Perfect Thin Crust Pizza in 7 Minutes Cook Time




About: I live in Davis, CA, USA. It's very flat here, so we ride bikes a lot and make our own fun.

Make a thin crust pizza in your very own oven at home! Hand stretch the dough, layer toppings lightly, and follow these easy steps to a thin crust crunchy perfection! Not only is it fast, you will become famous among your friends and relatives as an amazing pizza chef demi-god.

Step 1: Preheat Oven to 550, Place Rack in Highest Position

Put rack in highest position, this is important.
Put temp as high as it will go, 550 is common.
Some ovens only go to 450 and don't work as well.

Your smoke alarm may go off in ten minutes, even with no smoke. That is a good sign meaning your over is hot enough!

Step 2: Oil Your Pan or Cookie Sheet

In a previous life my pizza pan was a carrot n celery party tray with the ranch dip in the center. I've been using it about ten years and it is nice and thin and was free. A cookie sheet will work, too, use a thin cheap one, the thinner the better.

Add about 2 tablespoons of olive oil and spread is around evenly with your fingers, or use a wad of paper towel, or a pastry brush for the kitchen gadget inclined.

Step 3: Dust Dough Ball With Flour. Use Medium Dough Ball for a Large Pizza

Dust dough ball with flour. Dust both sides. Don't pinch the ball. Use a small or medium dough ball for a large pizza.

I buy my dough balls from the pizzaria nearby. But once I tried to buy a doughball from a new pizza place and the owner got really mad and kicked me out of the restaurant. I think he thought I was a cheapskate and cutting into his business. 

You can make your own dough, that's fine too.

Pizzarias seem to have med, large, and extra large pizzas. Buy the smallest doughball, you will stretch it thin even for an extra large pizza.

Step 4: Pinch a Ring Around the Dough Ball

Pinch a ring around the dough ball with your finger tips. This helps your dough ball decide to stay round as you stretch it.

Step 5: Stretch Dough Ball Over Your Fists

Stretch dough ball over your fists. Punch up a few times and allow gravity to stretch the dough.

Step 6: Hand Stretch. Italian Law Makes Rolled Pizza Dough Illegal.

Put down the rolling pin and back slowly away with your hands up! Nice and easy now.

You can roll your pizza dough if you want, but if you do you are not allowed to call it pizza anymore (at least in Italy). Maybe then they call it pizz-ahhh. Anyway, there is a difference between hand stretched and rolled, but I don't think one way is better, just different. I always hand stretch because its faster you don't need to get flour all over your counter.

To hand stretch hold the edge of the dough and allow gravity to pull the dough down. Rotate your hand along the edge. Hold it up to the light and grab the thickest sections and pull slightly apart.

You can try tossing, too. It's fun! It seems like first timers get pretty nervous and excited about tossing the dough, but its almost impossible to mess it up. Just make sure your floor is relatively clean or do it first over a table. Go for it!

Step 7: Finish Stretching Dough on the Pan

Finish stretching dough on the pan to make it more round.

Step 8: Microwave Cold Toppings. Squeeze Wet Toppings With Your Hands.

Microwave your sauce.

Grab that wet pineapple or artichoke hearts in your hand and squeeze over the sink. If the wet toppings are cold, microwave them too.

Don't microwave the cheese.

Step 9: Add Topping VERY Lightly.

Add topping VERY lightly. Microwave cold topping first. Sqeeze dry wet toppings (like pineapple or artichoke hearts).

For a large pizza use about:
SAUCE - less than 1/4 cup (see pics)
CHEESE- less than 1/2 cup (see pics)

I know it seems unpatriotic to use such light toppings on a pizza. But try it, you might like it! If you feel its your duty as an American to add more sauce than shown in the pictures, make sure it is good and hot before you spread it.

Step 10: Drizzle Olive Oil on Crust With a Spoon. Sprinkle Dried Basil or Sea Salt.

Drizzle olive oil on crust with a spoon. About three teaspoons. This will make a golden crust.

Sprinkle dried basil, thyme, or oregano all over, its more for looks than taste. Large grained sea salt is also nice.

Step 11: Put in Top Rack of Oven for 5 Minutes Only.

Put in top rack of oven for 5 minutes only. Make sure the oven is completely preheated, it actually makes a huge difference.

Step 12: Turn Oven Off. Slide Pizza Off Pan Onto Bare Rack and Return to Oven 2 More Minutes.

