rolling pin<\/a> is the best way to make it very thin. The secret to thin crust pizza is rolling it as thin as possible without tearing the dough. Start with plenty of flour on the countertop to keep the dough from sticking. Then, stretch or roll the dough, starting in the middle and working out towards the edges. Rotate the dough occasionally to create an even circle. Room-temperature dough is easier to shape, so move the dough to the counter 30 minutes before forming refrigerated or thawed frozen dough.<\/p>\n","protected":false},"excerpt":{"rendered":"Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. Make one tonight, and freeze the remaining dough for later.<\/p>\n","protected":false},"author":7954,"featured_media":1930717,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305616,305615,304328,305271,305487,304338,305334,304343,304988,305004,303887,305353,305020,305024,306410,324623,303883,305031],"categories-v2":[310897,310890,308988,308984,309216,310796,308992,309337,308993,308935,308951,308478,309362,308960,308965,312369,309177,308476,308975],"coauthors":[50034],"recommended_recipes":[{"post_title":"Cheese Crust Pizza","post_link":"\/recipes\/cheese-crust-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33439_FF163882B01_14_4b-5.jpg"},{"post_title":"Pizza Bread","post_link":"\/recipes\/pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Whole Wheat Pizza 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Pizza Dough","datePublished":"2018-01-01","dateModified":"2024-02-09","prepTime":"PT10M","cookTime":"PT0M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. Make one tonight, and freeze the remaining dough for later.","recipeIngredient":["3-1\/2 cups bread flour","1 cup whole wheat flour","5 teaspoons quick-rise yeast","1 teaspoon salt","1 teaspoon honey","1-1\/2 to 1-2\/3 cups warm water (120° to 130°)"],"recipeInstructions":[{"@type":"HowToStep","name":"Form the dough","text":"Put the bread flour, whole wheat flour, quick-rise yeast and salt in a food processor. Pulse until blended. Add the honey. Turn the food processor on. While processing, gradually add the water until a ball forms. Continue processing for 60 seconds to knead the dough. If you don\u2019t have a food processor, use a stand mixer with a dough hook attachment, or knead the dough by hand in a bowl. Editor\u2019s Tip: If substituting active dry yeast, you need to proof the yeast first. Reduce the water temperature to 110\u00b0. Mix the yeast, warm water and honey in a small bowl until frothy, about five minutes. Then, add the proofed yeast to the flour mixture as directed."},{"@type":"HowToStep","name":"Rest the dough","text":"Turn the dough onto a floured surface. Shape it into a ball. Cover, and let rest for 10 minutes. Editor\u2019s Tip: You don\u2019t need to proof this thin crust pizza dough for longer than 10 minutes. However, you can leave it in the fridge overnight to let the flavors develop."},{"@type":"HowToStep","name":"Shape the dough","text":"Divide the dough into quarters. Use immediately, or freeze for later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Thin-Crust-Pizza-Dough_FT23_60691_ST_1102_1.jpg?fit=700,467"}],"recipeYield":"2 pounds (enough for four 12-in. pizzas)","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 139 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"149mg sodium","carbohydrateContent":"28g carbohydrate (0 sugars","fiberContent":"2g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7391305,"reviewCount":23,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"So glad to have a reliable thin crust pizza dough recipe! It's easy because it's done in seconds in a food processor and it's easy to spread out on the pan. I use white whole wheat flour because it is a little lighter than regular whole wheat, and I sometimes substitute '00' pizza flour for the bread flour. Great recip","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"
Great tasting! I mixed the dough by hand and it turned out good. More water was needed to get the right texture. I followed the Test Kitchen tip and made 2 thicker crusts.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barbara614"},"reviewBody":"
This recipe is easily the best pizza dough out there.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"
