Thin-Crust Pizza


For 1 large thick, or 2 large thin-crust pizzas

  • 3/4 cup (6 fl oz) warm (105-110 °F) water ( around 20 seconds in the microwave )
  • 1/4 teaspoon sugar
  • 1 teaspoon active dry yeast ( 1/2 package )
  • 2 cups all-purpose flour divided to 1-3/4 cups and 1/4 cups
  • 1/2 teaspoon salt

For 2 large thick-crust pizzas

  • 1-1/2 cup (12 fl oz) warm (105-110 °F) water ( around 30 seconds in the microwave )
  • 1/2 teaspoon sugar
  • 2 teaspoons active dry yeast ( 1 package )
  • 4 cups all-purpose flour divided to 4-1/2 cups and 1/2 cups
  • 1 teaspoon salt


  1. In a small bowl whisk the water, sugar, and yeast together, Let it sit for about 10 minutes or until it froths up.
  2. In the bowl of the mixer mix together the larger portion of the flour, (add some flour from the small portion if the dough is too sticky), salt, and yeast mixture with the dough hook for about 3-5 minutes or until the dough is soft and elastic. It is done when it comes clean down from the side.
  3. To make thin crust pizza, use the dough without proofing.
  4. For thick crust pizza, or to use it later the same day, shape the dough into a ball and put it into an oiled bowl. Also, rub the dough with oil and cover it with a foil wrap or a lid.
  5. For thick crust pizza proof it for 30 minutes.
  6. To use it on another day freeze the dough.


  • Preheat the oven to the highest temperature it can provide.
  • If we bake on 550 °F, the pizza is done in 8 – 10 minutes.

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