Thin Crust Pizza Recipe
Italian · Main course · 45 min total
A classic thin crust pizza with a crispy, cracker-like base, topped with simple tomato sauce, mozzarella, and fresh basil. This recipe delivers a restaurant-quality pizza at home.
30
min prep
min prep
15
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for topping
Instructions
- In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil; mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 20 minutes.
- Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Divide dough into two balls. On a floured surface, roll each ball into a 12-inch circle, about 1/8-inch thick.
- Transfer one dough round to a floured pizza peel or parchment paper. Spread half the tomato sauce evenly, leaving a 1/2-inch border. Sprinkle half the mozzarella.
- Slide pizza onto preheated stone or baking sheet. Bake for 8-12 minutes until crust is golden and cheese is bubbly.
- Repeat with remaining dough and toppings. Top with fresh basil before serving.
Tips
- For extra crispiness, par-bake the crust for 3 minutes before adding toppings.
- Use a pizza stone for best results; if unavailable, use an inverted baking sheet.
- Store leftover pizza in the refrigerator for up to 3 days; reheat in a hot oven or skillet.
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