Thursday, August 19, 2010

The BEST Homemade Thin Crust Pizza

I have searched for a perfect thin crust pizza recipe for months and 10 recipes later I found one! Every single dough recipe that I have tried tasted doughy and was not the thin crust that I was looking for. Many times Daniel would eat one piece just to be nice and we would throw the rest away, because it just didn’t taste right. And when I tried this recipe, the pizza was all gone in a matter of minutes. If you can just trust my words and try this recipe, I promise you won’t regret it. My husband and I love thin cracker like crust that crunches as you take a bite. Let me clarify something. I do not like pizza, because I do not like the taste of cheese (however I like farmer’s cheese, cottage cheese and my favorite cheesecake). If offered, I do take a piece of pizza and nicely take the cheese off. So when I make pizza for our family, I leave the cheese off my piece of pizza.

½ cup warm water
½ teaspoon of dry yeast ( I use one packet of yeast)
2 table spoons olive oil
¼ teaspoons of salt
1 ¼ cups of bread flour
cooked chicken
BBQ sauce

Add yeast to warm water and let it stand for a few minutes until the yeast is dissolved.

Add olive oil and salt to the yeast mixture and mix it up with a fork

In a separate bowl measure out the bread flour; level your scoops with a knife.

Add flour to the yeast and start mixing with hands.

I prefer to take the dough out of the bowl and kneed it with my hands on a clean counter surface.

The dough will be very soft and elastic. Place dough in a bowl lightly coated with oil. Cover the bowl with plastic wrap and let the dough rest in the fridge overnight.

An hour before cooking pizza, take the dough out of the fridge, punch it down and let the dough reach room temperature.

Once again I prefer to work with the dough on a clean table surface. I roll out the dough in a rectangular shape (I just haven’t mastered rolling out the pizza in a circle).

Transfer the dough unto the lightly coated with oil pan and punch holes with a fork to avoid bubbling cooked pizza dough. This is a very important step!!! I know that you can buy a tool that rolls and punches the whole, but I have been unable to find it yet.

Preheat oven to 550F degreed, but I personally keep it at 450F. Bake the dough only for abut 4 minutes until the dough becomes like a cracker with a bottom a little bit golden brown. I usually stay in front of the oven as my pizza cooks. If you let the pizza cook for too long, it can burn.

Take the almost cooked dough out and cover the surface of pizza with your favorite sauce. We love Baby Ray’s BBQ sauce.

Add chicken. We like our chicken to go through food processor cycle. This way we can cover the whole pizza with little chicken pieces, and they don’t try out as fast as big chunks of pizza.

Cover your pizza with cheese. I use mozzarella cheese.

Bake for additional 3-5 minutes until cheese is melted. Serve right away and I guarantee you won’t have any leftovers.

My next step is to try to make the same pizza dough recipe using whole wheat flour…


  1. My husband really likes thin crust, but I like thick, chewy crust! :) Ah, the joys of compromise

  2. Looks delicious, my favorite is thin crust also. I will have to try this recipe.