Thin n’ Crispy Pizza Crust

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Let’s face it. There are two types of people in this world – those that love a thick chewy pizza crust, and those that love a thin and crispy pizza crust. I happen to fall into the latter category and until recently I have been unable to unearth a homemade pizza dough recipe that was the thin crispiness that I yearn for. I finally found it in a holiday edition of Cooking Light and this is definitely my favorite pizza dough recipe to date. The dough comes together easily (no electrics required!) and rolls out better than any pizza dough I have attempted before. If you’re looking for more of a thick and chewy pizza crust recipe, check out this post, which is also where you can find my recipe for pizza sauce, which I think I have finally perfected.

Thin n’ Crispy Pizza Crust

(Adapted from Cooking Light December 2007)

1 package active dry yeast (2-1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100 to 110 degrees)
1-1/2 cups all-purpose flour, divided
1/4 teaspoon kosher salt
2 teaspoons yellow cornmeal

Directions:
Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 450 degrees.

Drizzle dough with a little olive oil and sprinkle with a pinch of salt. Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before serving.

51 Responses

  1. Your pizza looks extra crispy and delicious! I secretly love the cheese on my pizza slightly browned, it makes it *that* much better.

  2. that is insanely good looking. why is the net effect of food photos on blogs that i just want to go to the blogger’s house and eat? i mean, really….i don’t want to do the work!

  3. Thanks Amber! I love my cheese browned up as well🙂

  4. Liv – thank you! And you can come over for pizza anytime🙂

  5. Looks like I am the former. I love thick pizza doughy goodness. But I totally starred your recipe to try. I am droooling from the picture… Pizza is my comfort food.🙂

  6. I’m with you Michelle – I like my pizza crust thin and crispy. This pizza looks really good, and it’s light on the calories too – perfect!

  7. CB – you might want to also try the other pizza dough recipe that I have (I linked to it in my post) – it’s the chewy, doughy kind🙂

  8. Cakelaw – it really is a light crust, so i don’t feel bad eating multiple pieces😉

  9. we love crispier crusts….I tend to rely on my yeast-free version because it can be last minute and tastes soooo good….but I’m really glad to have this recipe on hand…yours looks delicious!

  10. Thanks Mary! I’d love for you to share your yeast-less version. There’s always room for quick!

  11. i need to make the leap and make my own pizza dough at home soon!

  12. Jaime – it’s definitely worth it!

  13. mmm browned cheese and crispy crust! My fav!

  14. My husband and one of the kids like thin and crispy and I’ve always had a hard time getting it “just right.” I’ll give this one a whirl. Thanks.

  15. JennDZ – You can’t go wrong with browned cheese and a crispy crust!

    Barbara – I hope this one works for you. If you try it I’d love to hear how you liked it!

  16. i looooove when the cheese on my pizza gets browned. i really need to try this recipe. i haven’t made pizza dough from scratch in a while. i was getting tired of the other recipe. i should try this one!

  17. Thanks a million for this recipe! I make homemade pizza for my husband and toddler son every Friday. I “googled” looking for a good thin crust pizza dough recipe and found yours a few weeks ago. We’ve tried some very good crusts, but this one is darn close to restaurant quality. My husband said to go ahead and throw away all the other recipes — he could eat this every week! (Oh, and my son loves it, too!) The only thing I did a little differently was I did 1 1/2 times the recipe and make 2 pizzas.

  18. kayte – Browned cheese is the best! If you try this recipe I hope you like it!

    Anna – I am so happy that you have been enjoying this recipe! Your weekly pizza nights sound like so much fun!🙂

  19. My husband likes the thin ‘n crispy…I am all about the doughy, bread-y crust. I wonder if it’d be possible to make a pizza with half crisp, half doughy crust….hmm, probably not! I’ve bookmarked this one for the good of my husband🙂

  20. Your link to a thick and chewy pizza crust recipe, and your pizza sauce recipe above didn’t work.

  21. […] Class 4Eclairs and Cream PuffsBarefoot Bloggers: Pesto Pasta & ChickenPot Roast in the Crock PotThin n’ Crispy Pizza CrustVanilla Cake + Chocolate Hazelnut Filling + Chocolate Frosting =Lighter Chicken ParmesanThe […]

  22. I’m excited to try out this recipe. My husband and I have been trying to make eating at home fun and cost effective; pizza is our new project. This is especially great for me since I love really thin crusts.

  23. This is the best crust i have ever made. Suprisingly makes a good thicker crust as well… I like to butter up the outside and then add parmesean!

  24. […] recipe was adapted from Sugar and Spice, which was adapted from Cooking Light December 2007. The only change I made was to incorporate […]

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