Cheese Pizza with Thin Crispy Crust

Name: Cheese Pizza with Thin Crispy Crust
Prep time: 35 min
Cook time: 21 min
Total time: 56 min
Yield: 4 servings
Cuisine: American
Ingredients: 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (6 g) fine sea salt; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; ¾ cup (180 ml) water, warm, about 105°F (40°C), comfortably warm to the touch; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) in the dough, 1 tsp (5 ml) for the bowl, and 5 tsp (25 ml) for brushing the crusts; ¼ cup (30 g) all-purpose flour, for dusting the work surface and rolling pin; 2 tbsp (20 g) fine semolina or cornmeal, for dusting the peel or baking sheet so the pizza slides; ⅔ cup (160 g) pizza sauce, thick, not watery; divided in two; 8 oz (225 g) low-moisture whole-milk mozzarella, cold, coarsely shredded (about 2 cups); divided in two; ½ cup (40 g) Parmesan cheese, finely grated; divided in two; ½ tsp (1 g) dried oregano, crumbled between your fingers (optional)

From the MyKitchenBank Kitchen

A classic American cheese pizza with a cracker-thin, shatteringly crisp base made from a simple homemade dough. Baked on a screaming-hot preheated sheet pan, it gets a browned underside, bubbling mozzarella, and a salty Parmesan finish.

Prep: 35 min
Cook: 21 min
Wait: 1 hr 13 min
Total: 2 hr 9 min
Makes: 2 thin-crust 12-inch (30 cm) pizzas (8 slices total)

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Ingredients

4 servings

For the dough
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled
1 tsp (6 g) fine sea salt
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
¾ cup (180 ml) water, warm, about 105°F (40°C), comfortably warm to the touch
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) in the dough, 1 tsp (5 ml) for the bowl, and 5 tsp (25 ml) for brushing the crusts
¼ cup (30 g) all-purpose flour, for dusting the work surface and rolling pin
2 tbsp (20 g) fine semolina or cornmeal, for dusting the peel or baking sheet so the pizza slides
For the topping
⅔ cup (160 g) pizza sauce, thick, not watery; divided in two
8 oz (225 g) low-moisture whole-milk mozzarella, cold, coarsely shredded (about 2 cups); divided in two
½ cup (40 g) Parmesan cheese, finely grated; divided in two
½ tsp (1 g) dried oregano, crumbled between your fingers (optional)

Equipment (10)

Large mixing bowl
Heavy rimmed half-sheet pan, 18×13-inch (46×33 cm), used upside down
Rolling pin
Rimless baking sheet, pizza peel, or large cutting board for sliding the pizza onto the hot pan
Box grater
Pastry brush
Fork
Kitchen scale and measuring cups/spoons
Pizza cutter or large sharp knife
Wire rack

Steps

Before you start

Read the timing: the dough rises 60 minutes, and the oven and pan need a full 30 minutes of preheating, which happens while the dough finishes rising.
Take the mozzarella out of the fridge only when you start shredding; cold cheese shreds cleanly and melts without turning greasy.
Make sure your heavy rimmed baking sheet (half-sheet size) is not warped or nonstick-coated; it will be heated to 475°F (245°C).
Clear the lower-middle oven rack position so the sheet pan can sit flat and upside down.

