Make your own New York-style pizza with this thin crust pizza dough recipe. It bakes up crisp on the outside, with a lovely flavor.
One of my son Will’s first favorite foods was pizza. When he was just shy of two, whenever I would ask him what he wanted for dinner, the answer was almost inevitably pizza (which he said peet-za). It was every bit as cute as it sounds.
He’s now 9-years-old and is still a pizza fanatic. From deep dish pizza to breakfast pizza and everything in between, Will loves it all. And it wasn’t a big surprise when my 7-year-old daughter, Paige, also became a pizza lover from an early age.
Back in Connecticut, we had many choices for ordering out. The Connecticut pizza scene is robust and renowned. But here in Maine? Pizza just isn’t the same. Instead of having a selection of great places to get pizza, we’ve had to do a lot of trial and error to find pies we like (current favorites: the Deluxe Pizza at Jason’s in Brewer and the pies at Pat’s Pizza all over the state).
Fortunately, making pizza at home is the same wherever you live — as long as you start with a good recipe. Sure, you can buy decent pizza dough but I prefer the flavor and texture that I achieve by making my own.
This recipe for Basic Thin Crust Pizza Dough is one I’ve adapted and tweaked over the years. I used to make it in my bread machine, but these days I just do it by hand (because really, it’s not that difficult!). It makes enough dough for two 10-inch pizza crusts, which means you can either bake two pizzas or save half the dough for another night.
You start by combining warm water, sugar and yeast. Add a little olive oil. Then stir in flour and salt. Knead it until a ball forms, and then set it in an oiled bowl to rise for at least an hour.
Once it’s risen, you can use the dough to make one larger pizza or two 10-inch pies.
To cook this pizza dough, roll out into thin rounds and use a fork to prick all over. Brush with olive oil and then top as desired. Cook for 10-15 minutes on a preheated Pizza Stone in an oven set to 500 degrees. Let cool slightly before cutting.
- 2/3 cup lukewarm water
- 1 tsp granulated sugar
- 1 tsp active dry yeast
- 1 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp kosher salt
- In a large mixing bowl, stir the sugar into the water until dissolved. Sprinkle with yeast and let sit for 2-3 minutes, until foamy. Stir together, adding the olive oil.
- Sift together the flour and salt. Add to the wet ingredients and stir to combine. Using floured hands, knead until a smooth ball forms. Transfer to an oiled bowl and turn to coat. Cover loosely with a clean towel and set in a warm place to rise for at least 1 hour.
- When it's time to cook, divide into two even pieces to make two 10-inch pizzas or use to make one large pizza.
- To cook this pizza dough, roll out into thin rounds and use a fork to prick all over. Brush with olive oil and then top as desired. Cook for 10-15 minutes on a preheated pizza stone in an oven set to 500 degrees. Let cool slightly before cutting.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.