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Thin Crust Pizza Dough Recipe
Thin Crust Pizza Dough Recipe photo by Taste of Home

Thin Crust Pizza Dough Recipe

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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. —Theresa Rohde, Scottville, Michigan
TOTAL TIME: Prep: 10 min.+ standing
MAKES:32 servings
TOTAL TIME: Prep: 10 min.+ standing
MAKES: 32 servings


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

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.


  1. Place 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.
  2. Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Yield: 2 pounds (enough for 4 pizzas).
To make pizza: Preheat oven to 450°. 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 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.
Originally published as Thin Crust Pizza Dough in Taste of Home August/September 2011, p44

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.

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Reviewed Dec. 20, 2014

"Top-notch!! Was so pleased to find this recipe, have only made pizza dough once before and it was too thick.... much prefer thin crust. I added 1Tbsp olive oil as other reviewers suggested and it was perfect. Next time though, I will use all white flour instead of the whole wheat. (Hubby didn't really love it!)"

Reviewed Jul. 20, 2014

"I found the mixture to be a little dry (as previous reviewers had noted). I pulsed in about 1 T. of olive oil, and it worked great. This dough was very easy to work with and roll out. My kids enjoyed helping in the kitchen when we made this for dinner."

Reviewed Apr. 7, 2014

"Really good and easy to work with, I used the yeast for pizzas (Fleischmans) made 2 small pizzas from one dough ball. My son who in the past has worked for a pizzeria was given a frozen ball to try. We'll see how that goes, I don't know if it could be tossed, It is pretty fragile as it thins out though I was still able to lift it onto a vented pizza pan. I did add Parmesan, oregano and garlic powder."

Reviewed Mar. 13, 2014

"Great! I put the ingredients in my bread maker, let it mix it up for five minutes or so (kneading) then divided the dough, freezing 3 more portions. Formed on a silicon sheet placed on a cookie pan then baked for 6 minutes or so then put on the ingredients for a "Hawaiian" pizza. Delish! Am finishing up the last piece as I type. Used whole pineapple slices rather then crushed. Hubby said 'it was the best'. =)

All gone now..... rats! =^("

Reviewed Jan. 19, 2014

"Very tasty crust! However, I did not have anything other than all-purpose flour in my pantry, so that's what I used in place of bread and whole wheat flour. The dough came out really sticky and was nearly impossible to stretch into shape by hand, but I managed better with the use of a rolling pin. It baked up nice and even on a preheated pizza stone. I'm going to hang on to this recipe."

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