Thin-Crust Pizza Dough Recipe

This pizza crust recipe is exactly what we've been searching for! It's incredibly easy to follow with basic ingredients. After reading through the comments, I made a couple of the recommended adjustments. I preheated my large cast iron skillet to 500 degrees, then placed the crust in the pan and baked it for 1.5 minutes. After adding the toppings, it went back into the oven for 8.5 minutes, followed by 2 minutes under the broiler. The result? A perfect pie!

This pizza dough is now at the top of my list! I prepare it in my bread machine, double the ingredients, use instant yeast, and let the machine work its magic. To bake the pizza, I transfer the dough into a 10" cast iron skillet, heat it on my gas stove over medium-high heat, and get ready to enjoy a delicious homemade pizza.

I decided to make a double batch of this pizza dough recipe and was pleasantly surprised that I could make 4 smaller pizzas on cookie sheets. My family absolutely loved the end result. The dough itself was very easy to prepare. I made it in the morning, stored it in the fridge, and used it later for dinner. I noticed that the dough did rise a bit while in the fridge. For added flavor, I incorporated some fresh chopped rosemary, garlic salt, and a touch of olive oil into the dough before shaping the crusts. To prevent sticking, I sprinkled cornmeal on the pan before placing the crusts. I then baked the crusts in a 500-degree oven for 10 minutes. Once the crusts were partially baked, I took them out, added our favorite toppings, and returned them to the oven for another 10-12 minutes. The result was delicious thin-crust pizzas that were a hit with my family! I can definitely see myself making this recipe on a weekly basis.

During the Covid-19 lockdown in Ontario, unable to dine at our favorite Italian restaurant, we sought alternatives and discovered the best Thin-Crust Pizza Dough recipe. Having experimented with other recipes, we kept coming back to this one. Making minor tweaks such as increasing the salt to 1 tsp, adding 1/4 tsp of honey, and splitting the dough into 2 portions to achieve a thin crust, we let it sit for a few hours to allow the dough to rise to perfection.

Outstanding! I substituted 1/2 tsp of sugar for the 1/4 tsp and used 3/4 tsp of rapid dry yeast instead of active dry yeast. I also incorporated Italian seasonings into the dough. After rolling and stretching it nicely, I placed it on my preheated pizza stone and baked it for two minutes before adding sauce and toppings. The crust turned out super crunchy! It was absolutely perfect! This recipe is fantastic!

This pizza dough is superb.

"Why bother adding yeast if there's no time for the dough to rise? I'm a bit skeptical about this recipe, but I'll give it a try. Currently giving my dough some time to rise."

I tried this recipe with some modifications - I added garlic powder, onion powder, oregano, and pepper. I also drizzled olive oil on the crust before adding the sauce. The result was fantastic! Even though my yeast was expired, I doubled the amount suggested, and the final outcome was even better than expected.

Convenient, time-saving, and absolutely delicious