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

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4.5 19 22
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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: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 89mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g 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, 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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Kasha User ID: 179140 256550
Reviewed Nov. 8, 2016

"very good ! used a dough hook on KA instead"

jeanemed User ID: 1512060 240303
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."

jmkasprak User ID: 2880256 237416
Reviewed Nov. 15, 2015

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

AllisonO User ID: 7446023 236840
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!"

sgronholz User ID: 1473861 235784
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!"

theboysinironwood User ID: 410523 231765
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."

germanycook User ID: 6411056 215412
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!)"

heidiclark1 User ID: 2771648 177988
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."

rh2hart User ID: 2163005 109477
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."

OhBeeOne User ID: 6442248 194438
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! =^("

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