Thin Crust Pizza Dough

I will start this post by saying, thin crust pizza is my favorite kind and I am from Chicago. Yes, even though I grew up in the windy city – the home of deep dish, Gino’s East and Uno’s…my family was a thin crust pizza family. We had a local pizzeria in our neighborhood on the south side called Fox’s and it was where we indulged in pizza most often. Yes, if we were downtown, sometime we’d go to Gino’s, but it wasn’t very often. Deep dish pizza is always a treat – but it’s not the kind of pizza I crave or eat on the regular.

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I have been working on my pizza dough for a while now, and I finally have a recipe I love and make often! When I finally dialed it in, I think Delaney and I had pizza like every day for a whole week straight as we were obsessed. This easy thin crust pizza dough recipe is so much easier than you would think. It is literally just a few simple ingredients: yeast, sugar, flour, water, olive oil, and salt. I bet you have all of that stuff in your pantry right now – and if you don’t, then I think you should have a better stocked pantry! There is really not much to this pizza dough, like I said. But, one of the main ingredients is 00 flour.

What is 00 flour and why is it better for pizza dough? The number 00 refers to fineness of the milling of the flour. 00 being really extra fine, so this flour is very soft and has a very fine texture. The 00 flour will absorb water easier because of its super fine texture, therefore making your pizza dough stretchier and easier to work with as well. This creates a light pizza dough that is soft and chewy (as opposed to a crust that can be brittle). So it allows for a char on the crust, while still being a chewy and soft crust – which I love! This dough also has that crust that bubbles up a little, which is my fave.

There is a downfall to this thin crust pizza dough recipe though. That being that, this pizza dough needs to rest on the counter for 24-30 hours. Then, it can be stored in the fridge for up to 1 week, and the flavor will develop even more. So, you have to plan your pizza night – and make this dough in advance. But, because it’s so easy to make, you can just make it anytime to prep ahead. And it’s flexible because it can be stored in the fridge for up 1 week and it will develop more flavor if you let it sit in the fridge longer.

Tips for making the best Thin Crust Pizza Dough

• Make sure your yeast is good. If your yeast doesn’t turn bubbly, then that means it’s gone bad. Yeast will usually last for about 3 to 4 months. But, if it doesn’t bubble, there’s no point in continuing on with the recipe as it won’t do its job. And that means you need to get some new yeast.

• The water should be warm, not hot. If the water is too hot, it will kill yeast. Anything 120°F or higher will kill yeast. For a reference point, your coffee is usually served to you at 160°F. So, just to give you an idea!

• I use a 00 flour for my pizza dough for the reasons above, but you can also use all purpose flour in its place if you don’t have 00 flour. But, if you love pizza and make it often, I would recommend purchasing some 00 flour.

• Make sure to use a high quality organic olive oil as that makes a difference in flavor.

The best easy thin crust pizza dough. No knead pizza dough recipe makes two pizzas. The best no knead pizza dough recipe. High altitude no knead pizza dough recipe. Easy high altitude pizza dough recipe. The best high altitude pizza dough recipe.
The best easy thin crust pizza dough. No knead pizza dough recipe makes two pizzas. The best no knead pizza dough recipe. High altitude no knead pizza dough recipe. Easy high altitude pizza dough recipe. The best high altitude pizza dough recipe.
The best easy thin crust pizza dough. No knead pizza dough recipe makes two pizzas. The best no knead pizza dough recipe. High altitude no knead pizza dough recipe. Easy high altitude pizza dough recipe. The best high altitude pizza dough recipe.

Thin Crust Pizza Dough
Makes two 8-inch pizzas

3 grams (1 teaspoon) organic active dry yeast
1/2 teaspoon organic cane sugar 
1/4 cup warm water 

255 grams (2 cups) organic 00 flour 
1 1/2 teaspoons fine salt
1/2 cup plus 1 tablespoon warm water 
2 teaspoons organic olive oil 

Add yeast, cane sugar, 1/4 cup water and let sit for 5 minutes or until bubbly. 

Add flour, salt, remaining 1/2 cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth. 

Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.

Roll out, top pizza and bake at 500°F for 10 to 15 minutes.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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