food 4 tots

Thin-crust pizza

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For the dough base:

Source: Adapted and modified from 孟老师的100道面包

Make: 2 thin crust pizza (2 x 11”)


100g high gluten flour (refer to note 1)
100g low gluten flour (refer to note 1)
10g superfine sugar/ golden castor sugar
½ tsp salt
2g (½ tsp) instant dry yeast
110g water
10g extra virgin olive oil


  1. Place all the ingredients except olive oil into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until rough dough is formed and the side of the bowl is clean.
  2. Add in olive oil. Using medium speed, knead till the dough is smooth and elastic Test the dough to see if it is well kneaded. (refer to note 2)
  3. Round the dough, transfer to a lightly greased bowl and cover with cling wrap. Let it rest for another 1  hour until the dough is doubled in size (refer to photo d). Test the dough to see if it is ready. (refer to note 4)
  4. After resting, gently punch down to deflate the dough. Bring the dough out to a lightly floured surface.
  5. Divide the dough into two equal portions. Shape into 2 balls (refer to photo e).
  6. Stretch the dough out with your hands or roll out using rolling pins into round circles, about 0.5cm thickness. (refer to note 5 and photo f)
  7. Toss the dough as it will produce a more tender and crispy crust. Sad to say that I still haven’t mastered the skill yet.
  8. Watch this VIDEO CLIP to learn how to make pizza dough fundamentals .
  9. Place the dough on a lightly greased pizza pan (refer to note 6). Push out the dough to make a rim at the border. Use a fork to prick some holes on the pizza.
  10. Cover with cling wrap and let it rest for 15 minutes.
  11. After resting, brush or spray oil lightly on the dough.
  12. Spread the sauce over the dough. Sprinkle some cheese (optional). Arrange your choice of toppings (refer to suggestion below) and lastly sprinkle over the remaining cheese. Let it rest for another 15 minutes.
  13. Preheat your oven to 220 C for 15 minutes.
  14. Bake your pizza for 12 -15 minutes, or until the cheese is golden and bubbling, and the crust is sufficiently brown and crisp. Rotating the pan once towards the last 5 minutes so the pizza is cooked evenly. (refer to note 7)
  15. Remove the pizza from the oven and transfer to a cooling rack/ chopping board. Allow it to cool for 5 minutes before slicing the pizza.


  1. For high gluten flour, use flour with 12% or more protein. I used my own combination of flour: 120g bread flour, 40g plain flour and 40g finely ground semolina flour*. (*Semolina flour adds colour and flavour to the pizza). Try to experiment with different combination to get a different texture eg 160g bread flour and 40g finely ground semolina flour. For more info about flour, please read this article.
  2. Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test” (refer to photo b). If your dough still has not reached this stage, continue kneading.
  3. If the dough is too sticky to handle, dust your clean hands with flour. But do not add too much flour. The lesser flour you add, the better the results.
  4. With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready.
  5. If you have problem rolling out the dough, let it rest for 10 minutes first.
  6. It is best to use pizza pan with holes as it will ensure the pizza base is cooked evenly and produce a crispier crust.
  7. You may also pre-cook the pizza dough for 4 minutes, remove the crust from the oven and pop any large air pockets that may have formed. Then add sauce, toppings and cheese to the dough and continue baking as per step 13.
  8. Do not overload your pizza dough with the toppings.

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a) How to make tomato sauce

1 can (14oz) chopped tomatoes
1 small clove garlic, crushed
1 small red onion, finely chopped
1 pc bay leaf (optional)

1½ tbsp tomato paste
2 tsp tomato ketchup
2 tsp dried Italian mixed herbs (or any combination of basil, oregano, thyme, rosemary)
2 tsp sugar
1½ tbsp extra light olive oil
80ml stock/ water
Salt and black pepper to taste


  1. Heat up oil in a pan. Sauté garlic and onion until fragrant and onion is soft.
  2. Add in diced tomatoes, tomato paste, tomato ketchup, Italian mixed herbs, sugar and stock/ water.
  3. Bring it to a boil and lower the heat. Simmer for 30 minutes (first 10 minutes cover with lid and the remaining 20 minutes without the lid) until the sauce is thickened. Stir occasionally to prevent it from catching the bottom of the pot.
  4. Add salt and black pepper to taste. Add more sugar if needed.
  5. Let the sauce cool down a bit and puree it in a blender.
  6. If the sauce is too watery, add some cornstarch to thicken.