Turn oven off after five minutes. Slide pizza off pan onto bare rack. Put the pizza back in the oven for 2 more minutes with oven off.

Your smoke alarm may be sounding now, even with no visible smoke. Mine does. When sliding the pizza off the pan, try not to dribble any excess olive oil into the bare oven.

Check at one minute for scorching or burning of the bottom of the pizza. You turned the oven off, right?

Ovens are different, so you may have to adjust a minute or two. Don't go above nine minutes total. Even if the crust isn't brown, pull it out at nine minutes anyway and you will be happy.

Step 13: Pull the Entire Rack Out at Seven Minutes. Allow to Cool 1 Minute.

Pull the entire rack out at seven minutes. Allow to cool 1 or 2 minutes.

Step back. Observe the pizza. Take the time to notice anything new about this pizza that you have not noticed before in other pizzas. Relax. Let go. The pizza is done.

Allow to cool on the rack for a few minutes or you will get a soggy crust.

Step 14: More Info

Since the pizza is so thin, plan on at least one pizza for every two people.

A simple cheese pizza takes less than 15 minutes from start to finish and is a very fast snack or fun hors d'oeuvre.

Its easy to scorch and burn the crust in the last step. I usually just stand in front of the stove for the last 2 minutes so I don't get distracted.

Most of the pizza nerds I know (that's a compliment) swear by a pizza stone. Its like a stone pan that you can cook directly on or put your metal pan on top of. I've tried one a couple times. I think maybe you can get a crunchy crust with less oil than my method. I don't use one. If you love your pizza stone, tell me why in the comments!



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    22 Discussions


    3 years ago

    My pizza turned out to be fantastic.
    Query: When I make this pizza, half the time I can't get the bottom of the pizza to brown becoming crispy. I can't keep cooking it as the crust on the top will become very burnt. I followed the dough recipe (Fleishman's Pizza Crust Yeast), never changing the ingredients (the amounts, etc.) and still my pizza won't brown. What am I doing wrong? Thanks.

    2 replies

    Reply 3 years ago

    Maybe a thinner pan or more oil would help? Sounds like your oven temp might be a little low sometimes, you could try the last step, bare pizza without the pan, and leave the oven on. Some people say their ovens need to preheat for 30 min, that sounds long to me but may be necesary for some ovens


    Reply 3 years ago

    I actually do leave the pizza in the oven bare, no pan, and still it doesn't brown. Yet the crust starts burning. My convection oven goes up to 550 degrees. Thanks.


    3 years ago on Introduction

    yum yum) Thank's for your thin crust pizza in 7 minutes cook time


    6 years ago on Step 14

    It's been a while since your pizza recipe posted but I'm curious to learn if you ever started using a pizza stone? Do you like it and can you tell a difference in your crust?

    I've used stones for years and love it. I have two in the oven at all times. I pre heat the oven w/ stones for 45 min to an hour before I start baking the pies. The stones take a while to heat up but when they get there, they help keep the oven at a constant temp and give you better results.

    I never use a pan either. I use my Kithenaid mixer w/ dough hook to knead the dough for about five to ten minutes. After letting the dough double in size (an hour or so depending on humidity and patients of the hungry natives), hand-toss the crust, sprinkle the peal with corn meal, toss the cust on the peal and slide into the oven directly on the stone and let it slightly brown.

    I still roll crusts; mostly when I want one shaped like a map of Texas ,but I want to try the pinching method mentioned in your instructable.

    Use the peal to bring it back out, sauce and top it, then back in the oven (did I mention it needs to be as close to 500 degrees as possible) until the cheese just starts to brown. Use the peal to remove to a cooling rack for a few minutes before moving to a board for slicing.

    Tip: Open the oven door as little as possible and be quick about it when you do. The stone helps keep a steady temp in the oven but the less oven door movement the bettter.

    2 replies

    Reply 6 years ago on Introduction

    Wow, it sounds like you make a great pizza! I haven't tried the stone yet, I guess I should. I've been experimenting with the BBQ methods. I like thin crusts best, and that doesn't work to well on the grill. With thin crust method the dough droops though the grate before it cooks. The BBQ needs thicker crusts. I'm also thinking about getting a peal, but I haven't needed one for 15 years, so why start now? Just fer fun!


    Reply 6 years ago on Introduction

    Put a stone on the grill! No worries about the sagging crust then. :>) Mabe you could use a hand grinder or tile saw to cut come crosshatch lines in the stone to still get that grilled look on the bottom of the crust.

