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Thin and Crispy Pizza Dough

Yields 4 10” rounds


This is a wet dough that makes a light, crisp crust.  Under-working the dough will give you the best crust, over working it will give you a tough and dry crust.  Can be frozen.


  • ¼ cup Whole Wheat Flour       
  • 3 ½ cups AP Flour       
  • 2 tsp (1/4 oz) Fresh Yeast           
  • 2 tsp Salt               
  • 2 tsp Sugar               
  • 2 tsp Olive Oil           
  • 1 2/3 cup Lukewarm Water       


  1. Place the whole-wheat flour, AP Flour, yeast, salt and sugar in a mixer fitted with a dough hook.  
  2. While the mixer is running, gradually add the oil and the water.  
  3. Knead on low speed until the dough is firm and smooth, about 10 minutes. (Dough can be wrapped and placed into the freezer at this point.)
  4. Divide the dough into four balls.
  5. Flour the surface of two sheet pans placing two balls on each, covering with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.
  6. Roll out the dough on a floured surface.   Press down in the center with the tips of your fingers, spreading the dough with your hands.  
  7. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. (The outer border should be a little thicker than the inner circle.)
  8. Pick the dough up with a spatula or the back of a knife so to transfer it to a paddle that has a generous amount of cornmeal on it. (Don’t worry that the dough is not round, you are looking for an oval or a rectangular shape.  If you get a hole, simply pinch the edges back together.)
  9. Heat oven to 400.  Add pizza stone.
  10. Once the dough is on the paddle, add your favorite toppings and slide it onto the pizza stone.  
  11. After 7-10 minutes, lift and check the underside of the pizza.  It should be golden brown and crispy and the toppings should appear cooked.
  12. Remove with the paddle to a cutting board.  Allow for it to cool for 2-3 minutes and then cut.