Fast, Thin, and Crispy Crust Pizza

"from the blog "One Upon a Plate" - - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage.""
photo by Ill-state M. photo by Ill-state M.
photo by Ill-state M.
Ready In:
1 large




  • In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
  • In a medium bowl, combine flour and salt, set aside.
  • Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
  • Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
  • Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
  • If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
  • I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
  • Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
  • You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.

Questions & Replies

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  1. JPerez
    The crispy crust I've been looking for! I mixed the dough together in a glass bowl, then cheated and put it in my bread machine to knead for a few minutes. I preheated the oven to 475 and placed a pizza stone on the bottom rack. I rolled the dough as thin as I could, then spread it on a perforated metal pan. I sprinkled cheese on the dough first, then sparingly placed toppings and lastly dabbed sauce on top of the toppings. I then placed the metal perforated pan with the pizza on top of the stone to bake. After baking for about five minutes, I added a little more cheese on top and baked again until the crust was nicely browned. The crust is nice and crisp without hurting your teeth! So glad we tried this one!
  2. Ill-state M.
    Fire ??
    • Review photo by Ill-state M.
  3. Bondem777
    Amazing! I wanted a quick, light, thin and crispy crust and this was not only perfect, but easy. I added 2 tablespoons of olive oil instead of one, and put extra olive oil in the pan for more crispness. I used a cast iron pizza pan that I heated up ahead of time.
  4. Sams Mom
    A great super fast pizza dough. I have been trying to get away from prepackaged pizza dough and this is super. I made this exactly as printed and baked on a pizza screen. The dough was thin and crisp. Thank you ellie3763.
  5. Farahamal
    I made this last night and used it to form four personal sized calzones. I probably should have used a different type of dough that was a bit stronger because I had problems with the dough tearing and my fillings leaking out. However, had I just been making a pizza, it would have rolled out fine. The dough baked well and was super tasty. I would use it again if I needed a fast pizza crust.



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