Thin Crust Pizza

This recipe makes 3 small pies (2 personal adult pies and 1 we typically split for our 3 year old).


  • 1 Can Sun of Italy Pizza Sauce
  • 2 Cups King Arthur Unbleached Bread Flour
  • 1 Cup Warm Water
  • 1 Tsp. Rapid Rise Yeast
  • 1/2 Cup Corn Meal
  • 1 Tsp. Salt
  • Food Processor
  • Sheet Pan
  • Pizza Pan or Pizza Peel
  • Aluminum Foil


  1. Measure two cups of the bread flour (a hair more than 2 cups) our and put them into the food processor.  mix
  2. Add 1 tsp. of salt and kneed the flour for 1 minute to mix the salt in.
  3. Pour one cup of warm water (120-130 degrees) into measuring cup.  Add Rapid rise yeast.
  4. Pour into food proccessor bowl and mix with flour for 4 minutes.
  5. Allow mixture to rest with lid off for 15 minutes.
  6. While resting, pre-heat oven to 150.  (just warm)
  7. Mix again for 4 minutes.
  8. Pour out onto floured aluminum foil on sheet pan.  With floured hands, tear into 3 equal sized balls and cover each with wet paper towels.
  9. Place sheet pan into oven set at 150 and turn off heat.
  10. Leave in over for 20 minutes while you prepare toppings.
  11. After you remove from oven, preheat to 550 and place largest sheet pan upside down to act as a pizza stone.
  12. Wait until oven hits 550 and THEN prep the first pizza.  You’ll want the pizza stone to have 5-10 mins to re-heat in between cooking each pizza.
  13. Each pizza should cook between 7-8 minutes.  Check on it after 6.

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