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Thin Crust Pizza Dough

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
    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°)


  • 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.
  • 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.
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.
Nutrition Facts
1 ounce uncooked dough: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 89mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g protein.

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  • Blessedtocook
    Apr 11, 2019

    No comment left

  • Kasha
    Nov 8, 2016

    very good ! used a dough hook on KA instead

  • jeanemed
    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
    Nov 15, 2015

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

  • AllisonO
    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
    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
    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
    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
    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
    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.