244 Reviews of Pizza Dough for Thin Crust Pizza

From: sugarpea

On Oct 10, 2003

At our house, the best pizza crust is a thin, crisp-on-the-outside, tender-on-the-inside crust. This fits the bill. It was just the right amount of dough to make two 12" crusts, the size of my baking stone. If you wanted to make slightly bigger crusts, I'm sure that would work as well. It rolled and stretched easily and the 20 minute bake time was right on.

From: Lester_C

On Oct 20, 2003

I just made this exact same recipe over the weekend, (and I did use the whole wheat flour ), and it was delicious. I spread the dough on a pizza peel, and slid it onto a very hot pizza stone (heated in a 500o oven for almost an hour), and cooked it for about 10-12 minutes. I also added about 1 Tbsp. of raw sugar ( can also use honey ). Very, very good!!!!!!

From: unmistakable1

On Mar 4, 2008

I have tried other dough recipes, but this is the one I always come back to. I finally decided to quit trying others and just stick with what works! I use 2 tsp. yeast (I buy in bulk, so I don't use the pkgs). Also, I use this recipe to make one traditional crust, as we like soft and chewy instead of crispy. I have also kneaded in some basil, oregano, and/or garlic powder in with the flour and the taste is phenomenal!!! You won't believe the difference that little bit of seasoning will make!

From: MicDoc

On Mar 22, 2004

My husband and I think this is the best pizza dough I've ever made. I mixed it up in the kitchen aid mixer, let it rise for an hour, spread it very thin on a cookie sheet, topped it, baked it at 450 degrees for about 15 minutes...yum!

From: TexasKelly

On Sep 17, 2005

This worked out great for us. The crust was wonderfully thin, not too crispy but also not too soft, and it made a really good looking and good tasting pizza. The only thing I might add next time is some salt & seasonings to the dough b/c it tasted just a tiny bit bland. Thanks for posting this, I will probably use this as my main crust recipe from now on.

From: Sue L

On Jan 3, 2004

I felt this was a fairly good pizza crust. The dough turned out well where it was pressed thinner, but where directed to be thicker (around the edge), it turned out a bit tough. I would use this recipe again, but keep the dough thinner overall. Thanks for posting!

From: AKillian24

On Jun 25, 2005

I've tried 5-9 different 'thin crust' recipes using WWF without luck and this worked great with both WW and bread flour. Better yet, the dough seems to work even better 1 month out of the freezer. I thawed it in the fridge all day and rolled it out last night for a quick homemade dinner. *perfect*. This is a keeper.

From: Chef #232047

On Jan 8, 2008

I've made this several times now. The first few times I didn't pre-bake the crust. Then for various reasons I didn't have a choice but to pre-bake the crust and it turned out SO good, it's the only way I make it now. It's good either way, but if you like cracker-like pizza crust you definitely want to pre-bake it.

From: justsaymo

On Aug 31, 2007

This is the favorite pizza crust for our family. I made as directed except used 1/2 tsp of garlic salt instead of the 1/4 tsp salt. We make it into one big pizza, so the crust is not thick, not thin, just right! Goes together quickly and doesn't require much time to rise. I do it on my bakestone at 450 for about 14 min. We love it. thanks!

From: Houseblend

On Mar 11, 2007

I am now a homemade pizza convert!!! No more frozen, undersized, overpriced, bland pizzas from the grocery store. This is only the second time I've made anything with yeast and the first time I've made my own pizza crust and boy was it easy. I threw everything into my KitchenAid with the dough hook, spread it on my preheated pizza stone after resting , prebaked, then topped and baked it off until brown. Delish and unique...DH prefers! I will always keep a batch of this dough in the freezer...Thanks!