Thin Crust Pizza

Total Time:

30 minutes(Preparation)



Thin Crust Pizza


1/2 cupwater, room temperature
1/2 tspactive dry yeast
1/2 tsphoney
1 1/2 cupsall-purpose flour
1/2 tspsalt
crushed tomatoes, pureed (optional)
cherry tomatoes, sliced
fresh mozzarella, sliced
fresh basil leaves
olives (optional)
peppers (optional)
garlic, crushed (optional)
onion (optional)


  1. In a large bowl, vigorously mix together water, yeast and honey, set aside about 10 minutes.
  2. tir flour and salt into mixture. Stir until dough comes together, using a spoon and then your hands. If the dough becomes too sticky, use a little flour (1 tbsp at a time) to make it silkier.
  3. Flour a workspace and knead the dough a few times. Set aside for 5 minutes.
  4. Preheat oven to 500F with pizza stone in centre. (or 450F for a baking sheet)
  5. Roll the dough out, about 10", it's supposed to be thin! Gently fold the dough in half  twice then unfold it onto a floured peel.
  6. Add toppings quickly: sauce, toppings, cheese, sprinkle basil. You shouldn't have too many toppings, as it is a thin crust pizza. Do this quickly, otherwise the dough will stick to the peel.
  7. Gently transfer the pizza from the peel to the pizza stone. Bake 10-15 minutes, until crust is crispy and the cheese is golden. (Leave longer if cooking on baking sheet)
  8. Transfer the pizza back onto the peel. Let cool, slice, and serve!

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