A super simple, crunchy thin-crust pizza made with whole wheat flour
The most important thing about this recipe?? Easy, easy, easy! This is definitely the easiest pizza dough I have ever made. You can make it, too! Even if you have no experience with dough-making, I’ll walk you through the steps and you will have no problem throwing this together! It only takes slightly more effort than cooking a frozen pizza – but, trust me, it will taste way, WAY better.
Mix, knead, rest, roll out, and bake. Five super simple steps, I promise! You will mix together flour, salt, yeast, and water. Knead it together for a few quick minutes until the dough slowly springs back when pressed. Let it rest for just one hour, roll it out until thin, and pop it into the oven for ten minutes. Yes, TEN. So quick. Hands on time is extremely minimal in this recipe – less than 15 minutes of active time.
I use an all-purpose flour and a whole wheat flour in this recipe. You’ll use one cup of each. The whole wheat flour provides some excellent, hearty flavor to the crust and the all-purpose flour keeps the dough from being too tough and grainy. When made with both, this thin-crust is crunchy but still malleable – like you could fold the pizza in half to make a giant calzone!
And because it’s thin-crust, that’s kinda like low-carb, right? . . . . No? Okay, no. Not really. But that’s okay, because sometimes you just need an insanely tasty and perfectly crunchy piece of pizza. Or four. . .
And that rainbow of toppings you see? I’m currently obsessed. The recipe for this Garden Pizza will be posted tomorrow!
Easy Thin-Crust Pizza
Total time: 1 hour, 15 minutes
Makes: One 12-inch pizza
3/4 cups lukewarm water
1 teaspoon instant yeast
1 cup all-purpose flour
1 cup whole wheat flour
1 and 1/2 teaspoons salt
1 teaspoon olive oil
- Stir yeast into water in a large mixing bowl until completely dissolved. Dump both flours and salt into the same bowl. Mix until the dough has formed into one cohesive ball.
- Knead for 4 to 5 minutes on a lightly floured surface. When the dough is ready, it should spring back slowly after gently pressing it. If the dough still feels sticky, add more flour.
- Return the dough to the mixing bowl and lightly coat the dough and the sides of the bowl with olive oil. Cover with a clean kitchen towel and allow to rest for one hour.
- At this point, preheat your oven to 450 degrees. If using a baking stone, place in oven before heating. After resting, roll out the dough on a lightly floured piece of parchment paper, around 14 inches by 14 inches or larger. Roll the dough until around 1/8 to 1/4 inch thick. You can use your hands to press and shape the dough instead of a rolling pin, if desired.
- Top with sauce and desired toppings. If using a regular baking sheet, slide the dough (still on the parchment paper) onto the sheet and place in the oven. If using a baking stone, carefully slide the dough plus parchment sheet onto the preheated stone in the oven. Bake for 10 minutes (if using a baking stone, it will likely bake in 7-8 minutes) or until the crust looks golden-brown. Watch carefully. Allow to cool for a few minutes and enjoy!
Notes: If you are in an absolute time-crunch or just needing pizza like NOW, you can actually skip the resting stage. Talk about EASY! The resting stage allows the flavors to develop more, but this is thin-crust pizza so we’re not looking for a ton of rise anyway. I prefer this crust after the resting stage, but you can skip it, if necessary.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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