Great to find a pizza crust recipe that freezes so perfectly. Making 2 12\u201d pizzas and having 2 to freeze is the best fit for our family. Wonderful flavor, texture and an ability to hold a multitude of toppings makes this tasty crust, a pizza chef\u2019s dream. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rh2hart"},"reviewBody":"Really good and easy to work with, I used the yeast for pizzas (Fleischmans) made 2 small pizzas from one dough ball. My son who in the past has worked for a pizzeria was given a frozen ball to try. We'll see how that goes, I don't know if it could be tossed, It is pretty fragile as it thins out though I was still able to lift it onto a vented pizza pan. I did add Parmesan, oregano and garlic powder.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corinne2"},"reviewBody":"Very easy to make even though I don't have a food processor. It makes 8 small pizzas. I froze them and it is perfect for quick lunch or dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"germanycook"},"reviewBody":"Top-notch!! Was so pleased to find this recipe, have only made pizza dough once before and it was too thick.... much prefer thin crust. I added 1Tbsp olive oil as other reviewers suggested and it was perfect. Next time though, I will use all white flour instead of the whole wheat. (Hubby didn't really love it!)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AllisonO"},"reviewBody":"Fast, simple, and delicious! I used regular yeast rather than the quick-rise yeast and didn't have any problems. It rolled out easily and baked to the perfect crispness. I think this will replace my old crust recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snogle81"},"reviewBody":"Very tasty crust! However, I did not have anything other than all-purpose flour in my pantry, so that's what I used in place of bread and whole wheat flour. The dough came out really sticky and was nearly impossible to stretch into shape by hand, but I managed better with the use of a rolling pin. It baked up nice and even on a preheated pizza stone. I'm going to hang on to this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OhBeeOne"},"reviewBody":"Great! I put the ingredients in my bread maker, let it mix it up for five minutes or so (kneading) then divided the dough, freezing 3 more portions. Formed on a silicon sheet placed on a cookie pan then baked for 6 minutes or so then put on the ingredients for a \"Hawaiian\" pizza. Delish! Am finishing up the last piece as I type. Used whole pineapple slices rather then crushed. Hubby said 'it was the best'. =)All gone now..... rats! =^(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kerricat"},"reviewBody":"Good taste, but I had to add a considerable amount of more water.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"heidiclark1"},"reviewBody":"I found the mixture to be a little dry (as previous reviewers had noted). I pulsed in about 1 T. of olive oil, and it worked great. This dough was very easy to work with and roll out. My kids enjoyed helping in the kitchen when we made this for dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"theeeyoreguy"},"reviewBody":"excellent, i use one half dough to make a 15 inch pie and it is great!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"theboysinironwood"},"reviewBody":"My husband and I have pizza at least once a week. This is now my go-to homemade pizza crust. I just have to find the perfect sauce for this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"My husband and I thought that this recipe was fantastic! I used unbleached all-purpose flour instead of the bread flour\/whole wheat flour combination and pulsed in 1 Tbl. olive oil as some of the reviews suggested. Although I liked the convenience of making the dough in my food processor, my cheap little model had a hard time with that quantity, so I will be using my Kitchen Aid and dough hook the next time around. I like the fact that I have dough in the freezer to use in the near future and this will definitely be my new go-to pizza crust recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"danielleylee"},"reviewBody":"Nice and crispy crust! I did have to add more water as well ( as previously mentioned below) and also some olive oil. The dough rises really fast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmkasprak"},"reviewBody":"This makes a thin crust for a round pan. My kitchen aid handled this with ease.