Back to Thin Crust Pizza Dough

Print Options


Card Sizes

Thin Crust Pizza Dough Recipe

Thin Crust Pizza Dough Recipe

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 YIELD: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°)


  • 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).

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.

Reviews for Thin Crust Pizza Dough

Sort By :
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."

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."

Reviewed Nov. 14, 2013

"Nice and crispy crust! I did have to add more water as well ( as previously mentioned below) and also some olive oil. The dough rises really fast."

Reviewed Nov. 6, 2013

"Good taste, but I had to add a considerable amount of more water."

Reviewed Jun. 5, 2012

"So easy and so yummy!"

Reviewed Jan. 20, 2012

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

Reviewed Dec. 26, 2011

"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 Nov. 22, 2011

"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 Aug. 15, 2011

"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 Aug. 13, 2011

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

Loading Image