Thin Crust Pizza & Easy Pizza Sauce


Thin Crust Pizza & Easy Pizza Sauce

Makes 2 personal pizzas or 1 medium pizza

Pizza Dough Ingredients

  • 1c (120g) white flour

  • 1tsp instant yeast

  • 1/2tsp kosher salt (if you using table salt, which is not recommended, reduce by half)

  • 1/2tbs extra virgin olive oil

  • 1/2c warm water (you will likely only use 1/4c of this)

  • 1/4c flour for dusting hands and adjusting dough if necessary

Pizza Sauce Ingredients

  • 1-12oz can diced tomatoes

  • 1/2tsp dried basil

  • 1/4tsp dried oregano

  • Salt and pepper to taste

  • optional: 1/4tsp red pepper flakes

Pizza Dough Directions

  • If using a food processor:

    1. Add flour, salt, and yeast to a food processor and pulse until well-combined

    2. Drizzle in olive oil and pulse again

    3. Slowly add the warm water, a little at a time, and continue pulsing to mix. You ‘ll only want to add enough water to the point where the dough comes together and forms a ball. If the dough seems too wet, sprinkle a little more flour in and mix until the dough is the right consistency. It should be soft, but not too sticky.

    4. Transfer the dough to a lightly oiled large bowl and cover with a damp towel.

    5. Let the dough rest covered for 1 hour in a warm place.

  • If mixing by hand:

    1. Combine flour, salt, and yeast in a large bowl and combine well.

    2. Add the olive oil and about half the water and mix.

    3. Add more water, a little at a time until the dough seems soft, but not sticky.

    4. Turn the dough out onto a lightly-floured surface and continue to knead for about 5 minutes until the ingredients are well-combined and the dough has a slightly elastic feel to it.

    5. Transfer the dough to a lightly oiled large bowl and cover with a damp towel.

    6. Let the dough rest covered for 1 hour in a warm place.

Pizza Sauce Directions

  • Drain off most of the liquid from the can of tomatoes

  • Combine all ingredients in either a food processor, blender, or tall cup for immersion blending

  • Blend lightly in small bursts until the sauce is combined, but still a little chunky

  • Season with salt and pepper to taste and set aside

Cook Your Pizza

  • Pre-heat your oven to 450º (425º if you are using a convection oven) and place either a pizza stone or large cast-iron skillet in the oven.

  • Prep your pizza toppings and have them ready to go, assembly moves fast!

  • Once the oven has come to temperature, carefully remove your pizza stone or cast-iron and place it on a heat-safe surface.

  • Lightly flour your hands and begin stretching your pizza dough, keeping sure to maintain a fairly even thickness as you go. Depending on the type of crust you like, pull thinner for a crispier crust and maintain some thickness for a chewier one.

  • Once the dough is how you like it, carefully place it on the hot surface of your stone or cast-iron.

  • Add your sauce, cheese, and whatever other toppings you desire. Since this is not a heavy crust, be careful to not overload your pizza.

  • Place the stone or cast-iron back in the oven and cook for 10-15 minutes. Take care to check on your pizza, since all ovens are different. If you think it is getting near done, you can use a spatula to lightly lift one side of the crust to make sure it is neither to firm nor too soft.

  • Once pizza is cooked, remove from the oven and transfer it to a cutting board to cool for a few minutes before slicing.


  • If using a cast-iron or pizza stone that isn’t well-seasoned, I’d recommend brushing on a light coating of high-heat oil on the surface prior to placing the pizza dough on it to prevent sticking.

  • While not recommended, if you don’t have a cast-iron or pizza stone a baking sheet can work. If using a baking sheet, do not place it in the oven while you are pre-heating. Instead, oil the cold sheet and assemble your pizza on it. Place it in the oven and keep a close eye on it to make sure the crust isn’t burning.

  • Since this is a thin crust pizza, go easy on the toppings. I try to limit it to 2-3 toppings (aside from cheese and sauce) per pizza. Some of my favorite toppings are: turkey pepperoni, italian sausage, kalamata olives, thinly sliced zucchini, and dollops of ricotta.

Nikki Hancock