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Thin Crust Pizza Dough Recipe

Thin Crust Pizza Dough Recipe photo by Taste of Home

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My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better.

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Thin Crust Pizza Dough Recipe

Prep: 10 min.+ standing

Yield: 32 Servings

10 10

Ingredients

3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1-1/2 teaspoons kosher salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

Directions

Place the flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.
Turn dough onto floured surface; shape into a ball. Cover and let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use. Yield: 2 pounds (enough for 4 pizzas).

To make pizza: Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake at 450° for 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

Nutritional Facts 1 ounce uncooked dough equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 89 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Thin Crust Pizza Dough in Taste of Home August/September 2011, p44

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Reviews for Thin Crust Pizza Dough

Thin Crust Pizza Dough

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(1-6) of 6 reviews

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Reviewed on Jun. 05, 2012 by correa0107

So easy and so yummy!

Reviewed on Jan. 20, 2012 by keajay

Love this recipe! I made it the day before and kept it in the fridge. The dough rose beautifully.

Reviewed on Dec. 26, 2011 by angelasandoval

Had a nice taste but we found it to be just a little too chewy, to the point of almost tough. Still far better (and cheaper) than canned pizza dough.

Reviewed on Nov. 22, 2011 by SMellen

I made this once from the magazine and wanted to make it again. Could not locate the magazine and so glad I remembered it was Taste of Home and found it here. This is the easiest and best thin crust pizza crust I have made. It's great to have both easy and best from the same recipe!

Reviewed on Aug. 15, 2011 by Corinne2

Very easy to make even though I don't have a food processor. It makes 8 small pizzas. I froze them and it is perfect for quick lunch or dinner.

Reviewed on Aug. 13, 2011 by theeeyoreguy

excellent, i use one half dough to make a 15 inch pie and it is great!!!!