Thin Crust Pizza Base with a 20-Minute Rest
This thin crust pizza base needs no long rise: a quick yeast dough rests for 20 minutes so it relaxes enough to roll paper-thin, then bakes on a preheated pan at 475°F until crisp. Two cups of flour make two 12-inch bases, ready in about 1 hour 7 minutes from mixing to the second pizza out of the oven. Half a base, without toppings, is about 310 calories.
Quick answer
Mix 2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 3/4 tsp salt with 3/4 cup warm water and 2 tbsp olive oil. Knead 5 to 6 minutes, divide in two and rest 20 minutes while the oven heats to 475°F with a baking sheet or stone inside. Roll each piece about 12 inches wide and very thin, top lightly and bake 10 to 12 minutes per pizza.
Thin Crust Pizza Base
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Thin Crust Pizza Base Ingredients
- 2 cups (250 g) all-purpose flour, plus more for rolling
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tsp salt
- 3/4 cup warm water (about 110°F)
- 2 tbsp olive oil, plus about 2 tsp for brushing
How to Make a Thin Crust Pizza Base
- Put a baking sheet or pizza stone on the lowest rack and heat the oven to 475°F (245°C). Give it at least 30 minutes so the pan is fully hot.
- Whisk the flour, instant yeast, sugar and salt in a large bowl. Add the warm water and 2 tbsp olive oil and stir into a shaggy dough.
- Knead on a lightly floured counter for 5 to 6 minutes, until smooth and springy.
- Divide the dough in half, shape each piece into a ball, cover with a towel and rest for 20 minutes.
- Roll one ball on a floured sheet of parchment into a 12-inch round, as thin and even as you can. If it springs back, wait 2 minutes and roll again.
- Brush lightly with olive oil, add a thin layer of sauce and toppings, and slide the pizza on its parchment onto the hot pan.
- Bake for 10 to 12 minutes, until the edges are deep golden and the bottom is crisp. Roll and top the second base while the first one bakes, then bake it the same way.
Nutrition Facts
Per serving (1/2 base, without toppings) (estimated)
- Calories: 310
- Total fat: 10 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 440 mg
- Carbohydrates: 49 g
- Fiber: 2 g
- Sugar: 1 g
- Protein: 7 g
Estimated from USDA FoodData Central SR Legacy values for all-purpose flour (FDC 168894, 125 g per cup), active dry yeast, sugar, salt and olive oil, including about 2 tsp oil for brushing. Flour used for rolling and all sauce and toppings are not included.
Why a 20-Minute Rest Is Enough for a Thin Crust Pizza Base
Kneading tightens gluten, so freshly kneaded dough snaps back when you roll it. Twenty minutes lets that gluten relax so the thin crust pizza base rolls out flat and stays put. Instant yeast starts working right away, which gives the crust a few small bubbles and a light, cracker-like bite. It won’t have the deep flavor of a slow overnight dough, but it is ready on a weeknight.
The Hot Pan Makes It Crisp
A thin base has very little dough to dry out, so it needs strong heat from below. A stone, steel or upside-down baking sheet heated for 30 minutes at 475°F starts crisping the bottom the moment the pizza lands. Sliding it in on parchment is the easiest way to move a floppy thin round; you can pull the paper out after 5 minutes if you want an even crisper bottom.
Thin Crust Pizza Base Timing
| Step | Time | Notes |
|---|---|---|
| Preheat oven and pan | 30 min | Starts before you mix |
| Mix and knead | About 10 min | Smooth, springy dough |
| Rest | 20 min | Covered, at room temperature |
| Roll and top first pizza | About 5–10 min | 12 inches, very thin |
| Bake pizza 1, roll pizza 2 | 10–12 min | |
| Bake pizza 2 | 10–12 min |
Tips for a Thin and Crispy Pizza Base
- Roll on parchment. It stops sticking without adding lots of flour, which can make the crust dry.
- Go light on toppings. A thin crust pizza base can’t carry a heavy load; 1/3 cup sauce and 1 cup cheese per pizza is plenty.
- Pre-cook wet toppings. Mushrooms, onions and spinach release water; sauté them first.
- Choose the right toppings. Turkey pepperoni, roasted peppers, olives, chicken or beef sausage crumbles all work well.
- Use the lowest rack. It puts the base closest to the heat source in most ovens.
Make a Thin Crust Pizza Base Ahead
After the 20-minute rest, oil the dough balls, put them in covered containers and refrigerate for up to 2 days. The slow chill adds flavor. Let them sit at room temperature for about 30 minutes before rolling. You can also freeze the dough balls for up to 3 months and thaw them overnight in the fridge.
To par-bake, bake the rolled base without toppings for 4 minutes, cool, wrap and refrigerate for a day or freeze. Top and finish it from cold for 8 to 10 minutes.
Leftover Pizza
Refrigerate leftover slices within 2 hours and eat them within 3 to 4 days, the FoodSafety.gov time for pizza (see the FoodSafety.gov chart). Reheat them in a dry skillet over medium heat with a lid, or at 400°F in the oven, so the crust re-crisps.
For the sauce, simmer a batch of tomato sauce from tomato paste with less water while the dough rests. For a faster weeknight option, try a pita pizza.
Thin Crust Pizza Base FAQ
Can I make this thin crust pizza base without yeast?
Yes, replace the yeast with 1 1/2 tsp baking powder and skip the rest. The crust is more like a cracker and less chewy.
Can I use whole wheat flour?
Swap up to half the flour for whole wheat and add 1 to 2 tbsp more water. The base will be a little denser.
Why is my thin crust soggy in the middle?
Too much sauce, wet toppings, or a pan that wasn’t fully preheated. Keep toppings light and heat the pan for 30 minutes.
Do I need a pizza stone?
No. An upside-down heavy baking sheet, preheated with the oven, works well.
How many calories are in a thin crust pizza base?
About 620 calories for a whole 12-inch base, or 310 for half, before toppings, based on USDA FoodData Central values.
Sources
Featured photo: Unsplash