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jeanemed"},"reviewBody":"Very good. To fit my 14 inch pizza stone I divided the dough into three parts and it worked very well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kasha"},"reviewBody":"very good ! used a dough hook on KA instead","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SMellen"},"reviewBody":"I made this once from the magazine and wanted to make it again. Could not locate the magazine and so glad I remembered it was Taste Recipes and found it here. This is the easiest and best thin crust pizza crust I have made. It's great to have both easy and best from the same recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"correa0107"},"reviewBody":"So easy and so yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"keajay"},"reviewBody":"Love this recipe! I made it the day before and kept it in the fridge. The dough rose beautifully.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angelasandoval"},"reviewBody":"Had a nice taste but we found it to be just a little too chewy, to the point of almost tough. Still far better (and cheaper) than canned pizza dough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"60691","romance_copy_dek":"Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. Make one tonight, and freeze the remaining dough for later.","enhanced_recipe_title":"Thin Crust Pizza Dough","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups bread flour","IngredientText":"3-1\/2 cups bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole wheat flour","IngredientText":"1 cup whole wheat flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons quick-rise yeast","IngredientText":"5 teaspoons quick-rise yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon honey","IngredientText":"1 teaspoon honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 to 1-2\/3 cups warm water (120° to 130°)","IngredientText":"1-1\/2 to 1-2\/3 cups warm water (120° to 130°)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","RecipeId":60691,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Thin Crust Pizza Dough Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","ContributorId":null,"Firstname":"Theresa","Lastname":"Rohde","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. + resting","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"2 pounds (enough for four 12-in. pizzas).","DigitalTitle":"Thin Crust Pizza Dough","SubmittedTitle":"Easy Pizza Dough","RecipeTypeId":1,"AverageRating":4.74,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_60691_ST_1102_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":0,"TotalTimeInMinutes":10,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Thin Crust Pizza Dough","OriginalSourceProject":"Thin Crust Pizza Dough","ContestPlacement":"","Trailer":"To make pizza:<\/b> Preheat oven to 450\u00b0. Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"My family loves pizza, and this crust is our go-to recipe. It is healthier and less expensive than delivery and tastes so much better. \u2014Theresa Rohde, Scottville, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.","SequenceNo":1},{"Direction":" Turn dough onto a floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Freezer-Friendly","ID":304343},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads Rolls & Pastries","ID":305615},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Health & Wellness","ID":304988},{"Name":"Healthy Eating","ID":305004},{"Name":"Low-Fat","ID":305020},{"Name":"Low-Sodium","ID":305024},{"Name":"Vegetarian","ID":305031},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1\/4 of 1 pizza crust: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 5g protein.","NoOfRatings":23,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"Test Kitchen tips<\/B> Although, this dough makes four 12-in. thin pizza crusts, you can split the dough in half to make pizzas with a thicker crust (deep dish). <\/LI> "},{"TipType":"Related Recipe Methods","TipTitle":"","TipText":"To make pizza:<\/b> Preheat oven to 450°. Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed."}],"CommentCount":19,"RatingCount":22,"RecipeCommentDetails":[{"Comment":" very good ! used a dough hook on KA instead<\/p>","CommentId":1,"DateRated":"11\/08\/2016 19:04","GUID":"B6A0E8B7C31C66EEF4906A1E92B86DE7","MemberId":179140,"Rating":4,"ScreenName":"Kasha","SubmittedDate":"11\/08\/2016 19:04"},{"Comment":"
Very good. To fit my 14 inch pizza stone I divided the dough into three parts and it worked very well.<\/p>","CommentId":2,"DateRated":"12\/26\/2015 19:15","GUID":"2cf594db2a754085896ecef2148336f0","MemberId":1512060,"Rating":5,"ScreenName":"jeanemed","SubmittedDate":"12\/26\/2015 19:15"},{"Comment":"
