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Super-Fast Thin-Crust Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Super-Fast Thin-Crust Pizza Recipe

Looking for delicious homemade thin-crust pizza in under an hour? This recipe uses a simple dough made with both baking powder and yeast, which yields a super-thin yet light crust. Mildly crunchy while still pliable (you aficionados of foldable pizza will appreciate this), this crust is ready for any topping you care to throw on it. One caution: use any topping, but go light; the crust won't support too much weight.

View step-by-step
directions on our blog

At a glance

two 12" pizzas


Choose your measure:

  • 2/3 cup lukewarm water
  • 1 1/2 teaspoons instant yeast or active dry yeast
  • 2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1/2 to 3/4 teaspoon salt*
  • 1 teaspoon baking powder
  • 3 tablespoons olive oil
  • *Use the greater amount of salt if you lean towards saltiness, and/or your toppings aren't overly salty.


  1. Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one.
  2. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
  3. Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
  4. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
  5. Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.
  6. Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
  7. Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.
  8. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.