The Crispiest, Flakiest, Thin Crust Pizza Dough Recipe EVER!

For all you people who have asked me for my “secret pizza dough recipe” here it is: 
Keep on reading for the SECRET TIP!

4 1/2 cups flour.
1 tsp. salt
1 tbs. yeast dissolved in 
1 3/4 cups warm water
1/4  olive oil (plus more for pans)
*Note: this dough recipe is great for both thin and thick crust pizzas. 

Dissolve the yeast in your warm water.  
Add all ingredients together in your kitchen aid (or other mixer with a dough hook) and knead on medium until dough is combines and pulls away from the bowl. 
Then let is rest and rise for about 30 minutes to an hour.
You want your dough to be flexible & easy to work with so we can get it nice and thin as pictured above.
This is the secret (INSERT FIREWORKS HERE!!!) to the best crust (I didn’t believe it until my sister in law, Gracie, made me try it…) is to oil your pans with a ton of oil (I already knew that trick) and then oil your crust with even MORE oil once it is on the pan!
Bake your pizza with all your favorite toppings in an oven on 425 ℉ until your crust comes out looking like this:


You want to be able to lift the crust up without it drooping… it’s almost like a cracker texture.

It is sooooooo good. The olive oil not only makes it the crunchiest crust you can imagine, but it also gives the most amazing flavor to your pizza!

Doesn’t this make you want pizza right now?! This crust is perfection!

Hope it inspires you to make your own crust! It really isn’t hard at all. We used to buy the refrigerated dough in a bag…. and let me tell you if you are doing that, you are really missing out!

Anyways, have a happy 4th of July everyone!

God bless America!

thank you for stopping by!

  1. Anonymous

    August 4th, 2012 at 6:37 pm

    This crust is the BEST I have EVER made! Thanks for sharing!

  2. Hannah Hathaway

    September 13th, 2012 at 6:21 pm

    Glad you like it!

  3. Andersen Girlie

    June 25th, 2013 at 7:57 am

    Soon good!! Must say I like the thinner crust over thicker but that's just me. Thanks for this recipe!! It's freakin awesome!!!

  4. Anonymous

    July 13th, 2013 at 5:01 pm

    This is my "go to" crust now! Thank you! I did not use a Kitchen Aid, instead I just kneaded it for a good 5 minutes, until really smooth. Also used bread flour, b/c Alton Brown said that the extra protein in it makes a chewier crust…have to say it did! I also just baked it on a pizza stone, but I think the secret that you have is the 1/4 cup of oil in the dough! Amazing! Thank you! BTW, how many pizzas do you get out of this? I made two enormous ones. I'm thinking I could make 3, 12" thin crust as well! Great recipe!

  5. Hannah Hathaway

    July 14th, 2013 at 5:49 am

    You just made my day!
    Love the tip about the bread flour. I'll have to try that one out! 🙂

    As far as how many it makes for me: 3-4 thin crusts. Sometimes I use the extra dough for calzones and freeze them… Other times I just make an extra pizza… We like cold day old pizza in our home! 🙂

    <3 Hannah

  6. Paige Anderson

    October 10th, 2013 at 3:32 pm

    1/4 ? Olive oil….cup, tablespoon?

  7. Hannah Hathaway

    October 10th, 2013 at 6:00 pm

    Sorry, that should be 1/4 cup

  8. Anonymous

    June 29th, 2014 at 3:02 pm

    Don't you need sugar to feed the yeast?

  9. Hannah @ We Lived Happily Ever After

    June 29th, 2014 at 11:42 pm

    You don't need too, but you can alway try it out. 🙂

  10. Anonymous

    April 8th, 2017 at 9:56 pm

    it's an old wives tale that you have to have sugar for yeast. it rises perfectly without it. I never use sugar in the bread that I make, I don't like the sweet taste at all that comes with it.

  11. Anonymous

    June 29th, 2014 at 10:07 pm

    My dad and I have a traditional pizza night whenever I come home from college. We were searching for a crispy, cracker-like crust recipe, and this is it! We do whole wheat instead of white, however the result is still fantastic! Thanks for this great recipe! We use it every pizza night now!

  12. Hannah @ We Lived Happily Ever After

    June 29th, 2014 at 11:43 pm

    I am so glad you use it! I make it at least once a week myself. It's so good! Haha! You seriously made my day! 🙂

  13. Carrie Landgrover

    September 24th, 2014 at 12:35 am

    I'm the wife of a pizza loving Navy man.Your recipie is the absolute best I've ever tried. Thank you so much.

  14. Hannah @ We Lived Happily Ever After

    September 24th, 2014 at 3:07 am

    So glad it's a family favorite for you too! XO

  15. Anonymous

    January 3rd, 2015 at 12:12 am

    I love the flavor but I can't seem to get my crust as thin as yours. So it doesn't come as crispy. Any suggestions?

  16. Hannah @ We Lived Happily Ever After

    January 16th, 2015 at 7:15 pm

    Make sure you water is really warm/hot. This will allow your dough to be pliable. Another tip is to add more water or oil (start with a little, and add more as needed) so the dough is more moist. It may be a little messier, but it will roll out smoother. Hope that helps! 🙂

  17. Anonymous

    January 7th, 2015 at 7:36 pm

    So glad I found this recipe again!! Loved it the first time I used it, then couldn't find this site so used another and the crust from that site was a flop. Can't wait to make it for dinner tonight!!

  18. Hannah @ We Lived Happily Ever After

    January 16th, 2015 at 7:16 pm

    I'm so glad you like it! 🙂

  19. Anonymous

    February 15th, 2015 at 10:05 pm

    I tried this with a pizza stone and lost the whole bottom of the pizza! I really enjoyed the crust that I could salvage. I am going to try again tonight with some parchment paper between the crust and stone, so I can still have the olive oil on the bottom. **fingers crossed** Just wanted anyone with a pizza stone to know 🙂 Thanks for the great recipe! Hopefully, this will allow me to continue using my pizza stone and this new method.

  20. Audrey Christley

    April 17th, 2016 at 1:33 am

    Love this crust!!!! I have been in search of a great thin crust for over a year and this is the one!!! The only changes I made was that I bake the crust first for about 5 minutes in the oven before putting my toppings on it. This helped make it almost a cracker crust which we love. Awesome recipe 🙂

  21. Kristin Holcomb

    September 11th, 2016 at 9:43 pm

    Regular olive oil or EVOO? Thank you!

  22. Hannah Hathaway

    September 15th, 2016 at 10:54 pm

    I use both depending on what I have at home. Hope that helps! 🙂

  23. arominjadearianne

    March 7th, 2017 at 8:42 am

    What the size of this one and can I keep it on the freezer?

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