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
Quick Test Kitchen Approved
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.
    Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.
    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

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Reviewed Dec. 26, 2015

"Very good. To fit my 14 inch pizza stone I divided the dough into three parts and it worked very well."

Reviewed Nov. 15, 2015

"This makes a thin crust for a round pan. My kitchen aid handled this with ease."

Reviewed Nov. 6, 2015

"Fast, simple, and delicious! I used regular yeast rather than the quick-rise yeast and didn't have any problems. It rolled out easily and baked to the perfect crispness. I think this will replace my old crust recipe!"

Reviewed Oct. 28, 2015

"My husband and I thought that this recipe was fantastic! I used unbleached all-purpose flour instead of the bread flour/whole wheat flour combination and pulsed in 1 Tbl. olive oil as some of the reviews suggested. Although I liked the convenience of making the dough in my food processor, my cheap little model had a hard time with that quantity, so I will be using my Kitchen Aid and dough hook the next time around. I like the fact that I have dough in the freezer to use in the near future and this will definitely be my new go-to pizza crust recipe!"

Reviewed Aug. 25, 2015

"My husband and I have pizza at least once a week. This is now my go-to homemade pizza crust. I just have to find the perfect sauce for this."

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