Regular Thin Cut Recipe
Make Regular Thin Cut Recipe in just 1h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping (Basic Thin-Cut Pizza)
Tools & Finishing
Method
Dough
- 1
Activate yeast and combine
In a medium bowl, stir warm water, sugar and instant dry yeast. Let sit 5 minutes until foamy. If it does not foam, yeast may be inactive — start over with fresh yeast.
- 2
Mix dough
In a large bowl combine flour and salt. Make a well, pour in the foamy yeast mixture and the olive oil. Stir with a wooden spoon until a shaggy dough forms and no large dry patches remain.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. (Alternatively, use a stand mixer with dough hook on low for 5–6 minutes.)
- 4
- 5
Shape and rest
Punch dough down to release air. Turn onto a lightly floured surface and divide if making more than one pizza (this recipe yields one 12–14" thin-crust pizza). Shape into a ball, cover and let rest 10 minutes to relax the gluten for easier rolling.
Assembly & Baking
- 6
Preheat oven and prepare peel/pan
Place an oven rack in the lowest position and preheat oven to 500°F (260°C) for at least 30 minutes with a baking steel or pizza stone inside if available. If using a sheet pan, preheat the pan as well. Lightly dust a pizza peel or sheet pan with cornmeal or semolina and spray or oil the pan surface.
- 7
Roll thin
On a lightly floured surface, use a rolling pin (or stretch by hand) to roll the dough into a thin round about 12–14 inches in diameter. Work quickly to keep it thin. Transfer the rolled dough to the prepared peel or pan.
- 8
Sauce and cheese
Spread pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust (about 3 tablespoons). Sprinkle shredded mozzarella evenly, then scatter grated Parmesan. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle dried oregano and crushed red pepper flakes to taste.
- 9
Bake
Slide the pizza onto the preheated stone/steel or place the sheet pan in the oven. Bake 8–12 minutes, rotating once if necessary, until crust is golden-brown and cheese is bubbly with a few browned spots. Thin crust may bake faster; watch closely.
- 10
Finish
Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves if using. Slice thinly into regular thin-cut slices (aim for 8–12 slices depending on desired width) and serve immediately.