Perfect Thin Crust Pizza Dough made with a blend of white whole wheat and all-purpose flour. Crispy on the outside and chewy inside — ideal for homemade pizzas and build-your-own pizza nights.
This dough yields three medium thin-crust pizzas or two large regular-crust pizzas. It’s perfect for family pizza nights — let everyone choose their toppings for a fun, hands-on meal.
Toppings for Thin Crust Pizza
This crust pairs beautifully with a thick, no-cook pizza sauce. Use lighter, evenly distributed toppings for thin-crust pizzas to avoid soggy centers. Favorites include crumbled baked meatballs (works like sausage), diced vegetables like onions, bell peppers, olives, and jalapeños, and leftover meats or shredded chicken — try buffalo-style with a splash of hot sauce for extra flavor.
Cheese: freshly shredded cheese performs best — it melts more smoothly and tastes fresher. A common favorite is about ¾ mozzarella to ¼ parmesan for balanced creaminess and flavor.
Vegan Option
This dough and a thick no-cook pizza sauce are both vegan. Top with shredded vegan cheese, vegetables, or seasoned tofu crumbles for a satisfying meatless pizza.
No Stand Mixer? No Problem
You can knead the dough by hand. Combine the flours and yeast mixture in a large bowl, mix until combined, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Tips & Techniques
- After mixing, the dough may be slightly sticky. Dust your hands with flour to handle it more easily and to remove it from the bowl.
- To shape a dough ball, fold one side toward the center, press down, repeat around the dough, pinch the seam, flip, and roll the ball smooth with your palm.
- Letting formed dough pieces rest for 10–15 minutes makes them easier to stretch.
Tips for Baking Thin Crust Pizza
- Preheat the oven 15–30 minutes before baking to ensure a hot, even temperature for a crisp crust.
- Sprinkling cornmeal on the baking surface prevents sticking and adds a pleasant crunch.
- Lightly pricking the dough with a fork prevents large air bubbles during baking.
- Using a vented or perforated pizza pan helps the crust cook evenly and become crisper.
Pizza Sizes and Baking Times
This dough can be divided to suit different needs:
- 3 medium thin-crust pizzas — bake 13–15 minutes
- 2 large regular-crust pizzas — bake 20–23 minutes
- 9 mini pizzas for a build-your-own night — bake 8–10 minutes
Types of Flour
You can use any whole wheat flour, though white whole wheat offers a lighter texture and milder flavor. If you prefer to use only all-purpose flour, increase the total flour by 1/4 cup to achieve the same dough consistency.
Enjoy! If you try this recipe, please leave a review in the comment section to share how it turned out.
Thin Crust Pizza Dough {Easy Homemade Pizza Crust}
Equipment
- Stand Mixer (optional)
- Pizza Crisper Pan
- Pizza Cutter
Ingredients
- 1 1/3 cup warm water (100–110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 1 cup white whole wheat flour
- 2 1/4 cups all-purpose flour
Additional
- About 1 tablespoon olive oil for oiling the bowl and surface; extra all-purpose flour for dusting.
Instructions
- Pour warm water, sugar, and yeast into a bowl, stir, and let rest 10 minutes until foamy to activate.
- Combine flours in a stand mixer or a large bowl if kneading by hand.
- Add olive oil and salt to the yeast mixture, stir, then pour into the flour.
- With a dough hook, mix on “Stir” for 1 minute, then speed 2 for 5 minutes. The dough should form a ball and stop sticking to the bowl. If needed, add flour a tablespoon at a time.
- Turn dough onto a lightly floured surface, knead briefly, and form into a ball.
- Place dough in a lightly oiled bowl, cover, and let rise about 1 hour until doubled.
- Preheat oven to 425°F once dough has risen.
- Punch down dough, shape into a log, and cut into the desired number of pieces for your pizza sizes.
- Form each piece into a ball and let rest 10–15 minutes (optional but helpful).
- Flatten each dough ball and shape on an oiled surface, then transfer to a prepared pan. Sprinkle pan with cornmeal for texture and nonstick.
- Pinch the edges to form a crust, lightly poke with a fork to prevent large bubbles, top with sauce and toppings, and bake according to size.
Notes
Flour Options
White whole wheat gives a lighter texture and flavor. To use only all-purpose flour, add an extra 1/4 cup flour to the recipe.
Hand Kneading
If you don’t have a stand mixer, mix the flours and activated yeast in a large bowl, then knead 8–10 minutes on a floured surface until smooth.
Pizza Sizes & Times
- 3 medium thin crust — 13–15 minutes
- 2 large regular crust — 20–23 minutes
- 9 mini pizzas — 8–10 minutes
Recommended Equipment
- Stand mixer (optional)
- Pizza crisper pan
- Pizza cutter wheel
Watch the video for a visual guide on making the perfect thin crust dough and shaping pizzas. Enjoy your homemade pizzas and have fun experimenting with toppings!
