Herbed Thin Crust Pizza

I think I’ve mentioned before that I have a life goal to find the world’s very best homemade pizza crust recipe. I’ve tried about 15 recipes so far, and this is definitely the best. Next time I try this one, I’m going to try to spin the dough more than roll it out, since my husband would love to see if we can achieve the air-pocket effect.

Regardless, this is a substantial, but light recipe with great flavor. The subtle hints of garlic and oregano really perk the recipe up. I’ve also made this recipe with a pinch of red pepper flakes thrown in. The flavor of this crust worked great with a more mellow sun-dried tomato, green pepper, and artichoke heart pizza, but I prefer this current form of the recipe for a “standard” pizza (pepperoni, cheese, or ham and pineapple).

My favorite easy combination is shown below–Pepperoni, pineapple, pepper, and mozzarella with Newman’s Own Sockarooni sauce.

My Best Pizza Crust Recipe
Printable Recipe

1 Tbsp yeast
1 1/3 c warm water
1 Tbsp sugar
1 1/2 Tbsp olive oil, plus more for brushing
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp oregano
3 1/4 c flour

Dissolve yeast in warm water with sugar and let rest about 5 minutes. When foamy, stir in oil, oregano, garlic and salt. Stir in flour and knead until dough is elastic. Place into a bowl and allow the dough to rise till doubled (about 45 minutes).

Divide dough in half and roll each half out onto a cookie sheet sprayed with nonstick spray or brushed with olive oil. Brush crust with olive oil and pre-bake for 10-15 minutes in a 450 degree oven, or until it’s just beginning to brown.

Remove from oven, cover with toppings and bake another 10-15 minutes or till bubbly and melted.

Makes two cookie sheet-sized thin crust pizzas.


    1. Diana – I always use granular. I can’t find cake yeast anywhere and haven’t experimented with it much. I just buy Red Star brand instant yeast most of the time, since it’s the best price. Hope that helps!

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