Go Back
+ servings

Thin and Crispy Pizza Crust

This thin and crispy pizza crust is just right and still substantial enough to hold all of your ingredients!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: crust, italian, pizza
Servings: 3 people
Calories: 280kcal


  • 1/2 tsp Active dry yeast
  • 3/4 cup Lukewarm water
  • 1 tsp White sugar
  • 1 tbsp Olive oil
  • 1 1/2 cup All purpose flour
  • 1 tsp Salt
  • 1/2 tsp Granulated garlic
  • 1 tsp Italian seasoning
  • toppings of your choice


  • Place your pizza stone in the oven and preheat the oven to 500º, cut a piece of parchment paper large enough to overlap the sides of your pizza stone and prepare pizza toppings.
  • Combine yeast, water, sugar and olive oil in the bowl of your mixer and let sit for approximately 10 minutes.
  • Combine Flour, salt, garlic and Italian seasoning in a separate bowl.  Using the dough hook on your mixer - gradually combine the dry ingredients with the yeast mixture.  Continue mixing until the dough has come together into one cohesive ball.  If the dough is too sticky, add a SMALL amount of flour (1 tsp) at a time.
  • When the dough has become a cohesive ball, remove it from the mixer bowl, and knead it just a few times.  Place the dough in the center of the parchment paper and allow it to rest for approximately 5 minutes.
  • Using your hands or a rolling pin, slowly and gently roll the dough out as thin as possible on the parchment paper.  I usually aim for a 14 inch pizza.  
  • Top the dough with your favorite toppings, carefully lift the entire sheet of parchment paper with pizza and place on pizza stone in oven.  Bake for approximately 10 minutes.  Watch your pizza carefully as ovens and pizza stones can vary greatly.  Enjoy!


Sodium: 780mg | Calcium: 19mg | Sugar: 2g | Fiber: 2g | Potassium: 67mg | Calories: 280kcal | Saturated Fat: 1g | Fat: 5g | Protein: 7g | Carbohydrates: 50g | Iron: 3.1mg