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Ball of pizza dough on cutting board

Thin Crust Pizza Dough

With just 5 ingredients you can make your own homemade thin crust pizza dough!
Prep Time 20 mins
Resting time 3 hrs 15 mins
Total Time 3 hrs 35 mins
Course Main Course
Cuisine Italian
Servings 2 14 inch pizzas
Calories 774 kcal


  • 1 packet Active Dry Yeast Equal to 2 1/4 tsp or 1/4 oz
  • 1 1/4 C Warm Water About 110-115 degrees
  • 1/2 tsp Sugar
  • 3 1/2 C All Purpose or Unbleached Flour
  • 1 tsp Salt
  • Flour for kneading
  • Cornmeal for dusting pizza peel


  • Gently mix yeast, water, and sugar in a large mug. Let sit until yeast is foamy, about 15 minutes.
  • Meanwhile, in a large mixing bowl mix flour and salt.
  • Using a wooden spoon slowly stir the liquid mixture into the dry ingredients about 1/3 at a time, incorporating as much as you can before adding more. Once you can no longer stir the dough with a spoon, use your hands to knead in the remaining yeast mixture.
  • Once ingredients are combined, knead dough on a floured surface until it's smooth and no longer sticky, about 10 minutes.
  • Divide dough in half and form into two balls, place dough at least 3 inches apart on a cookie sheet or plate and cover with a damp smooth towel.
  • Let dough rise at room temperature for 30 minutes.
  • Refrigerate dough for 30 minutes. (Or up to 3 days sealed.)
  • When ready to use, let dough rest at room temperature at least 1 hour before rolling out.

How To Roll Out Dough

  • Cover a flat surface with cornmeal and flour. Place the dough bottom side up.
  • Leaving about 1 inch on the outer rim for the crust, start pressing the dough down, spiraling inward to flatten the dough into a larger circle.
  • Once dough is pressed evenly in the middle, gently pick up the dough, drape it over closed fists and gently turn dough in circles until it stretches to desired size (about 14 inches).
  • Place dough on pizza peel dusted with cornmeal, or cooking surface such as a pizza stone.


  • If the dough is too sticky while kneading, add small amounts of flour by dusting over the top and kneading in fully before adding more until smooth.  
  • Dough can be used right away, but for best flavor make 3 days ahead of time. 
  • When stretching the dough with your fists let the weight of the dough do the work, if you pull or stretch the dough will rip. 
  • Fix rips once placed on the peel by folding the dough over to close the hole and press gently to seal. 
Keyword Bread, grilling, pizza, pizza dough, thin crust