  1. You can make this sauce in advance/ overnight.
  2. This sauce can also be used with pasta.
  3. You may not finish using the sauce with this pizza dough recipe. So keep the remaining in the refrigerator or freeze it for later use.

b) Suggested toppings for pizza

Cooked chicken
Cooked prawns/ squids
Canned tuna
Fresh mushrooms
Cherry tomatoes
Grated cheese (Mozzarella, Parmesan cheese, mature Cheddar cheese etc)
Small bunch of basil leaves (as garnishing)

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  1. Anh says:

    i love thin crust pizza! Yours look lovely!

  2. Alice says:

    Yum! Yum! I must try! It must be finger licking good! 😉

  3. Kongkay says:

    Yums, indeed! Wish I can bake 🙁

  4. […] This post was mentioned on Twitter by Linda Perez, Lai Kuan. Lai Kuan said: {New post} Thin-crust pizza – so delicious and addictive! […]

  5. I personally prefer thin crust pizzas as well, and your photos can be ads for pizza chains hehe

  6. Joanne says:

    Homemade pizza is the best because you can mix and match as you please! Thin crust is always the best…such a nice crunch.

  7. Ching @ LCOM says:

    Lovely homemade pizza!

  8. Stanislav says:

    I could smell those just look­ing at them! I am excited to try the recipe.I love thin crust pizza, and this pizza looks so tasty!!!

  9. tigerfish says:

    Me too for thin crust pizza! oh yay, “Pineapples, more and more!” for me as well 😀

  10. dropfood says:

    Your recipe was posted.

  11. my family love pizza too especially thin crust pizza, yours looks so tempting and delicious, urging me to make some 🙂

  12. I like pizza with thin crust. Your pizza looks really tempting!

  13. Me and my hubby love pizza very much! Especially thin crust. Your pizza crust looks absolutely crusty and hold it shape nicely! Thanks for sharing. I must try it out for my next pizza dinner. Cheers!

  14. Magi Glucker says:

    I love you thin crust pizza! looks wonderful.


  15. Little Inbox says:

    I have not make any dough for pizza before. Just use tortilla. Thin crust pizza is always my choice. Yours look perfect!

  16. mycookinghut says:

    Love thin crust pizza and this one looks good. Need to really give it a go in making pizza again as I made it a while ago..

  17. noobcook says:

    woah thin-crust pizzas are the best and yours look superb!

  18. I do love making pizzas myself, simply because I can have as many toppings as I like. No bought pizzas can beat those homemade ones with lots of fresh veggies and other meats on top.

  19. Agnes Ma says:

    Lee Mei: Would you please let me know where I can buy this book “孟老师的100道面包”. By the way, I live in the California. Is the book written in English or Chinese?

  20. Evelyn Ng says:

    I like the combination of 160g bread flour and 40g semolina flour. I par-baked on last Fri and freeze it. But I skipped the step 10 and 12 on the ‘resting’ time. And I baked it in the oven today and surprisingly crispy! My son has a small role decorating the pizza and he likes it. Thanks for sharing the receipe 🙂

    • food-4tots says:

      Evelyn: Thanks so much for your kind feedback! So glad that your son enjoys decorating the pizza. I haven’t tried to freeze it before. Thanks for sharing this great tip with me! 😉

  21. Love love thin crust pizzas. I just use pita bread but my sis is just like u and makes them from scratch! Next on my toppings to use is canned tuna like u suggested.

  22. juhuacha says:

    Do u need to dissolve yeast with some lukewarm water and wait for it to foam before adding to the flour?

  23. […] links weren’t working for this post for some reason, so here are the URLs for the links. […]

  24. I used your recipe for the sauce, and I love it! Thank you for posting!! It made quite a bit which I was happy with and was able to freeze!

  25. nezzy says:

    Hi there!

    I just made this wonderful thin crust pizza and we loved it! The only thing is our crust is a little hard and doughy… not sure if its because of the yeast I use, it is expiring soon… Or i did not proof it enough. Any idea? Also, we have a pizza stone that came with the oven and it could be the conditions and temp are different.

    • food-4tots says:

      Nezzy: Thanks for your kind feedback. Did you follow all the steps stated in my recipe? Try to pre-bake the crust for 5 minutes before adding your ingredients. I think the main culprit could be your pizza stone which you need to check with your suppliers. Hope it helps. 😉

  26. Lynn says:

    Christmas is coming and is looking for some festives cookies… however, this “Gingerbread man cookies” does not lead me to the real “Gingerbread man cookies”. May I know where is the “Gingerbread man cookies” link? Thank you for sharing…

  27. cammiehoo says:

    Hi there,
    I tried your recipe. It is a huge success. Thank you.

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