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Pizza Dough for Thin Crust Pizza

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

5.0 · 421 reviewsRecipe card by UnknownChef86Editorial by recipesvibrant · Updated October 14, 2026
BreadsVeganLow CholesterolHealthyKid FriendlyWeeknight
Pizza Dough for Thin Crust Pizza

Total time

75 min

Servings

1

Calories

610.1

Category

Yeast Breads

Craving a pizzeria-style pie at home? This easy, foolproof vegan pizza dough recipe yields a perfectly crispy, thin crust every single time. Made with simple, pantry-staple ingredients, this crust is naturally dairy-free and low in cholesterol, making it the perfect healthy base for all your favorite vegetable-packed toppings.

Ingredients

Makes 1 serving

  • 2 1/2 all-purpose flour
  • 1 active dry yeast
  • 1/4 salt
  • 1 warm water
  • 1/2 - 1 olive oil
  • cornmeal

Method

  1. Mix a little sugar into the warm water.

  2. Sprinkle yeast on top.

  3. Wait for 10 minutes or until it gets all foamy.

  4. Pour into a large bowl.

  5. Add flour, salt, olive oil.

  6. Combine.

  7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

  8. Cover and let rest for 20-30 minutes.

  9. Lightly grease two 12-inch pizza pans.

  10. Sprinkle with a little bit of cornmeal.

  11. Divide dough in half.

  12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

  13. Try to make it thicker around the edge.

  14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

  15. Then spread with pizza sauce and use the toppings of your choice.

  16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

  17. Makes 2 12-inch pizzas.

  18. If you don't want to use all the dough, you can freeze it.

  19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

  20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Cook's notes

  • For an extra crispy bottom, use a preheated pizza stone or an inverted baking sheet placed in the oven while it preheats.
  • Ensure your water is lukewarm (around 110°F/45°C); if it is too hot, it will kill the yeast, and if it is too cold, the dough won't rise.
  • Let the dough rest for at least 10 minutes after rolling it out to prevent it from 'shrinking back' when you try to shape it.
  • Stretch the dough by hand rather than using a rolling pin if you want to keep those lovely air bubbles in the crust.

Easy swaps

  • Bread flour can be used instead of all-purpose flour for a chewier, more authentic crust texture.
  • For a gluten-free option, replace the flour with a high-quality 1:1 gluten-free baking blend containing xanthan gum.
  • Substitute olive oil with avocado oil or melted vegan butter for a slightly different flavor profile.
  • Add a teaspoon of dried Italian herbs or garlic powder to the flour mixture for a more flavorful, seasoned crust.

Frequently asked

Is this pizza dough recipe vegan?

Yes! This recipe is 100% vegan, containing no dairy, eggs, or animal-derived ingredients.

Can I make this pizza dough ahead of time?

Absolutely. You can make the dough in advance and let it go through its first rise in the refrigerator for up to 48 hours for a deeper, sourdough-like flavor.

Why is my dough tearing when I stretch it?

If the dough tears, it usually means the gluten hasn't relaxed enough. Let it rest covered for another 10–15 minutes and try again.

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