Thin-Crust Pizza

star rating (14) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 16 slices

Recipe photo

Super-thin-crust pizza, topped only with tomato and a bit of cheese, is the first type of pizza Americans knew, introduced by Neapolitan bakers in New York City at the beginning of the 20th century. Since then, each new generation of bakers has taken pizza to new heights (literally), with thicker crusts, more toppings, and certainly more variety of flavors. This simple (yet delicious) pizza hearkens back to the days when tomato and cheese were the only toppings people knew.

Thin-Crust Pizza

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 slices
Published: 02/10/2014



  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon King Arthur Easy-Roll Dough Improver OR 1 tablespoon nonfat dry milk
  • 3 cups King Arthur Italian-Style Flour*
  • 3/4 cup lukewarm water
  • 2 tablespoons olive oil
  • *See "tips," below.


  • tomato or marinara sauce, preferably homemade
  • freshly chopped garlic
  • grated or shredded Parmesan or Romano cheese

Tips from our bakers

  • Our Italian-style 00 flour is the best choice for super-thin-crust pizza, as its lower protein level allows you to stretch it very thin indeed, with no fighting back. If you only have all-purpose flour, be aware that to stretch it thin, you'll need to stretch it, then let it rest; stretch, then rest, until it's as thin as you like. In addition, you'll need to increase the amount of water to 1 cup.


1) In a medium-sized mixing bowl (or in a bread machine set on the dough/manual cycle), stir together all of the ingredients, then knead for 5 minutes, or long enough to make a fairly firm yet supple dough.

2) Divide the dough in half. Cover each half with lightly greased plastic wrap, and allow the dough to rest and relax for 15 minutes (or longer, for added flavor).

3) Grease two sheets of parchment paper or waxed paper. Put a piece of dough on one piece of greased paper, then cover with the other piece of paper, greased side down. Roll the dough about 1/8" thick, making a circle (which may escape the confines of the paper), an oval, or whatever irregular shape you like. Let the dough rest in the paper for 5 minutes; this will help prevent it from shrinking. Repeat with the remaining piece of dough.

4) Preheat the oven to 425°F. If you have a pizza stone, place it on a lower rack. If you don't have a pizza stone, prepare two baking sheets or large round pizza pans by lightly greasing them, or lining with parchment. (Or, if you've rolled the dough between pieces of parchment rather than waxed paper, you can simply use these to line your pans.)

5) If you're using a pan, transfer the dough, bottom piece of parchment and all, to the pan. If you're baking on a stone, remove the top piece of parchment, but leave the bottom piece. If you've used waxed paper, peel it off and discard it; it's not oven-safe like parchment is.

6) While the oven is heating, let the dough rest, covered, for about 30 minutes; or for up to several hours, if you like a slightly thicker crust.

7) Uncover the dough, and place it in the oven. After 5 minutes, remove it from the oven, and top it with tomato sauce, garlic, and cheese.

8) Return the pizza to the oven; bake for an additional 5 minutes, then rotate the pans from top to bottom and back to front. Bake 5 minutes more, if necessary, or until the crust is brown.

9) Remove the pizzas from the oven, and transfer them to a rack. Slice and serve.

Yield: 2 large pizzas, about 16 slices total.

