bread, recipes

The best homemade thin crust pizza

Making your own pizza base is such a liberating feeling. It’s pretty simple and really quick. After the first time you will really look forward to doing it again and again. With this recipe you can make a brilliant thin crust pizza which is crisp yet chewy and tastes as good as that of a fancy Italian restaurant.

I have been dying to try out our new cake mixer. We couldn’t find the fancy Kitchen Aid one but we got one by Sogo which is just the same! It doesn’t really take time to hand-mix the pizza dough but I thought I would try it out in the new stand mixer.


The ingredients:

  • 1 cup of warm water
  • 1 tsp active-dry or instant yeast
  • 1 ½ cups of flour (maida)
  • ½ of wheat flour (atta)
  • 1 tbsp of olive oil
  • 1 ½ tsps salt
  • ½ tsp of sugar

Let’s get cooking:

Mastering yeast is pretty straightforward. Dry yeast or instant yeast is available at most supermarkets and probably the bigger kirana stores. Blue Bird’s active dry yeast is pretty good and easily available.


Pour the water in a mixing bowl (or the bowl of your stand mixer) and dissolve the yeast, salt and sugar. Just stir it around until everything has dissolved.

Now add the flour and start combining. If you are using the stand mixer then start off on 2 for a few minutes and crank it up to 3 for few minutes more. Add the glug of oil just as you are about to form a dough ball.

Knead it a couple of times and leave it. Cover the bowl with cling film and leave it to rise for an hour. You can use the dough straight away as well as it will rise a bit as it bakes but rising it aside helps to improve the texture and flavour.


After an hour knead the dough a little bit and again cover it with cling film and leave it for half an hour. At this point you can also bung the dough into the fridge if you want to use it later.

Roll out the dough on a floured surface. While baking it’s going to rise and double so you can decide how thin you would like your pizza. I would recommend rolling it out to an 2 mm thickness to get a crunchy yet chewy consistency. While rolling if the dough starts getting sticky then you can dust it with more flour.

I decided to top mine with some pasta sauce out of a jar, topped with some chicken salami and grated cheese. Sprinkled some oregano and basil and finished it off with a light drizzle of olive oil.

Preheat your oven for at least 15 minutes at its highest temperature and bake the pizza till the crust starts turning brown which should be in about 30 minutes.


2 thoughts on “The best homemade thin crust pizza

    • Hey Rachna! I keep the yeast outside but tightly sealed. I think it definitely spoils if moisture gets to it. Just find a cool, dry place in a cupboard and keep it tightly sealed.

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