Super Crispy Thin Pizza Crust

"Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Jessie J. photo by Jessie J.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Debbie D. photo by Debbie D.
Ready In:




  • Preheat pizza stone in oven at 500°F.
  • Warm water for 20 seconds in microwave.
  • Dissolve yeast and sugar in water; allow to rest for 8 minutes.
  • In the meantime, combine flour, salt and Italian seasoning.
  • Pour yeast over flour mixture and mix well with a heavy spoon.
  • Add 1 tbsp flour if needed.
  • Turn dough on to a floured surface and knead for 2 minutes.
  • Dust more flour on surface if needed .
  • Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
  • Cut off any excess edges to make a neat circle.
  • Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
  • Bake at 500°F for 4 minutes.
  • Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
  • Return to oven for 6-8 minutes.
  • Helpful hint: Top pizza in this order to prevent the crust from getting soggy:

  • chopped basil.
  • minced garlic.
  • pepperoni.
  • cheese.
  • (6-8) 2 tbs dollops of pizza sauce evenly spaced.

Questions & Replies

  1. That doesn't look thin at all..
  2. When I put the crust in the oven the first time, within two minutes the whole top of the crust raised up in one big bubble three inches high. Oven at 500 on preheated stone.
  3. Crispy Flatbread recipe
  4. We're can I buy Italian seasoning? What kind of flour is required.
  5. 1/4 ounce yeast? No way. Do you mean 1/4 tsp?


  1. This idea of putting the sauce on top seemed a little strange to us, but it turned out just fabulous! A nice crispy crunch to the crust. We could hear it when the pizza wheel hit it. Just a word of warning, though. I heated my water for 25 seconds and it was too hot to put the yeast in. I had to wait for it to cool a little. Yeast will die at about 140 F, so it will be WAY beyond that at 2 minutes in the microwave. I would test it after 15 seconds. Should be like bath water. We'll be making this again. Thanks Catalina!
  2. This crust turned out crispy and delicious as promised. This made me the honorary pizza-chef at our house from now on. My only recommendation would be that if you want it really crispy - you should roll it out as thinly as possible. SOOOOOOO Good!
  3. End of a long search for THE crust. The dough is definitely stickier than I was used to, but the results prove that's exactly how it should be. And it does hold up under the heaviest toppings. (CC is right about that pizza stone. A must!)
  4. This is an amazing pizza dough recipe. I just throw it all in my bread machine on the dough setting and wait. I love that this is a 'no oil' dough and the results are crispy (you can even hear the crunch!). This is the first time I have managed to convince my husband that homemade pizza beats shop bought and I thank you for that and of course, it is a two thirds of the calories, so healthy too! :)
  5. I put this in my bread machine on the dough cycle. I added more flour because the dough was a bit wet. It is fantastic! My oven does not like to be on 500 so I put it at 450 and brushed the crust with olive oil topped with chopped fresh kale, goat cheese, sliced cherry tomatoes and carmalized onions. I used half the dough and rolled it out thin. My new favorite crust!


  1. 1/2 tsp Italian Seasoning 1/2 tsp Herbs de Provence Extra flour added during kneading



Find More Recipes