Thin Crust Recipe

Bloom the yeast

Warm the water to 100–110°F (about 37–43°C). In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 4–6 minutes by hand).

Knead

Knead until the dough is smooth and slightly elastic, about 6–8 minutes by mixer on medium speed or 8–10 minutes by hand on a lightly floured surface. The dough should be soft but not sticky; add up to 2 tablespoons extra flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough in the bowl, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide and rest

Punch down the dough and divide into two equal portions. Shape each into a tight ball. Lightly oil or flour, cover, and let rest 15 minutes to relax the gluten — this makes stretching easier.

Preheat oven and prepare work surface

Place an oven rack in the lowest position and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza stone or steel, place it in the oven to heat. Dust a pizza peel or baking sheet with the cornmeal or semolina to prevent sticking.

Shape thin crust

On a lightly floured surface, press one dough ball from center outward with your fingers, then use your hands to stretch and spin until you have a 12" thin round with a slightly thicker edge. Aim for an even thickness — about 1/8" in the center. Transfer to the prepared peel or baking sheet dusted with cornmeal.

Make quick sauce: in a small bowl, combine crushed tomatoes, minced garlic, 1 tablespoon olive oil, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir to combine. Taste and adjust seasoning. No cooking required; the sauce will finish cooking on the pizza.

Assemble pizza

Spread about 1/2 cup of the sauce evenly over the stretched dough, leaving a 1/2" border for the crust. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Add desired toppings (e.g., 12 pepperoni slices, 1/2 cup sliced mushrooms, 1/4 cup sliced red onion, 1/4 cup roasted peppers). Finish with a light sprinkle (about 2 tablespoons) of grated parmesan.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet on the lowest oven rack. Bake at 500°F (260°C) for 8–10 minutes, until the crust is golden and crisp and cheese is bubbling. If using a very hot stone/steel, check at 6–8 minutes.

Finish

Remove pizza from oven. Drizzle or brush a teaspoon of olive oil around the crust and scatter fresh basil leaves across the top. Let rest 2 minutes, then slice and serve.