Nutrition information

Serving Size: 1 piece (48g) Servings Per Batch: 16 Amount Per Serving: Calories: 120 Calories from Fat: 30 Total Fat: 3.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 320mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 1g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 2  All  
  • star rating 08/29/2014
  • Sally from Northern Illinois
  • Just made this a second time last night, using frozen dough. Defrosted in the refrigerator for a couple of hours and then on the counter. It rolled out so easy - we used the topping from KAF's White Spinach pizza recipe, added sausage, bacon, fresh tomatoes and finished with fresh basil. The crust was crispy (used a pizza stone and parchment paper. The only think I'd do differently would be not to move the pizza a top rack, but keep it in the middle - the edges burned slightly. But I think we've finally found our "go-to" pizza dough! Thanks!
  • star rating 04/27/2014
  • Ruth from Syracuse, NY
  • I found 00 flour in our local grocery store (sorry KAF - didn't have time to order). I think the flour made a big difference. Made as recommended - came out fabulous!. I have to say it's the best thin crust pizza I've ever made. I did a thin layer of 4 italian cheese mix from the store, then shaved asparagus (lightly mixed with olive oil), then into the oven. Sprinkle with bacon once it gets out and serve. I watched it carefully as some of the edges were then they were brown. Yum! I froze one crust as we are a small household - I'll look forward to using the other crust in the next month or two. Next time I will carefully measure my baking stone and try not to make the crust bigger than the stone.
  • star rating 03/08/2014
  • Bruce from Silver Spring, MD
  • We grill our pizza on a bbq grill (gas or charcoal) with the intention of obtaining a thin crust that is also crispy. Our previous doughs have been a 50/50 KA AP and imported Type 00 flours with one complete rise and we have gotten a thin crust, crispy crust. I was looking forward to using 100% Type 00 flour and see how it fares. For this recipe, I used an imported Type 00 since I didn't have any KA Italian Style flour. It was quite easy to make and using greased parchment paper made it easy to roll out in a circle...and it stay stretched out. The dough browned well on the grill but did not develop many air pockets that give it a crisp texture. And the final result was disappointing in that the texture was more like slightly chewy cardboard with almost not taste at all. With both thought it was akin to a store bought pizza - slightly better. My next batch, I am going to let the dough rise completely before rolling it out.
  • star rating 02/16/2014
  • Ed from Pasadena, CA
  • This recipe translated into bakers percentages is: Flour - 100% Water - 53.2% Oil - 7.83% Sugar - 2.5% Salt - 1.88% Instant Dry Yeast - 1.88% This flour has 8.5% protein, which is lower than any imported 00 flour I am aware of. It is actually closer to pastry flour, so it has qualities of a weak flour. The finished crust was lighter than the crusts made with the imported 00 flours and it had a more stiff and cracker-like texture rather than the soft and tender characteristic of 00. The recipe itself has too short of a fermentation window. You're simply not going to make a good dough with a 45-minute rise time. The overall hydration of the recipe (oil and water added together) is 61%, but I think that the oil should be adjusted downwards to 3 or 4% and the rest of the hydration could be made up with water.
  • star rating 11/08/2013
  • Kathy from Tinton Falls, NJ
  • My boyfriend loves thin crust pizza. I found a recipe on the William Sonoma website and it was pretty good. I came across P.J.'s recipe on this website when I was looking for a cookie recipe. This makes perfect thin crust pizza and the dough is easy to work with. I make the dough the night before I'm going to use it. I let it rise once then stick it in the fridge. While the oven is preheating I take the dough out of the fridge then I roll it out right on the oiled pizza pan. There's very little to clean up and 10-15 minutes later you have perfect thin crust pizza. It's a hit at my house.
  • star rating 04/29/2013
  • Daphne from Vancouver, BC
  • This dough tastes fantastic! I often substitute the flour with white whole wheat flour, and the resulting crust is incredibly delicious! I highly recommend this crust, once you try it, you will never use another recipe.
  • star rating 02/18/2013
  • randyandliz from KAF Community
  • I surprised my husband for Valentine's Day and made P.J.'s Thin-Crust Pizza, we were pleasantly surprised for the results! I had previously ordered this month, the perfect pizza flour blend, pizza pizza seasoning along with the Round Soneware Pizza Pan. Since I didn't have the KA Italian-Style Flour, I used 3 cups of the pizza blend instead, however, the pizza crust came out perfectly. The only thing, I had difficulty with, was rolling the crust out to a perfect round shape to fit the pan. I will be making another pizza later on today,my question is, when I divide the dough in half, would it be ok to just freeze the other dough, or do I have to use both at he same time? Thanks for creating such a fantastic and simple method of making pizza crust in a short time. We love it!!! Liz Williams Mableton,GA
    What a nice surprise! The pizza dough can be frozen (if wrapped well and used within 6 months). I recommend letting it thaw 24 hours in the fridge before you want to bake with it. Best, Kim@KAF

  • star rating 04/29/2012
  • sanat52kumara from KAF Community
  • This recipe turned out two 14" thin and crispy pizzas that were perfect! I did not use the easy-roll dough improver. Instead I used 3 tablespoons of King Arthur pizza dough flavor. I've been trying for years to make a thin crust pizza and this recipe finally nails it! Thank you for the recipe.
  • star rating 12/22/2011
  • CookLyn from KAF Community
  • I made this just as the recipe states and found it to be easy and fast. I make homemade pizza regularly now.
  • star rating 10/09/2011
  • biscuitmaker11 from KAF Community
  • Superb recipe. The crust rolled out so thin and cooked wonderfully! My husband was so impressed with it. The Easy-Roll Dough Improver is excellent and my crust rolled out so smoothly. I also used a silicone baking mat so my crust would not stick to the pan. My husband said my pepperoni pizza and buffalo chicken pizza was restaurant quality with this crust. Try it today. Thanks King Arthur Flour! Lindsey Louisville, KY
1 2  All  

Related recipes