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!

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  1. Anonymous says:

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

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

  3. Anonymous says:

    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!

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

      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! πŸ™‚

      <3 Hannah

  4. 1/4 ? Olive oil….cup, tablespoon?

  5. Sorry, that should be 1/4 cup

  6. Anonymous says:

    Don't you need sugar to feed the yeast?

  7. Anonymous says:

    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!

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

  9. Anonymous says:

    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?

    • 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! πŸ™‚

  10. Anonymous says:

    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!!

  11. Anonymous says:

    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 πŸ™‚ Thanks for the great recipe! Hopefully, this will allow me to continue using my pizza stone and this new method.

  12. 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 πŸ™‚

  13. Regular olive oil or EVOO? Thank you!

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

  15. Jen says:

    So glad I found this! It’s the best ever! I usually make 3 crusts and freeze the other two (but let’s face it, they don’t last long bc once they’re in there, I’m constantly craving pizza!) It works great both thick and thin and on pizza stone or traditional pizza pans with the holes.

  16. Anne says:

    We had to add a LOT of extra flour to get rid of the stickiness in order work the dough. Looks like it’s working for everybody else though…

  17. Lisa says:

    Can I use a pizza stone?

  18. Can i use this in a cast iron skillet? Also want to try it in a deep pan tradition pan pizza ,any tips would be much appreciated thanks

  19. Breanna says:

    This is serioulsy the best crust ever! By any chance do you have a printable version so I can keep it in my recipe book? I just love it so much! Thanks again!

    • Hannah Hathaway says:

      Thanks so much! Glad you like it too. It’s a family favorite over here. I don’t currently have a printable version, but I will look into making one!

  20. Made this last night, first crust I made that is crispy! It’s a keeper for sure, froze 1/2 of the dough for another day!

  21. Liz Barkowski says:

    Made this one night, left the second half of the dough in a bowl on the counter covered. The β€œaged” dough was even better the next day! The aging gives the crust itself a cheesy flavor. Pinning this recipe, will be my go-to pizza crust recipe from now on!

  22. Kelly says:

    Thank you for this! Finally a great dough that gets crispy on the bottom and isn’t doughy in the middle. I had zero problems with this dough. Once mixed I kneaded mine with dough hook in kitchen aid mixer for about 3-4 minutes. Let it rest about 30 minutes. Perfection!

  23. Sonia says:

    I tried this for my family and everyone loved it even my husband. I myself thought it tasted amazing and thought a lot of it had to do with the extra olive oil on bottom and top! This will be a new recipe added to our menu. Since i love garlic i think i will mince sum up in the olive oil next time and brush on the top then add all my topping. Thanks for sharing this!

  24. LaRee says:

    Can I pre make this dough and store it in the fridge?

  25. I made this crust tonight and it was fabulous! So crisp! So crunchy! New all-time favorite pizza crust. Thanks!

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