Thin Crust Pizza Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.

Once the yeast is foamy, add olive oil to the yeast mixture. Pour the wet mixture into the flour and stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy. If dough is too sticky, add up to 2 tablespoons additional flour, a tablespoon at a time.

Shape the dough into a ball, lightly oil the inside of a clean bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place for 45–60 minutes, or until doubled in size.

After the first rise, punch the dough down gently to release air. For one 12–14-inch thin crust pizza, divide dough into one portion (use entire batch for a single large thin crust) or two for smaller pizzas. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and cook 20–30 seconds until fragrant but not browned.

Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Remove from heat and let cool to room temperature.

Taste and adjust seasoning as needed. Keep warm or at room temperature until ready to spread on dough.

Preheat the oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, place it in the oven inverted to preheat.

Sprinkle a pizza peel or a rimless baking sheet with the coarse cornmeal or semolina to prevent sticking. If using a baking sheet, lightly oil the surface.

On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch thin round (about 1/8–1/4 inch thick). For a very thin crust, stretch by hand and work the edges to form a thin rim. Use your fingertips to create a slightly raised edge if desired.

Transfer the stretched dough to the prepared peel or baking sheet dusted with cornmeal.

Brush the top edge of the crust lightly with 1 tablespoon olive oil to promote browning.

Spread about 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch bare rim around the edge.

Scatter 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Sprinkle the grated Parmesan on top. Arrange pepperoni slices evenly across the pizza (or substitute other toppings as desired).

Slide the pizza onto the preheated stone or inverted baking sheet in the oven. Bake 8–12 minutes, rotating once halfway through, until the crust is deeply golden and crisp and the cheese is bubbling and starting to brown.

Remove the pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves over the hot pizza. Slice and serve immediately.