Thin Crust Pizza

June 10, 2015
thin crust pizza

It’s been really warm this week in my air condition-less apartment, so naturally I decided to heat my oven to 500 degrees to make pizza. But excessive heat aside, this thin crust pizza is so worth it.

Pizza cravings will typically hit me out of no where and I’ll spend the day craving all the delicious cheesy goodness. But what you can pick up at the pizza chain (while really, totally delicious at the time) leaves you lethargic, weighed down, and with a ton of leftovers in the fridge.

This thin crust pizza recipe gives you all the crispy, cheesy deliciousness you want in a pizza without leaving you feeling like you need to collapse on the couch to digest for three hours. And since the crust doesn’t need to rise, you can get the pizza assembled and in the oven in just 15 to 20 minutes.

thin crust pizza  doughYou start off combining a packet of yeast, warm water, and a tablespoon of honey in a bowl. While that gets nice an frothy, you can start getting out all your other pizza toppings and do any chopping or grating that needs to be done. After about 10 minutes, add the flour and a pinch of salt and mix until the dough is elastic and easy to handle.

thin crust pizza rolled outPlop it onto your counter and roll it out nice and thin. I only used half of the dough here and wrapped the rest in plastic wrap to store in the fridge for another day.

thin crust pizza  sauceToppings! The sauce I used was my standard pasta sauce I always use, leftover from a few days before. All you need is a can of tomato sauce, basil, rosemary, parsley, garlic, and a bit of sugar to remove the bitterness. After, I tossed on some mozzarella and fontina cheese and ended with fresh basil.

Pop it into the oven on a pizza stone at 500 F, or, if you’re using a baking sheet, bake it at 450 F. Baking times vary, but mine only took 8 to 10 minutes to cook through. When the crust is golden on the bottom and the cheese fully melted, you’re good to go.

thin crust pizza sidethin crust pizza slicedThe thin crust pizza is perfectly crisp at the bottom but sturdy enough to hold all your toppings. Whether enjoyed at home or with friends, it’s sure to satisfy that pizza craving (even if it does leave your place even more abysmally hot than before).

Thin Crust Pizza

Pizza dough:
1/2 cup warm water
1 tbs. honey
1 packet yeast
Pinch of salt
1 1/4 cups flour (plus extra)

1 can tomato sauce
2 tbs. garlic, minced
1 tbs. parsley
1 tbs. basil
1 tsp. rosemary
1 tbs. sugar

1/2 cup mozzarella, grated
1/2 cup fontina, grated
Fresh basil

1. Preheat oven and pizza stone to 500 F. If you don’t have a pizza stone, preheat the oven to 450 F and use a baking sheet.

2. Combine water, yeast and honey in a bowl. Allow to sit 10 minutes or until top is foamy. Then, add in the salt and flour gradually, stirring in-between. Add flour until the dough is elastic and easy to handle.

3. Roll the dough out on a floured surface and roll it as thinly as possible (around 1/4-1/8 inch thickness is ideal).

4. Combine all your sauce ingredients in a saucepan and heat until the sauce is bubbling, stirring occasionally. Remove from heat.

5. Top the pizza with sauce, cheese, fresh basil, or any other toppings you like. Keep in mind that this is a thin crust–don’t put on too many ingredients or it won’t hold up!

6. Transfer the pizza onto your pizza stone or baking sheet and bake for 8-10 minutes. The crust will be golden on the bottom and the cheese melted when it is ready.


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