This makes a thin crust for a round pan. My kitchen aid handled this with ease.<\/p>","CommentId":3,"DateRated":"11\/15\/2015 17:07","GUID":"2a037f97e10d4685aa43e142c241ab6e","MemberId":2880256,"Rating":4,"ScreenName":"jmkasprak","SubmittedDate":"11\/15\/2015 17:07"},{"Comment":"
Fast, simple, and delicious! I used regular yeast rather than the quick-rise yeast and didn't have any problems. It rolled out easily and baked to the perfect crispness. I think this will replace my old crust recipe!<\/p>","CommentId":4,"DateRated":"11\/06\/2015 20:13","GUID":"7c736e9847c4403da4d510e42af215f2","MemberId":7446023,"Rating":5,"ScreenName":"AllisonO","SubmittedDate":"11\/06\/2015 20:13"},{"Comment":"
My husband and I thought that this recipe was fantastic! I used unbleached all-purpose flour instead of the bread flour\/whole wheat flour combination and pulsed in 1 Tbl. olive oil as some of the reviews suggested. Although I liked the convenience of making the dough in my food processor, my cheap little model had a hard time with that quantity, so I will be using my Kitchen Aid and dough hook the next time around. I like the fact that I have dough in the freezer to use in the near future and this will definitely be my new go-to pizza crust recipe!<\/p>","CommentId":5,"DateRated":"10\/28\/2015 10:13","GUID":"b8cf32be267e4395ad965c5221ff1b71","MemberId":1473861,"Rating":5,"ScreenName":"sgronholz","SubmittedDate":"10\/28\/2015 10:13"},{"Comment":"
My husband and I have pizza at least once a week. This is now my go-to homemade pizza crust. I just have to find the perfect sauce for this.<\/p>","CommentId":6,"DateRated":"08\/25\/2015 18:59","GUID":"B72F69E92ECD45DFBE41D4A8E1D4185A","MemberId":410523,"Rating":5,"ScreenName":"theboysinironwood","SubmittedDate":"08\/25\/2015 18:59"},{"Comment":"
Top-notch!! Was so pleased to find this recipe, have only made pizza dough once before and it was too thick.... much prefer thin crust. I added 1Tbsp olive oil as other reviewers suggested and it was perfect. Next time though, I will use all white flour instead of the whole wheat. (Hubby didn't really love it!)<\/p>","CommentId":7,"DateRated":"12\/20\/2014 14:01","GUID":"1a2544f37bf74155a7ade34ed9754f40","MemberId":6411056,"Rating":5,"ScreenName":"Andrea","SubmittedDate":"12\/20\/2014 14:01"},{"Comment":"
I found the mixture to be a little dry (as previous reviewers had noted). I pulsed in about 1 T. of olive oil, and it worked great. This dough was very easy to work with and roll out. My kids enjoyed helping in the kitchen when we made this for dinner.<\/p>","CommentId":8,"DateRated":"07\/20\/2014 10:55","GUID":"8fb3c24485ac4d93b8043e2b1d92c7e8","MemberId":2771648,"Rating":4,"ScreenName":"heidiclark1","SubmittedDate":"07\/20\/2014 10:55"},{"Comment":"
Really good and easy to work with, I used the yeast for pizzas (Fleischmans) made 2 small pizzas from one dough ball. My son who in the past has worked for a pizzeria was given a frozen ball to try. We'll see how that goes, I don't know if it could be tossed, It is pretty fragile as it thins out though I was still able to lift it onto a vented pizza pan. I did add Parmesan, oregano and garlic powder.<\/p>","CommentId":9,"DateRated":"","GUID":"327bcd81ec7d454a9e2571521a4afd83","MemberId":2163005,"Rating":5,"ScreenName":"rh2hart","SubmittedDate":"04\/07\/2014 10:21"},{"Comment":"
Great! I put the ingredients in my bread maker, let it mix it up for five minutes or so (kneading) then divided the dough, freezing 3 more portions. Formed on a silicon sheet placed on a cookie pan then baked for 6 minutes or so then put on the ingredients for a "Hawaiian" pizza. Delish! Am finishing up the last piece as I type. Used whole pineapple slices rather then crushed. Hubby said 'it was the best'. =)<\/p>
All gone now..... rats! =^(<\/p>","CommentId":10,"DateRated":"03\/13\/2014 14:52","GUID":"86bb4f15ec0c451dba37fb4895d0b095","MemberId":6442248,"Rating":5,"ScreenName":"OhBeeOne","SubmittedDate":"03\/13\/2014 14:49"},{"Comment":"
Very tasty crust! However, I did not have anything other than all-purpose flour in my pantry, so that's what I used in place of bread and whole wheat flour. The dough came out really sticky and was nearly impossible to stretch into shape by hand, but I managed better with the use of a rolling pin. It baked up nice and even on a preheated pizza stone. I'm going to hang on to this recipe.<\/p>","CommentId":11,"DateRated":"","GUID":"443b769a85d0456897e5a8d11c35c400","MemberId":6298091,"Rating":5,"ScreenName":"snogle81","SubmittedDate":"01\/19\/2014 12:07"},{"Comment":"