1
Mix the dough
- In a large bowl, whisk the 300 g (2½ cups) flour, salt, yeast, and sugar.
- Add the warm water and 1 tbsp (15 ml) of the olive oil.
- Stir with a wooden spoon or your hand for about 1 minute until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour left in the bowl; dough looks shaggy and rough.
Tip: Water hotter than about 115°F (46°C) can damage the yeast; it should feel warm, not hot.
2
Knead until smooth
- Turn the dough onto a lightly floured counter (use a little of the dusting flour).
- Knead for 6 to 8 minutes, pushing with the heel of your hand, folding, and turning.
- The dough is fairly stiff, which is what makes a thin, crisp crust.
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Ready when: Dough is smooth, elastic, slightly tacky but not sticking to your hands, and springs back slowly when poked.
Tip: Resist adding lots of extra flour; too much makes the crust dense and dry rather than crisp.
3
Let dough rise
- Rub the inside of a clean bowl with 1 tsp (5 ml) olive oil.
- Add the dough, turn it once to coat, and cover the bowl tightly with plastic wrap or a plate.
- Let it rest at room temperature (70-75°F / 21-24°C) for the first 30 minutes of its rise.
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Ready when: Dough looks slightly puffy.
4
Preheat oven and panOven 475°F / 245°C
- Place a heavy rimmed half-sheet pan upside down on the lower-middle oven rack.
- Heat the oven to 475°F (245°C) and let the pan preheat for a full 30 minutes while the dough finishes its 60-minute rise.
- In the meantime, shred the cold mozzarella and finely grate the Parmesan.
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Ready when: Dough is about 1½ times its original size and puffy; oven has been at 475°F (245°C) for at least 30 minutes.
Tip: A properly preheated pan is the secret to a crisp, browned bottom. Don't shorten this step.
5
Divide and relax
- Turn the dough onto a lightly floured counter and divide into 2 equal pieces (about 250 g each).
- Shape each into a tight ball by tucking the edges underneath.
- Cover loosely with a clean towel and rest for 10 minutes so the gluten relaxes and the dough rolls out without snapping back.
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Ready when: Balls are smooth and feel soft and relaxed when pressed.
6
Roll and dock first crust
- Dust a peel, rimless baking sheet, or cutting board with 1 tbsp semolina.
- On a floured counter, roll the first ball into a 12-inch (30 cm) round about ⅛ inch (3 mm) thick, turning it often.
- Transfer it to the semolina-dusted surface.
- Prick the center all over with a fork, leaving the outer ½ inch (1 cm) un-pricked.
- Keep the second dough ball covered.
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Ready when: Dough is a thin, even 12-inch round and slides freely when you shake the board.
Tip: If the dough springs back, cover it and rest 5 minutes, then roll again. Shake the board once to check it slides before topping.
7
Sauce and top
- Brush the outer rim with 2 tsp (10 ml) olive oil.
- Spread 80 g (⅓ cup) pizza sauce over the center in a thin layer, leaving a ½-inch (1 cm) border.
- Scatter 112 g (about 1 cup) mozzarella evenly, then sprinkle 1 tbsp of the Parmesan and a pinch of oregano, if using.
- Work quickly so the dough doesn't stick to the board.
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Ready when: Sauce is a thin even layer and cheese covers it with small gaps.
Tip: Don't overload the toppings; a thin crust turns soggy and floppy under too much sauce or cheese.
8
Bake first pizzaOven 475°F / 245°C
- Open the oven, and slide the pizza onto the hot upside-down sheet pan with a quick jerk of the board.
- Bake at 475°F (245°C) for 8 to 10 minutes.
- Rotate the pan once at the 5-minute mark if your oven browns unevenly.
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Ready when: Edges are deep golden brown, cheese is bubbling with a few browned spots, and the underside is golden and firm when lifted with a spatula.
Tip: Close the oven door promptly to hold the heat.
9
Rest and reheat panOven 475°F / 245°C
- Use a large spatula or peel to move the pizza to a wire rack.
- Immediately slide the empty pan back into the oven and let it reheat for 3 minutes.
- Meanwhile, roll, dock, and top the second dough ball exactly as before, using the remaining sauce, mozzarella, and Parmesan, and oil the rim with the remaining oil.
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Ready when: Second pizza is topped and sliding freely on the board; pan has been back in the oven for 3 minutes.
Tip: Cut the first pizza only after step 10 if you want to keep it crisp; leave it on the rack, not on a plate, so steam doesn't soften the bottom.
10
Bake second pizzaOven 475°F / 245°C
- Slide the second pizza onto the hot pan and bake at 475°F (245°C) for 8 to 10 minutes, until it looks like the first.
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Ready when: Edges are deep golden brown, cheese is bubbling and spotted with brown, and the bottom is crisp.
11
Rest and slice
- Transfer the pizza to the wire rack and let it rest for 3 minutes so the cheese sets slightly and the crust firms up.
- Slice each pizza into 4 large wedges or 8 small pieces with a pizza cutter and serve hot.
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Ready when: Slicing the crust makes an audible crackle and the slices hold their shape when lifted.

Good to know

Tips

Roll the dough thin and even; a rolling pin gives a crisper result than hand-stretching, which leaves thick spots.
Use thick pizza sauce. If yours is watery, simmer it for 5 minutes or blot with a paper towel to avoid a soggy center.
Pre-shredded cheese is coated in starch and melts less smoothly; shred a block of low-moisture mozzarella yourself.
For extra crunch, bake the crust 2 minutes longer, but watch the edges so they don't burn.

Make ahead

"After kneading, refrigerate the dough in the oiled, covered bowl for up to 3 days (flavor improves after 1 day). Bring it to room temperature for 1 hour, then continue from the divide-and-rest step. You can also shred the cheese and grate the Parmesan up to 2 days ahead and store them covered in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: wrap slices airtight for up to 4 days. Freezer: freeze slices on a tray, then wrap airtight for up to 2 months. To reheat, warm slices in a dry skillet over medium heat, covered, for 3 to 4 minutes, or on a baking sheet at 400°F (200°C) for 6 to 8 minutes until the crust is crisp again. Avoid the microwave, which makes thin crust chewy."

Substitutions

all-purpose flour → bread flour. Gives a slightly chewier, sturdier crust; use the same weight and add 1 to 2 tsp extra water if the dough feels very stiff.
instant yeast → active dry yeast. Use 1¼ tsp (4 g) and dissolve it in the warm water for 5 minutes before mixing.
low-moisture whole-milk mozzarella → provolone and mozzarella blend. Use half and half for a sharper flavor; keep to low-moisture cheese to avoid a soggy pizza.
fine semolina or cornmeal → cornmeal or extra flour. Cornmeal gives similar slide and crunch; plain flour works but can scorch on the pan.