    I saw an instructable where a guy did that to some fire brick he used to line a smelter for metal he was melting and pouring. He used the groves to hold the heating coil. Great idea and it worked too. Might work in your case? Happy pizzaering!


    6 years ago on Introduction

    That pizza look so heavenly. I can never get my pizza to look like that these days. I'll try this out~ :3

    1 reply

    Reply 6 years ago on Introduction

    My guess is you need to add more oil on the pan before you place the dough on it. Also drizzle oil on the edge of the crust. Let me know how it works out! I'm experimenting with BBQ pizza now. The BBQ pizza needs more work :-| :-)


    7 years ago on Introduction

    The trick is getting the stone hot enough. You must preheat your oven with the stone in for at least half an hour. I have a large family which means I cook 3 large pizzas at a time on three levels of the oven. The stone makes all the difference - and it's not just good for pizza. TIP: If you cook a lot of pies and tarts and find that it's hard to get the base to cook through without the top scorching, rather than the trial and error of adjusting temps a lot, preheat your oven with a cooking stone and put your pie plate on the stone - it will reduce cooking time too.

    1 reply

    Reply 7 years ago on Introduction

    Preheating for 30 min sounds like a lot! I only take 10 minutes or so. I'm impressed you can cook 3 pizza's at one time. If you took some pictures of three pizzas at one time in a regular home oven and posted an instructable about it I bet it would get featured.

    I think that your method actually fries the crust slightly, not that that is bad. A pizza stone doesn't fry it, because you don't cook the crust in oil. What the pizza stone does is sucks moisture out of the crust, making it crispy. After several uses it develops a seasoning that actually helps flavor the crust. I love my stone and would definitely recommend one.

    1 reply

    7 years ago on Step 14

    Really nice method. Very similar to a method I have used. You should try some time pre-baking your crust, I realize that will lengthen the process slightly. The benefit is you can have the crust on top be crispy as well. I put mine in the oven on the top rack at it's highest broil setting and leave the oven cracked and than watch it. Takes about 1-4 minutes per side depending on thickness, and target crust browning. I brown the top slightly, and than I pull the pizza crust and pan out and flip it onto the oven rack so the bottom is facing up. And finish the bottom to a mahogany brown. Or to where it is almost burnt, but does not taste burnt. The benefit to putting it directly on the rack is you allow all the steam to escape freely without getting trapped between the pan and the pizza to soften the crust.

    With the is method I can make some seriously "crackery" crust pizza if you like that style.

    Try at your own discretion. I will need to try doing it while just being on bake instead of broil, broil can leave a few small burned spots on crust if not careful, although sometimes I like that. Reminds me of some upscale pizza resteraunts i have eaten at.

    1 reply

    Thanks for the comment! I will definitely try your suggestions. Your comment is so detailed you could take a few pictures, insert your comment text, and post an instructable yourself! I encourage you to do it, its fun and you can share the post with your friends and family. You could title it "Some Seriously Crackery Crust Pizza."


    8 years ago on Introduction

    Umm.. Ok yeah. I can speed this up even more. Just buy the dang cooked pizza from the Pizzaria, put it on your party tray and just lie and tell everyone you made it. She must be one of those E-How people too.

    2 replies

    Reply 8 years ago on Introduction

    he's right dude, nothing beats homemade pizza. Besides its cheaper and is more special if you make it yourself. this is also a DIY website


    Reply 8 years ago on Introduction

    Speed is not as important as taste ! I like all types of pizza, but this is the best tasting. This is better than a pizzaria. Really, try it! Comment back and I'll send you an instructables patch.


    8 years ago on Introduction

    Nice hints about squeezing extra moisture out of the toppings and warming them up. Soggy pizza is no fun. I like to actually cook vegie toppings with olive oil and salt/pepper to bring out the flavors. Pizzas with nearly raw vegies are not as good imho.

    I also use a somewhat similar cooking technique. I put a pizza stone on the very bottom of the (gas) oven and it gets very hot then I put the pizza pan on the stone. After a couple of minutes it gets hot enough that I can slide the pizza off the pan and onto the stone to get a crunchy bottom in a minute or two. Finally I move the pan to the top rack to get the top finished.

    1 reply

    Hmmm, thanks for the info on the pizza stone. Now I think maybe the pizza stone helps avoid schorching?