Thin Crust Margherita Pizza

Thin, crispy, and delicious Pizza Margherita!
Course Main Course, Main Dish
Cuisine Italian
Keyword Margherita Pizza, pizza, Pizza Margherita
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 8 slices
Calories 287kcal
Author Leigh Anne Wilkes


Pizza Crust

  • 2 1/4 tsp active dry yeast
  • 1/4 C warm water
  • 2 1/2 C flour plus extra for dusting
  • 1 1/2 tsp sugar
  • 2 tsp salt
  • 1 Tbsp olive oil
  • 3/4 C warm water

Pizza Sauce

  • 2 Tbsp olive oil
  • 2 tsp garlic minced
  • 2 tsp sugar
  • 1 16 oz. can crushed tomatoes
  • 1/2 tsp Italian seasoning
  • Cornmeal for dusting
  • 8 ounces fresh mozzarella cheese sliced
  • 2 tomatoes thinly sliced
  • 1/4 cup basil sliced
  • Balsamic vinegar for drizzling


Pizza Crust

  • Add yeast and sugar into 1/4 C warm water. Let stand for 5 minutes to proof.
  • In a bowl combine 2 1/2 C flour and 2 tsp salt.
  • Add in 1 Tbsp olive oil and 3/4 C warm water. Mix until combine and knead until dough is soft and elastic. Either by hand or in a mixer with a dough hook.
  • Form into a ball and place in a bowl that has been sprayed or brushed with olive oil. Brush top of dough with olive oil. Cover and allow to rise in warm place until doubled in size.
  • Preheat oven to 500 degrees F and place pizza stone in oven on the lowest rack. Preheat stone for at least 30 minute if possible.

Pizza Sauce

  • Combine olive oil, spices and diced tomatoes in a saucepan. Bring to a simmer and then allow tomatoes to soften and sauce to thicken. Stir frequently. Will take about 10 minutes.
  • Place mixture in food processor and blend until smooth.
  • Put back in pan and cook over medium heat until sauce is reduced to about 1 cup, for about 10 minutes.
  • Salt and pepper to taste


  • Divide dough in half and roll out dough half of the dough onto the pizza paddle that has been sprinkled with flour and cornmeal. Roll as thin as you like. Into about a 10 inch circle.
  • Jerk the paddle back and forth to make sure the dough is loose and not stuck to the paddle.
  • Drizzle dough with olive oil and sprinkle with salt.
  • Transfer dough from paddle to hot stone in the oven. Jerk the paddle to allow the dough to slide off the paddle onto the stone. Bake 5 minutes.
  • Remove from oven and and add a light coating of sauce and top with cheese.
  • Bake until cheese melts and crust is golden brown. About 5 minutes.
  • Remove from oven and top with fresh sliced tomatoes, chopped basil and drizzle with balsamic vinegar.
  • Repeat with remaining dough.


Calories: 287kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 836mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 4.2mg | Calcium: 160mg | Iron: 2.3mg