Nice and crispy crust! I did have to add more water as well ( as previously mentioned below) and also some olive oil. The dough rises really fast.<\/p>","CommentId":12,"DateRated":"","GUID":"d0a6303c19174711af7ae1f2f41ed166","MemberId":4484886,"Rating":5,"ScreenName":"danielleylee","SubmittedDate":"11\/14\/2013 18:58"},{"Comment":"
Good taste, but I had to add a considerable amount of more water.<\/p>","CommentId":13,"DateRated":"","GUID":"b3e6541e6f074c72bf4dcc3fd6530034","MemberId":7403931,"Rating":3,"ScreenName":"kerricat","SubmittedDate":"11\/06\/2013 14:30"},{"Comment":"","CommentId":14,"DateRated":"01\/29\/2013 20:13","GUID":"99713159badb4ccbb1fc47d0ff20d87d","MemberId":5312565,"Rating":0,"ScreenName":"andrea4334","SubmittedDate":"01\/29\/2013 20:13"},{"Comment":"","CommentId":15,"DateRated":"07\/27\/2012 14:31","GUID":"BECC13D8A62E4F388986F2C8893FB898","MemberId":1039657,"Rating":5,"ScreenName":"margo_wheeler","SubmittedDate":"07\/27\/2012 14:31"},{"Comment":"
So easy and so yummy!<\/p>","CommentId":16,"DateRated":"06\/05\/2012 22:04","GUID":"b9073e8fb8604fdea8217d644f3fda11","MemberId":6724924,"Rating":5,"ScreenName":"correa0107","SubmittedDate":"06\/05\/2012 22:04"},{"Comment":"
Love this recipe! I made it the day before and kept it in the fridge. The dough rose beautifully.<\/p>","CommentId":17,"DateRated":"01\/20\/2012 14:15","GUID":"e3edc8c0cf514507beffef226df7100b","MemberId":1051146,"Rating":5,"ScreenName":"keajay","SubmittedDate":"01\/20\/2012 14:15"},{"Comment":"
Had a nice taste but we found it to be just a little too chewy, to the point of almost tough. Still far better (and cheaper) than canned pizza dough.<\/p>","CommentId":18,"DateRated":"12\/26\/2011 12:12","GUID":"0b324a0d87f74a15ae15483dea60cdd6","MemberId":2401339,"Rating":4,"ScreenName":"angelasandoval","SubmittedDate":"12\/26\/2011 12:12"},{"Comment":"
I made this once from the magazine and wanted to make it again. Could not locate the magazine and so glad I remembered it was Taste Recipes and found it here. This is the easiest and best thin crust pizza crust I have made. It's great to have both easy and best from the same recipe!<\/p>","CommentId":19,"DateRated":"11\/22\/2011 13:53","GUID":"cce688cb14d749379203662e3e69744b","MemberId":3527609,"Rating":5,"ScreenName":"SMellen","SubmittedDate":"11\/22\/2011 13:53"},{"Comment":"","CommentId":20,"DateRated":"11\/14\/2011 10:38","GUID":"14f6052b7027451c876f60136571ac0b","MemberId":6197099,"Rating":5,"ScreenName":"Fkysar","SubmittedDate":"11\/14\/2011 10:38"},{"Comment":"","CommentId":21,"DateRated":"10\/15\/2011 18:08","GUID":"76199ed7af4e4af8b6b41f34cebe5d72","MemberId":5240589,"Rating":5,"ScreenName":"Generals Queen","SubmittedDate":"10\/15\/2011 18:08"},{"Comment":"
Very easy to make even though I don't have a food processor. It makes 8 small pizzas. I froze them and it is perfect for quick lunch or dinner.<\/p>","CommentId":22,"DateRated":"08\/15\/2011 12:21","GUID":"dd91d47e332848e6acc20787101097a0","MemberId":6074953,"Rating":5,"ScreenName":"Corinne2","SubmittedDate":"08\/15\/2011 12:21"},{"Comment":"
excellent, i use one half dough to make a 15 inch pie and it is great!!!!<\/p>","CommentId":23,"DateRated":"08\/13\/2011 18:38","GUID":"3e5b49d1ff64420bbb4f1af5e7f3d08f","MemberId":5109095,"Rating":5,"ScreenName":"theeeyoreguy","SubmittedDate":"08\/13\/2011 18:38"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43232,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4073,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":310897,"name":"Bread Recipes","slug":"bread-recipes","term_group":0,"term_taxonomy_id":310832,"taxonomy":"categories-v2","description":"Whether you like quick breads or yeast bread recipes, our Test Kitchen has hundreds of recipes for you to explore.","parent":310890,"count":3547,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Thin Crust Pizza Dough"}},"analytics":[],"yoast_head":"\n
Thin Crust Pizza Dough Recipe: How to Make It<\/title>\n\n\n \n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n","yoast_head_json":{"title":"Thin Crust Pizza Dough Recipe: How to Make It","description":"This thin crust pizza dough recipe is freezer-friendly and easy to make. The dough is ready to bake in 20 minutes and turns out crispy and tender.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/thin-crust-pizza-dough\/","og_locale":"en_US","og_type":"article","og_title":"Thin Crust Pizza Dough","og_description":"Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. 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