Sometimes a meal is so good, I have to share it with you right away. This is one of those times. When given the choice, I’ve never been one to choose thin crust pizza over regular, but hey, it’s still pizza and I’ll eat it if it is available. As soon as I saw a recipe for thin crust pizza in the latest issue of Cook’s Illustrated, I was intrigued. After all, these are the same people who created the recipe for the best traditional pizza dough ever.

The process for this dough is interesting. The dough is mixed up using ice water, and then refrigerated for 24 hours-3 days. The cool temperatures prevent over-rising and keep the crust, well, thin. Although it does require a bit of planning ahead, it is actually quite flexible since there is a two day window of when you can use the dough. I went ahead and made a full batch of dough, and froze half of it at the same time that I baked this pizza. Now we have an extra dough ball all ready to go. Guess what’s on the menu again this week?

The recipe also includes a basic pizza sauce that is delicious and extremely easy to make. Really, it takes less than 5 minutes. The yield is enough sauce for 3-4 pizzas, so that is saved in my freezer as well. You can certainly use whatever toppings you like, though it is important to use a light hand so that you don’t overwhelm the thin crust. I used the basic cheese topping suggested in the magazine (my favorite anyway) and loved it so much, I doubt I’ll try many variations.


For the crust:
3 cups (16½ oz.) bread flour
2 tsp. sugar
½ tsp. instant yeast
1 1/3 cups ice water
1 tbsp. vegetable oil
1½ tsp. salt

For the sauce:
1 (28 oz.) can whole peeled tomatoes, drained
1 tbsp. extra-virgin olive oil
1 tsp. red wine vinegar
2 cloves garlic, minced or pressed
1 tsp. salt
1 tsp. oregano
¼ tsp. ground black pepper

For topping:
Olive oil, for brushing
½ cup (1 oz.) finely grated Parmesan cheese
2 cups (8 oz.) shredded whole-milk mozzarella


  • 01

    To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor* fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.

  • 02

    Add the oil and salt to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (After the period of refrigeration, the dough can be wrapped tightly in plastic wrap and frozen for later use.)

  • 03

    To make the sauce, combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use.

  • 04

    One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500˚ F. Remove the pizza dough from the refrigerator and divide in half. (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cooking spray. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.

  • 05

    To assemble the pizza, transfer a dough ball to a well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Using your hands, gently stretch the dough to a 12-inch circle. (I needed to use the rolling pin a bit to get my crust thin enough.) Transfer the dough to a well floured pizza peel and stretch to a 13-inch circle. Lightly brush the thicker edge of the disk with olive oil. Spread ½ cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Carefully transfer the pizza to the preheated baking stone. Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.

  • 06

    *This dough can also be made in a stand mixer or by hand. Keep in mind, the idea is to avoid warming the dough, so a food processor or mixer is optimal.


  • Wow, I am drooling over these pictures. I love the thin NY style pizza that you can get at the mall food court, so I will definetly be trying this recipe. I usually use CI’s pizza dough recipe for all my pizzas, so Im sure this one will be just as great. Thanks for sharing!

  • My fiance and I just started reading Cook’s Illustrated, and this recipe is definitely one of several that caught our eye in the January/February issue. (We’ve already tried the chili and split pea soup, and both were AMAZING.) I think we’ll have to bump this pizza up in our queue now. Thanks for posting! :-)

  • Very interesting that it uses ice water to keep it from rising too much. Great recipe!

  • I’m definitely more of a thin crust girl. At what point do you put the dough in the freezer? Is it after it’s been in the refrigerator for 1-3 days?

  • I prefer thin crust, so that looks absolutely perfect to me. YUM!

  • I made this last weekend – and I loved it! I want to have it again soon too! Loved how easy the crust was. Yum!

  • Oh, interesting! This is different than the Cook’s Illustrated recipe for thin crust pizza that I use. I’ll have to give this a try.

  • Julie

    I’ve made homemade pizza before but I don’t have a pizza stone and would like to try it using one. Can you suggest a good brand and I’m wondering if the square or round ones are better?

  • AC

    I made this last week and immediately called all my friends and family to insist that they try it soon. It is the best pizza I’ve ever made at my house, and I’ve tried dozens of recipes.
    You can’t go wrong with Cook’s Illustrated but even they outdid themselves this time.

  • Annie

    I don’t think shape matters at all, more the size of it based on the pizzas you want to make. Mine is the one from Williams Sonoma (large, rectangular) and I LOVE it. I have previously had two from Pampered Chef but they seemed less sturdy and both cracked eventually.

  • Annie

    I indicated the freezing point in the directions of the recipe.

  • I’m so glad you liked this. I’ve wanted to try it since my issue came in the mail, but haven’t gotten around to it yet. Your rave review just moved it higher on my priority list :)

  • Our favorite pizza place has their dough on a 5 day hydration. The crust is amazing. There’s no way our favorite crust can take that kind of “abuse” so I’m really excited to try this one!

  • I love thin crust pizza and I have a recipe that I love, but I think I’ll have to try this one out as well.

  • Does this work out to an easy circle? I’ve tried making circular pizza before but usually just give up and make a rectangle because it’s easier and I only have baking sheets to use. Any tips for making a perfect round pizza? Yours always look so amazing. I seriously am craving pizza now.

  • Vanessa F.

