Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. Make one tonight, and freeze the remaining dough for later.
Thin Crust Pizza Dough Recipe photo by Taste of Home

Take-out and delivery pizzas are great, but nothing beats homemade. This thin crust pizza dough recipe is so easy to make in the food processor. It’s ready to bake in only 20 minutes! The crust has a deliciously crisp texture and an incredible flavor from the whole wheat flour. The dough also freezes exceptionally well, so you can use some tonight and freeze the rest for later. As a bonus, you don’t need to worry about how much to tip for pizza delivery.

Thin Crust Pizza Dough Ingredients

  • Bread flour: Bread flour has a higher protein content than other types of flour. The extra protein gives the pizza its stretchy, elastic structure because it creates more gluten as you knead the dough. You can substitute all-purpose flour in a pinch, but it won’t have the same texture.
  • Whole wheat flour: Dough made with 100% whole wheat flour can be dense, so we only use 1 cup in this thin crust pizza dough recipe. It gives the dough a hearty quality and adds a delightfully nutty flavor.
  • Quick-rise yeast: This type of yeast may be called quick-rise, rapid-rise or instant yeast. Active dry yeast has to be proofed—or activated in warm water—before using. You can skip that step with quick-rise yeast. The tiny granules can be incorporated right along with your dry ingredients.
  • Salt: Most recipes include salt for flavor, but it plays an important role in pizza dough recipes. Salt slows down fermentation so the dough doesn’t rise too quickly. It also strengthens the dough’s gluten structure, so it’s easier to stretch without tearing.
  • Honey: Sweeteners are not essential in pizza dough recipes, but they do provide the yeast with the nutrients it needs to rise. Honey also boosts the crust’s golden brown color as it bakes. If desired, you can swap in other types of sugar, such as white sugar or agave nectar.
  • Water: The water’s temperature is critical in this pizza dough recipe. Quick-rise yeast requires water temperatures between 120° to 130°F to activate. At lower temperatures, the dough may not rise properly.


Step 1: Form the dough

Put the bread flour, whole wheat flour, quick-rise yeast and salt in a food processor. Pulse until blended. Add the honey. Turn the food processor on. While processing, gradually add the water until a ball forms. Continue processing for 60 seconds to knead the dough. If you don’t have a food processor, use a stand mixer with a dough hook attachment, or knead the dough by hand in a bowl.

Editor’s Tip: If substituting active dry yeast, you need to proof the yeast first. Reduce the water temperature to 110°. Mix the yeast, warm water and honey in a small bowl until frothy, about five minutes. Then, add the proofed yeast to the flour mixture as directed.

Step 2: Rest the dough

Turn the dough onto a floured surface. Shape it into a ball. Cover, and let rest for 10 minutes.

Editor’s Tip: You don’t need to proof this thin crust pizza dough for longer than 10 minutes. However, you can leave it in the fridge overnight to let the flavors develop.

Step 3: Shape the dough

Dough in 4 pieces on blue surfaceTMB STUDIO

Divide the dough into quarters. Use immediately, or freeze for later.

How to Bake Thin Crust Pizza Dough

Sauce on pizza base with cheese and oil on sideTMB STUDIO

To make pizza, preheat the oven to 450°. Grease a 12-inch pizza pan and sprinkle it with cornmeal. On a lightly floured surface, stretch and shape one portion of the dough to form a 12-inch crust. Transfer the crust to the prepared pan. Top it with your favorite pizza toppings. Bake for 15 to 20 minutes, or until the crust is lightly browned.

Recipe Variations

  • Make thicker crust: This thin crust pizza dough recipe makes four 12-inch thin pizza crusts, but you can split the dough in half to make pizzas with a thicker crust.
  • Use 00 flour: Our recipe uses bread flour, but feel free to swap in 00 flour. This finely milled flour is commonly used in pizza dough recipes because it creates a super smooth dough that’s easy to work with.
  • Bake it on a pizza stone: If you have a pizza stone, slide it onto the rack while the oven is preheating. A pizza peel is helpful to transfer the pizza to the stone, but it’s not required. Prepare the pizza on parchment paper so it’s easy to move from the counter to the oven.
  • Take it outside: Cook thin crust pizza in an outdoor pizza oven for a classic brick oven finish. Or, lay your pizza stone on the grill grates to make pizza on the grill.
  • Experiment with the sauce and toppings: You can’t go wrong with a classic red sauce, whether it’s homemade pizza sauce or a store-bought pizza sauce. If you’re ready to switch it up, try making a pie with white pizza sauce or use barbecue sauce to make barbecue chicken pizzas. Don’t be afraid to get a little “weird” with unique pizza ideas like Reuben pizza or breakfast pizza.

Can you make thin crust pizza dough ahead of time?

You can make this thin crust pizza dough recipe up to two days in advance. Store it in an airtight container in the refrigerator. Yeast doughs continue to rise as they sit—even in the fridge—so leave room in the container for the dough to expand. Before using, let the dough sit on the counter for 30 minutes to warm up. This will make stretching the dough into a 12-inch disc significantly easier.

Can you freeze thin crust pizza dough?

Yes, you can freeze pizza dough. Freezing yeast dough is a great way to stop the dough from rising, as the freezer basically puts the yeast to sleep. Place each portion of dough in an airtight container. Freeze for up to one month. To use, thaw the dough in the refrigerator overnight. Then, bake the pizza as directed.

Alternatively, you can make your own frozen pizzas with this thin crust pizza dough. Roll the dough out, and place it on a tray for freezing. Decorate it with freezer-friendly toppings, and wrap the pizza tightly. Transfer it to the freezer, where it is good for up to one month. When you’re ready to eat, bake the frozen pizza in a 500° oven for 10 to 15 minutes, or until the cheese bubbles.

Thin Crust Pizza Dough Tips

Pizza with toppings TMB STUDIO

What flour is best for thin crust pizza?

We use a combination of bread flour and whole wheat flour for this thin crust pizza dough recipe. The whole wheat flour adds heartiness, and the high-protein bread flour creates a tender dough with a crispy crust. You can substitute 00 flour or all-purpose flour, although the texture will be different.

How do you roll pizza dough into thin crust?

You can use your hands to stretch thin crust pizza dough, but a rolling pin is the best way to make it very thin. The secret to thin crust pizza is rolling it as thin as possible without tearing the dough. Start with plenty of flour on the countertop to keep the dough from sticking. Then, stretch or roll the dough, starting in the middle and working out towards the edges. Rotate the dough occasionally to create an even circle. Room-temperature dough is easier to shape, so move the dough to the counter 30 minutes before forming refrigerated or thawed frozen dough.

Thin Crust Pizza Dough

My family loves pizza, and this crust is our go-to recipe. It is healthier and less expensive than delivery and tastes so much better. —Theresa Rohde, Scottville, Michigan
Thin Crust Pizza Dough Recipe photo by Taste of Home
Total Time

Prep: 10 min. + resting


2 pounds (enough for four 12-in. pizzas)


  • 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 a floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use.

Nutrition Facts

1/4 of 1 pizza crust: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 5g protein.