Homemade Thin Crust Pizza

Homemade Thin Crust Pizza DOUGH

Course Main Course
Cuisine Italian


  • 3 cups bread flour , plus more for work surface*
  • 2 teaspoons sugar
  • ½ teaspoon instant or rapid-rise yeast
  • 1 1/3 cups ice water**
  • 1 tablespoon light tasting oil , like grapeseed or olive oil, plus more for work surface
  • 1 ½ teaspoons fine grain sea salt
  • Cornmeal for dusting


  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add ice water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

Recipe Notes

*Cook’s notes: I like to use a mixture of cornmeal and flour on the pizza peel. Proofing in the fridge leads to less rise, a more flexible dough that holds its shape, and a thinner (and more flavorful) crust. Cornmeal has a nice crunchy texture and a pleasing taste in the final baked pizza. **It’s important to use ice water in the dough to prevent overheating the dough while in the food processor.