I’ve made A LOT of homemade pizzas in the past 30 years. Every few years, I try a new pizza crust recipe, and we decide that it is our new favorite. But I’ve never found a truly thin crust recipe – until now. My family said this is the best pizza I’ve ever made. The crust is the same recipe that I used for my calzones. It requires no rising and baking it on my pizza pan with holes on the bottom resulted in a thin, crispy bottomed pizza.
For the dough, make sure you are using a rapid rise or quick rise yeast. Add the yeast dry to the flour. Your water must be very warm – 120 to 130 degrees for the yeast to activate. You’ll need to knead the dough for several minutes to achieve smoothness and elasticity.
My husband, having worked at pizza parlor in his younger days, rolled and stretched the dough. He said the elasticity was perfect. Your initial rolling doesn’t have to be a perfect circle, because you can finish stretching it on the pizza pan.
My family will not let me divulge my secret pizza sauce recipe, which I have been making unchanged since I was eight years old. All I can tell you is that it’s very simple and involves a can of tomato sauce with spices and seasonings.
The crust recipe makes enough for two thin crust pizzas. I made a large 14″ and a small 10.” Top with whatever toppings you like. I used a combination of mozzarella and shredded Mexican cheese, which we preferred over just mozzarella.
To achieve a truly crispy crust, you do need a pizza pan with holes in it. Otherwise, the crust will be soft.
I could eat this thin crust pizza every week! It really is that good.
Thin crust pizza
Credit: 99Taste original by Leslie with crust adapted from Fleishmann’s
- 2 ½ cups all-purpose flour
- 1 envelope or 2 ts rapid rise yeast
- ½ ts salt
- 2 Tb olive oil
- 1 cup hot water (120-130 degrees)
- 1 ½ cup pizza sauce
- 12 oz mozzarella cheese, shredded
- 1 cup shredded Mexican cheese blend
- sliced pepperoni, cooked sausage, or any desired pizza toppings
- cooking spray & cornmeal (for dusting the pan)
1. Preheat oven to 400 degrees.
2. In a large bowl, mix 2 cups flour with the dry yeast and salt. Stir in the hot water and olive oil, then add ½ cup more flour. When the dough starts to come together, transfer to a lightly floured surface. Knead for about 5 minutes. Whenever the dough feels sticky while kneading, add a tiny bit of flour. After the dough has become completely smooth and elastic, cover with a clean dishcloth and let rest 10 minutes.
3. Divide the dough into two pieces. On a lightly floured surface, roll each piece of dough into a thin circle. Spray a pizza pan that has holes in it with cooking spray and sprinkle with cornmeal. Transfer the crust to the pizza pan and stretch the dough to the edges of the pan. On each crust, spread on pizza sauce, top with both cheeses, and desired pizza toppings.
4. Bake the pizzas on lower rack in the oven for about 10 mins, or until crust is browned on the bottom. Slice with a pizza cutter and enjoy!