Recipe summary

Hands-on time:
30 mins. to 45 mins.
Baking time:
12 mins. to 15 mins.
Total time:
1 hrs 40 mins. to 2 hrs
two 12" ultra-thin crusts
For an ultra-thin pizza crust with crispness and crunch, adding durum and semolina flour can't be beat. Durum wheat is a harder (higher protein) wheat, so it provides a toothsome bite to your crust. This recipe uses slightly less yeast than others, and a little more olive oil for easy rolling. Thin, thin, thin is in!
Volume Ounces Grams


  1. 1) Combine the dry ingredients, oil, and 1 cup of water, mixing and kneading everything together by hand, mixer or bread machine set on the dough cycle until you've made a soft, smooth dough. The golden-yellow dough should be be soft and supple; adjust with additional water or flour if needed. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
  2. 2) Set the dough aside, lightly covered with plastic wrap, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy. In the meantime, preheat the oven to 425F.
  3. 3) Divide the dough into two equal portions and place each on a lightly oiled 12" pizza pan, or on parchment paper lightly spritzed with cooking spray.
  4. 4) Use your fingers to press the dough outward from the center to make a very thin, flat circle about 12" across. Due to the nature of durum and semolina, you shouldn't have too much trouble with the dough stretching and shrinking back. But if you do, just walk away and let the dough rest for 10 minutes to relax the gluten, then return to stretch it farther.
  5. 5) Top the pizzas with your favorite sauces and toppings, keeping in mind not to overload the thin crust. Bake for 12 to 15 minutes, or until hot and bubbly.
  6. Yield: two 12" pizzas, about 16 slices total.

Tips from our bakers

  • This recipe relies heavily on durum and semolina for the crust's texture, crunch, and flavor. If you don't have these flours, try our Thin Crust Pizza using Italian-Style Flour or all-purpose flour, and bookmark this semolina/durum recipe for later.
  • Our Perfect Pizza Blend is a good substitute for the flours in this recipe. Simply use 3 cups of the blend in place of the separate flours. The crust will puff up a bit more due to the baking powder in the blend. Want to skip the puff? Try our Perfect Pasta Blend instead. Who knew pasta flour can make great pizza crust, too?!