Preparing the base is the most crucial step, as the thin crust pizza dough determines the success of the entire dish. In this recipe, we use instant dry yeast, which requires no pre-soaking and mixes directly with the flour, making the process much simpler. The history of this dish is deeply rooted in sunny Naples, where the ability to roll out the dough until it is almost transparent is considered a mark of true mastery and respect for tradition. With the ingredients listed, you will yield three dough balls, each about 30 cm (12 inches) in diameter, featuring the signature aroma of olive oil. If you don't plan to use it all at once, you can easily freeze the remaining dough to host a spontaneous pizza night whenever you like.
Appetizing thin crust pizza with a crispy rim, made with a yeast dough base.
Ingredients
- 400g (14 oz) wheat flour
- 250ml (1 cup) water
- 30ml (2 tbsp) olive oil
- 1 tsp salt
- 2 tsp active dry yeast
- Tomato puree, cheese, cooked chicken or meat, oregano, and olive oil
How to Make Thin Crust Pizza Dough
Sift the wheat flour into a bowl. Add the instant dry yeast. Mix the flour with the yeast, then add the olive oil. In my opinion, pizza dough is the perfect occasion to use extra virgin olive oil. A little extra flavor never hurts, but this is optional; regular olive oil works just fine.
Mix the sifted flour with dry yeast and add olive oil for elasticity.
Add salt to the water. Heat the salted water to 25-30°C (77-86°F). Pour the warm water into the bowl with the flour and oil.
Pour the warm water with dissolved salt into the bowl with the main ingredients.
Mix the ingredients and let the mixture rest for 10 minutes to allow the temperature to equalize.
Let the mixture rest for 10 minutes before the main kneading for better yeast activity.
Knead the dough using a stand mixer with a dough hook attachment for about 10 minutes. If kneading by hand, transfer the dough to a floured surface and knead until it stops sticking to your hands and the table.
The kneading process takes about 10 minutes until the dough becomes smooth and no longer sticks.
Transfer the kneaded dough to a lightly oiled bowl. Place the bowl inside a plastic bag or cover it with plastic wrap. Preheat your oven to 40°C (105°F). If your oven struggles to maintain such a low temperature, simply turn it on for about 7 minutes. This will be enough to create a warm environment for the dough. Place the bowl in the warmth for about 1 hour. The rising time is cut in half in a warm oven.
The prepared dough should significantly increase in volume after an hour in a warm place.
The dough is ready, and it’s time to make pizza. Punch down the dough and transfer it to a floured surface. Cut off about 300g (10.5 oz) of dough and roll it out into a thin crust.
Roll out a portion of the dough into a very thin sheet for a classic base.
For baking this pizza, I use a round baking sheet with a short rim, 32 cm (12.5 inches) in diameter.
Carefully transfer the rolled dough onto a 32 cm baking sheet.
Brush the crust with extra virgin olive oil and sprinkle with a pinch of oregano.
Extra virgin olive oil and dried oregano create a unique Italian aroma.
Spread a few tablespoons of tomato puree evenly over the crust.
Use high-quality tomato puree as a base for a juicy flavor.
Top with cooked chicken and grated cheese.
Evenly distribute the cooked chicken and generously sprinkle with grated cheese.
Preheat the oven to 230°C (445°F). Place the pizza in the hot oven and bake for 15 minutes. It is best to bake the pizza on a baking stone or ceramic tile; this helps the dough bake through perfectly, resulting in a crispy, thin crust with a delicious small rim. At home, some cooks prefer to bake the bare crust for 10 minutes, then add the toppings and finish under the broiler for 5 minutes.
Bake at 230°C (445°F) until golden brown with a crispy crust.
Slice the pizza and serve it piping hot straight from the oven.
Slice the hot pizza and serve immediately while the cheese is still melty.
To let your thin pizza crust shine to its fullest potential, try experimenting with toppings: a classic Margherita with mozzarella and basil will highlight the pure flavor of the base, while a pear and Gorgonzola variation adds a touch of elegance. For the perfect crunch, bake the pizza on a preheated pizza stone or an inverted baking sheet. This ensures an even heat transfer, giving you that legendary wood-fired oven crust. Be sure to let the finished pizza rest for a couple of minutes after taking it out of the oven to allow the juices from the toppings to stabilize. If you decide to freeze part of the dough, form it into a smooth ball, lightly brush it with oil, and place it in an airtight bag. Before using, simply move it to the refrigerator for a few hours to thaw slowly, which will keep its texture tender and elastic. Remember that extra virgin olive oil imparts a subtle herbaceous aroma to the dough, harmonizing perfectly with dried oregano and juicy tomatoes to create an authentic Mediterranean coastal vibe right in your kitchen.
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