Thin-Crust Pizza Dough Recipe


  • 2 1/2 cups (300g) Bread flour
  • 1 teaspoon (5g) Sugar
  • 1 teaspoon (5g) Salt
  • 1 packet (7g) Instant yeast
  • 1 cup (240ml) Warm water (about 110°F or 45°C)
  • 2 tablespoons (30ml) Olive oil


  1. Prepare Yeast Mixture: In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
    • Sugar and Warm Water: The sugar acts as food for the yeast, and the warm water activates it. The yeast consumes the sugar and releases CO₂ and alcohol, initiating the fermentation process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the bread flour and salt.
    • Bread Flour: High in gluten, which is crucial for a chewy crust.
    • Salt: Enhances flavor and strengthens the gluten structure.
  3. Combine Ingredients: Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
    • Olive Oil: Adds flavor and tenderizes the dough, contributing to a crispier crust.
  4. Knead Dough: Turn the dough out onto a floured surface and knead until smooth and elastic, about 7-10 minutes.
    • Kneading: Develops gluten, essential for the dough’s elasticity and ability to trap gases produced by the yeast.
  5. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
    • Fermentation: During this process, the dough develops flavor and texture as the yeast continues to ferment the sugars, producing more CO₂.
  6. Shape Dough: Punch down the dough and divide it into two balls for two pizzas. Roll out each ball into a thin circle on a floured surface.
    • Shaping: The thin roll-out ensures a crisp, thin crust. Punching down the dough releases large gas bubbles, leading to a more uniform texture.
  7. Pre-Bake (Optional): For an extra-crispy crust, pre-bake the rolled-out dough in a preheated 475°F (245°C) oven for 3-4 minutes before adding toppings.
    • Pre-Baking: Sets the dough’s structure, preventing it from becoming soggy once toppings are added.
  8. Add Toppings and Bake: Add your desired toppings and bake in a preheated 475°F (245°C) oven for 10-12 minutes, until the crust is golden and crisp.
    • High-Temperature Baking: Allows for a quick bake, which crisps the crust while melting and browning the toppings. The high heat also contributes to the final rise and browning of the crust due to the Maillard reaction.

Scientific Explanations

  • Yeast Fermentation: The yeast fermentation process is crucial for leavening the dough. It produces CO₂, which gets trapped in the gluten network, causing the dough to rise.
  • Gluten Development: Gluten gives the dough its stretchy, elastic quality. Proper kneading aligns the gluten strands, creating a strong network that can hold the gases produced by the yeast, essential for a chewy crust.
  • Olive Oil in Dough: Olive oil coats the flour proteins, limiting gluten development slightly. This results in a tender, crisp crust, perfect for thin-crust pizza.
  • High-Temperature Baking: Baking the pizza at a high temperature ensures a quick rise, leading to a crisp, blistered crust. The high heat also promotes the Maillard reaction, which creates a flavorful, golden-brown crust.

This thin-crust pizza dough recipe is an excellent example of how understanding the science behind the ingredients and baking process can yield delicious results. The combination of yeast fermentation, gluten development, and high-temperature baking creates a pizza crust that is crispy on the outside yet chewy on the inside.

John Nguyen
John Nguyen
Articles: 103

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