Last Updated: January 14, 2026
Crispy, crunchy, cracker‑thin pizza baked hot on a Baking Steel.
If you're chasing that shattery, crunchy, bar‑pie crunch, this is it. This is the best thin crust pizza dough recipe for home ovens, and it's surprisingly easy just 4 ingredients and minimal hands-on time. Small dough balls, a quick roll‑out, and a ripping‑hot Steel deliver that cracker-thin pizza crust that shatters with every bite. Keep the toppings light and let the bottom do the talking.
Why This Thin Crust Pizza Dough Recipe Works
This recipe makes authentic cracker-thin pizza crust the kind you get at classic bar-pie joints. If you want that cracker crust pizza dough that snaps when you bite it, this is your recipe. The secret? Roll it thin (1/8"), dock it well with a fork, and bake it screaming hot on a Baking Steel. The result: a crispy, crunchy thin crust pizza with maximum crackle and minimal chew.
Ingredients
- 500 g organic bread flour
- 330 g water, room temperature
- 10 g fine sea salt
- 1 g active dry yeast
How to Make Crispy, Crunchy Thin Crust Pizza
- In a large bowl, whisk together flour, salt, and yeast.
- Add the water; mix with a spoon until it comes together. With lightly oiled hands, knead 3–4 minutes until mostly smooth (it's okay if it's a little sticky).
- Cover and rest at room temp for ~12 hours until about doubled.
- Refrigerate at least 12 hours and up to 5 days (flavor gets better).
- On bake day, divide into six dough balls (~140 g each). Lightly flour, cover, and rest 2–3 hours at room temp.
- Roll each to 11–12" and about 1/8" thick with a rolling pin. Press out air pockets.
- Dock lightly with a fork.
- Top lightly and bake on your Baking Steel on the top rack at 500°F for 6–8 minutes until crisp and blistered. Rotate once if needed.
🔥 Pro Tip: This recipe is designed for the Baking Steel Original. The 1/4" thick steel conducts heat 20x faster than a pizza stone, giving you that crispy, crunchy bottom in just 6–8 minutes. Shop Baking Steel →
Pro Tips
- Roll, don't stretch: This style wants a flat, even skin.
- Dock: Tiny holes = flat bake = maximum crunch.
- Crunchy crust secret: The key to maximum crunch is rolling thin (1/8"), docking with a fork, and keeping toppings light. Less moisture = more crackle.
- Light toppings: Less moisture keeps the center crackly.
- Electric broiler hack: Preheat to 450°F, switch to broil right before launch so coils fire instantly.
Thin Crust Pizza Dough FAQ
How do you make thin crust pizza dough from scratch?
Start with 4 simple ingredients: bread flour, water, salt, and yeast. Mix, knead briefly, then let it ferment at room temp for 12 hours and refrigerate for another 12 hours (up to 5 days). On bake day, divide into small dough balls, roll thin with a rolling pin, dock with a fork, and bake hot on a Baking Steel.
What makes thin crust pizza crispy and crunchy?
Three things: rolling the dough very thin (1/8"), docking it with a fork to prevent puffing, and baking it on a screaming-hot Baking Steel at 500°F. The steel conducts intense heat to the bottom, creating that cracker-thin, crunchy crust.
How thin should thin crust pizza be?
For authentic cracker-thin pizza, roll your dough to about 1/8" thick (11–12" diameter). Any thicker and you lose that shattery crunch.
Can I freeze thin crust pizza dough?
Yes. After the cold ferment, portion into dough balls, oil lightly, and freeze. Thaw overnight in the fridge; bring to room temp before rolling.
Can I use all-purpose flour for thin crust pizza?
AP flour works in a pinch, but bread flour gives the snappiest, crunchiest bite thanks to its higher protein content.
How long does thin crust pizza dough need to ferment?
Minimum 24 hours total (12 hours room temp + 12 hours cold). For best flavor, ferment up to 5 days in the fridge.
Want to scale this dough? Use the Dough Calculator.
About the Author
Andris Lagsdin is the founder of Baking Steel. A former restaurant cook turned steel nerd, he invented the Baking Steel in 2011 to help people make better pizza and bread at home. He teaches simple, repeatable techniques focused on heat, timing, and confidence in the home kitchen.
Read more about Andris and the Baking Steel story →
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