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Ultra-Thin Pizza Crust

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

Author: maryjane robbins

Ultra-Thin Pizza Crust  Recipe

This is a satisfying, crunchy-edged thin crust with a golden hue from semolina and durum flours. A light hand with sauce and toppings let the taste of the dough shine through.

View step-by-step
directions on our blog

At a glance

two 12" ultra-thin crusts
Nutrition information


Choose your measure:


  1. Combine the dry ingredients, oil, and 1 cup of water in a large bowl. Mix and knead until the dough is soft and smooth (about 5 minutes at medium speed in a stand mixer).
  2. Cover and let rise for 1 to 1 1/2 hours, until puffy-looking. Toward the end of the rise time, preheat the oven with a baking stone or steel in it to 450°F.
  3. Divide the dough in half and place each on a lightly oiled 12" pizza pan or a lightly greased piece of parchment.
  4. Press the dough with your hands into a thin, flat circle 12" in diameter. If the dough starts to shrink or snap back, cover and let rest for 10 minutes before continuing.
  5. Spread lightly with sauce and the toppings of your choice, taking care not to overload the thin crust. Bake for 12 to 15 minutes, or until hot and bubbly. Remove from the oven and serve hot.

Nutrition Information

  • Serving Size 44g without toppings
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 120
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 147mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g

* 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.