Thin Pizza Crust (America's Test Kitchen)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 218.6 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Thin Pizza Crust (America's Test Kitchen) calories by ingredient


This is an overnight crust and needs to be prepared 24 hours in advance. While it's a bit high maintenance because of this, the end result is well worth it! This is an overnight crust and needs to be prepared 24 hours in advance. While it's a bit high maintenance because of this, the end result is well worth it!
Number of Servings: 16


    3 cups bread flour, plus a little extra for your work surface
    2 tsp sugar
    1/2 tsp instant or rapid-rise yeast
    1 1/3 cups ice water
    1 Tbsp vegetable oil
    1 1/2 tsp table salt


Because this pizza is a thin crust, go easy on the sauce and toppings, otherwise the crust doesn't get nice and crunchy the way you'll want it.
I use 1/2 cup sauce, 1 cup cheese and easy on the toppings.


Pulse the flour, sugar and yeast in a food processor (fitted with the dough blade, if possible) until combined, about 5 pulses. With the food processor running, slowly add the water; process until the dough i just combined and no dry flour remains, about 10 seconds. Let the dough sit for 10 minutes.
2. Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, 30 to 60 seconds. Transfer the dough to a lightly oiled work surface and knead briefly by hand until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl; cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 hours.
Adjust an oven rack to the upper-middle position (4 to 5 inches from the broiler) and set a baking stone on the rack.
Transfer dough to a clean work surface and divide in half. With cupped hands, form each half into a smooth, tight ball. Place the balls of dough on a lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic wrap and let sit for 1 hour.
5. Coat 1 ball of dough generously with flour and place on a well-floured work surface (keep the other ball covered). Use your fingertips to gently flatten the dough into a an 8-inch disk, leaving 1 inch of the outer edge slightly thicker than the center. Using your hands, gently stretch the disk into a 12-inch round , working along the edges and giving the disk quarter turns. Transfer the dough to a well-floured pizza peel and top with toppings of your choice.
Preheat oven to 500 degrees F. Bake until the crust is well browned and the cheese is bubbly and beginning to brown, about 10 to 12 minutes, rotating the pizza halfway through the baking time. Transfer pizza to a wire rack and let cool 5 minutes before slicing and serving.
Repeat step 5 to shape, top and baked the second pizza.

Serving size: 12 inch pizza, cut into 8 pieces. This recipe makes 2 pizza crusts.

Serving Size: Make 2 12-inch pizzas, 16 slices total