Crispy, cracker-thin pizza dough baked hot on a Baking Steel for next-level results.
If you’ve been hunting for the best thin crust pizza dough recipe, you’re in the right place. When it comes to pizza crust, everyone has an opinion some swear by thick and chewy, others love light and airy like our 72-hour dough. But if you’re all about that cracker-thin, crispy crunch, this recipe is for you.
This dough uses smaller portions (about 140g each) and a rolling technique that presses out air pockets, giving you an ultra-thin crust that bakes up beautifully crisp. Paired with a hot oven and a Baking Steel, you’ll get perfectly blistered edges and a shatteringly crisp base every single time.
Pro Tip: Already have a batch of our friends 72 Hour Dough or our 24 Hour Dough? You can absolutely use a dough ball from that recipe for thin crust. Just roll it out with a rolling pin to about 1/8” thick it bakes up beautifully crisp. We recommend about 140 grams of dough.
Ingredients
- 270 g organic bread flour
- 8 g fine sea salt
- 1 g active dry yeast
- 180 g water, room temperature
Directions
- In a large bowl, whisk together flour, salt, and yeast.
- Slowly add the water and mix with a wooden spoon until combined. Remove dough with lightly oiled hands and knead for 3–4 minutes. Dough will be sticky but should form a loose ball.
- Place the dough in a covered bowl and rest at room temperature for 12 hours. It will double in size.
- Transfer the dough to the fridge for at least 12 hours and up to 5 days
- On bake day, divide the dough into six 140g balls. Lightly flour, cover, and rest 2–3 hours at room temperature.
- Roll out each dough ball to 11-12 inches and about 1/8" thick using a rolling pin. Knock out all air bubbles for a perfectly flat bake.
- Dock dough lightly with a fork to prevent puffing.
- Top lightly and bake on your Baking Steel at 500°F for 6–8 minutes until crispy and blistered.
Pro Tips for Perfect Thin Crust
- Use a Rolling Pin: For this style of dough, you actually want to press out air pockets Roll it thin and even.
- Dock the Dough: Poke holes with a fork so the crust bakes flat no random bubbles.
- Top Lightly: Thin crust + heavy toppings = soggy center. Less is more.
- Bake on Steel: A Baking Steel retains intense heat and guarantees that crisp, blistered base.
- High Hydration = Crispy Texture: At ~66% hydration, this dough bakes up shatteringly crisp while staying light.
Thin Crust Pizza Dough FAQ
Can I freeze this dough?
Absolutely. After bulk fermentation, portion and freeze the dough balls in airtight containers or bags. Thaw in the fridge overnight, then roll and bake as usual.
Do I have to use a Baking Steel?
Technically no, but if you want the pizzeria-style crunch at home, a steel transfers heat 20X faster than a stone.
Why is my crust chewy instead of crispy?
Roll thinner, top lighter, and bake hotter. Also, make sure you dock the dough to keep it flat.
How is this different from your 72-hour dough?
Our 72-hour pizza dough creates a bubbly, airy crust. This thin crust skips the air pockets and goes for crispness.
Nutrition Facts (per 1 dough ball, ~140g)
- Calories: ~180 kcal
- Carbohydrates: 36g
- Protein: 5g
- Fat: 1g
- Sodium: ~270mg
*Approximate values; toppings not included.
Want to scale this recipe? Check out our Dough Calculator to make extra dough to freeze or share.
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