Thin Pizza Crust

Where once I was a deep-dish pizza fanatic, I now find that my tastes run very much to the thin-crust pizza.  I’ve grown to appreciate the crisp flakiness, and the way that my toppings are now allowed to shine.  This is a simple crust recipe, but it really does the job:


  • 1-3/8 cup flour all purpose flour
  • 1 teaspoon kosher or sea salt
  • 1/2 cup very warm water
  • 1-1/2 teaspoon yeast
  • 1/2 teaspoon honey
  • 1 tablespoon extra virgin olive oil


Place honey in 1 cup measuring cup.  Fill with 1/2 cup very warm water, and stir in yeast.  Allow to proof for five minutes.  Mixture should have frothy head, ensuring that the yeast has been activated.

In food processor, add flour and salt.  Pulse several times to mix.  Add extra virgin olive oil to yeast mixture.  Turn on food processor and slowly pour in yeast mixture.  Allow processor to run until all the flour has been incorporated into one piece, then allow to run for one minute longer.

Note: If not using food processor, combine 3/4 cup flour and yeast mixture in bowl, and mix with electric mixer for three minutes.  Add remaining flour, approximately 1/4 cup at a time, and mix with wooden spoon.  When mixture becomes too stiff to mix, empty onto floured countertop, and knead in remaining flour.  Knead for ten minutes.

Allow dough to rest covered on floured countertop for ten minutes, until it is relaxed and pliable.  At this point it is ready to be used for thin crust pizza.


2 Responses to Thin Pizza Crust

  1. Pingback: Asparagus Bacon and Onion Thin Crust Pizza « Savory Thoughts

  2. Pingback: Pizza alla Salsiccia (Sausage Pizza) « Savory Thoughts

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