Super Thin Pizza Crust

"This recipe takes some time to master but is really worth the effort. If you like thin pizzas this will become a favorite."
photo by Paula photo by Paula
photo by Paula
photo by diner524 photo by diner524
photo by redrobin347 photo by redrobin347
photo by Paula photo by Paula
Ready In:
24hrs 10mins
2 pizza crusts




  • Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
  • Mix flour, yeast, honey and salt in a food processor with a steel blade.
  • Run the machine and add water and oil through the top, process for 30 seconds.
  • You may need to add just a bit more water if the dough feels dry.
  • Place the dough into a sealed container and refrigerate overnight.
  • Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
  • Remove dough from container and half.
  • Place half on center of large sheet of parchment paper.
  • Place large sheet of plastic wrap over dough and parchment.
  • Allow dough to rise for 10 minutes.
  • Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
  • The dough should be about 14 inches in diameter.
  • Peel off plastic wrap and top as desired.
  • Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
  • The parchment should slide out easily and allow for easy transfer to a cutting board.
  • Let cool and serve.

Questions & Replies

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  1. Superb crust. I've been trying for years to make pizza crust this thin, crisp and delicious that won't collapse under the weight of toppings. I made a half recipe and kneaded the dough by hand. Thank you for this outstanding recipe and to the previous seven reviewers for the most helpful tips!
  2. This is terrific - this is what pizza should be, simple and delicious. My suggestion is to lightly sprinkle cornmeal on the pizza stone just before you put the pizza on it. You don't need the parchment and the cornmeal just barely raises the dough off the stone to make it super crispy.
  3. Great thin crust pizza!! I made 1/2 of the recipe and then only used 1/2 of that for a small/personal size pizza. I will definitely be using this recipe again, as it is so easy to come together and work with!! I used my KitchenAid with the dough hook and it turned out perfect. The only thing I will change next time, is to cook the crust for about 5 mins first, then add the sauce and toppings, as I like a really crispy crust, just personal preference. Thanks for sharing the recipe.
  4. The BEST! Shatteringly crisp and lovely taste. Easy to make in the food processor, rolls out beautifully. Our favorite local pizzeria closed, so I've been on a mission to make great pizza at home. With this recipe and a cast iron pizza pan, who needs take-out?
  5. Excellent! I didn't have time to leave this overnight. I made it at lunchtime and put it in a sealed container on my cabinet. I got it out at 5, kneaded it only 30 seconds, and then left it for 10-15 minutes. I put my stone in the oven while I rolled out the crust and topped it, and then put pizza and parchment on the stone for 10 minutes. The dough is amazingly silky and smooth. The crust has a crispy texture on the very outer layer but is chewy above. It truly is outstanding. I did weigh water and flour and use my food processor for this. I found 10 oz of flour closer to 1 3/4 cup than 2 cups. Highly recommend!



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