rest for 5 minutes, then try again.

Thin Crust Pizza Dough

Prep
30 min
Cook
45 min
Total
1 hr 50 min
Yield
2 large thin-crust pizzas (about 8 servings)

Ingredients

  • For the dough:
  • 1 cup (240 ml) warm water, about 110°F
  • 1 tablespoon (13 g) granulated sugar
  • 1 1/2 teaspoons (about 5 g) active dry yeast
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/4 cup (60 ml) apple cider vinegar
  • 3 to 4 cups (375 to 500 g) all-purpose flour
  • For the simple pizza sauce:
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (6 oz) tomato paste
  • 1 can (14.5 oz) Italian-seasoned diced tomatoes, with their juice
  • 1 tablespoon dried oregano
  • To finish:
  • Shredded mozzarella and your favorite pizza toppings

Steps

  1. In a large bowl, stir the sugar into the warm water. Sprinkle the yeast over the top and leave it for about 10 minutes, until foamy.
  2. Add the olive oil, salt, vinegar and 2 cups (250 g) of the flour and stir until well mixed.
  3. Work in more flour a little at a time, kneading on a floured counter for 5 to 7 minutes, until the dough is smooth, soft and only slightly tacky. You may not need all of the flour.
  4. Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot for about 1 hour, until doubled.
  5. While the dough rises, make the sauce: warm the olive oil in a saucepan over medium heat and cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 to 2 minutes without letting it brown.
  6. Stir in the tomato paste, diced tomatoes and oregano. Simmer gently for about 30 minutes, stirring now and then. Blend until smooth if you prefer a smooth sauce.
  7. Heat the oven to 500°F. Punch down the risen dough and divide it into two equal pieces (freeze one if you only want one pizza).
  8. Roll and stretch one piece of dough to cover a large ungreased baking sheet or a 12 x 15-inch rimmed pan, as thin as you like.
  9. Spread with half of the sauce, then add cheese and toppings.
  10. Bake for 10 to 12 minutes, until the crust is browned and the cheese is bubbling. Repeat with the second dough if baking both.

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