    I saw this recipe in CI, too, and tried it a couple weeks ago. Really loved the recipe, but I’m having a devil of a time with the baking part. They (and other ultimate pizza recipes) say to preheat the stone at 500, but when I did that with one of my stones, it started smoking and turning black and I ended up having to throw it out completely… the stone! As CI suggested as an alternate, I tried the inverted baking sheet, but I wasn’t all that satisfied with that, either. The stone seems the way to go. But do you have any suggestions for the smoking/turning black issue?

  • Annie

    No, I’ve never had that problem. It sounds like it was your specific stone. Had you ever sprayed it with oil or washed with soap? I think you just need a different stone. I always bake my pizzas at 500 degrees and have never had the issue you are describing.

  • Annie

    I think as long as you start with a disk and continue shaping, it’s easy to get a circle. It really just takes practice.

  • I agree that red velvet whoopie pies are the most overdone Valentine’s Day treat. But apparently everyone thinks they are perfect. :) And I love that you included that seafood gratin-it was awesome!

    This pizza looks incredible. I may have to give it a go!

  • I’m drooling on my keyboard right now. That looks scrumptious! I know two little girls who’d love me forever if I made this soon.

  • This looks amazing and can’t wait to try it! I think I will add Buffalo Mozzarella instead of regular as it reminds me of the pizza in Brooklyn.

  • You read my mind, Annie! I was planning on making pizza this week but have been in dire need of a new dough recipe. I’ll be trying this soon. Thanks so much for sharing!

  • WOW, that pizza is perfect perfect! Sometimes just a simple slice of cheese pizza is all that you need… doesn’t need to be complicated with dozens of toppings. Really, really beautiful results!

  • Amy

    Yum. This is exactly what I picture when I envision pizza. Warm, gooey, cheesy pizza.

    I need to give your pizza dough another try (big fat fail the first time!) and make pizza asap.

    I like that this dough has some time in between making and baking. Definitely will save on prep time for weeknight dinners!

  • Hi Annie,

    Thought I’d say hello! I seem to bookmark almost every recipe you post, including this one. This pizza looks divine — much better than the one I’m waiting to be delivered at this very moment.

    Thanks for all of the deliciousness!

  • Oh how exciting! I LOVE thin crust pizza

  • Mindy

    I’m making the dough this afternoon so we can have the pizza tomorrow night for supper – can’t wait! Sounds easy & delicious. Plus, thin crust pizza is one of my most favorite foods in the world.
    Anyone have a recommendation for moving the pizza to the stone without a pizza peel? I have a pizza stone, but no pizza peel (might have to get one eventually if this turns out as amazing as it sounds!).

  • Vanessa Ferrari

    hmmm … I’ve never used soap on my stones, but I can’t promise that my well-meaning husband hasn’t! Maybe I will look into getting a new one after all

  • That pizza looks totally professional! Even better than delivery :)

  • Racquel

    Hey Annie,

    This pizza looks fabulous! Can’t wait to try it! I made the chocolate peanut butter cupcakes yesterday, they were a huge hit. Thanks for the recipe. I was wondering where do you get all of your cupcake liners?

  • Mmm I love pizza! Yours looks so professional!!

  • Oh so good.

  • I saw this in the magazine as well and can’t wait to try it. I did make the sauce last week and used your perfect pizza dough and it was…perfect :) I used the rest of the sauce on hot pizza dip and as marinara sauce to dip bagel chips in. so so good :)

  • Annie

    This is addressed on my FAQ page.

  • Annie

    Parchment paper – see my post on the traditional pizza dough.

  • This look amazing, Annie! Doesn’t even look like homemade pizza–it looks like it came from a authentic style NY pizzeria. Way to go!

  • Aku

    Yes please! This looks so delicious. I am still trying to perfect the homemade pizza and this will be my next port of call. I keep wondering if getting a pizza stone really is worth it–do you think it makes a lot of difference?

  • Annie

    In my opinion, it is the key to amazing homemade pizza.

  • Do you deliver?? Yum! This looks amazing.

  • raleighcook

    Hi, The pizza looks great!! Can dough recipe be halved? I’m not sure if there is a minimum amount of yeast that needs to be used to make dough rise.

  • Annie

    I haven’t tried it so I can’t say. Personally, I think if you’re going to bother making it, it just makes more sense to make the full batch and freeze half.

  • mmm I really want this pizza. I was intrigued by it when I read about it as well, and you are sealing the deal. But we had spinoccoli pizza tonight – would it be overkill to have pizza twice in one week?? :-)

  • I’m going to try this over the weekend I think! The finished pictures look so delicious that I got a little weak in the knees!

  • My kids are really funny about homemade pizza. They refuse to eat it unless it looks and tastes “as good as the store bought stuff.” I just realized that it must be the thin crust they are after. I can’t wait to try this! thanks.

  • I have this very cook’s illustrated magazine sitting on my counter and hadn’t even noticed the pizza recipe yet! How did I miss this!? I will have to make this pronto. I used to think that pizza was a summer-y food because of all the toppings, but then I realized that I’m heating my house to a million degrees to make it, so I might as well make it in the winter. :)

  • Your thin crust pizza looks amazing! My hubby’s the pizza guy, so I’ll have to share your dough recipe with him. Thanks!

  • I read this article in CI. I have it on my mental list to try. Glad to read it turned out – as if I had any doubt that it would. :)

  • This looks so good!! I am adding it to this week’s menu. I would actually make it tonight if it didn’t require a trip to the grocery…

  • Mindy

    Parchment paper it is! Thanks so much for the reply and for all of the incredible recipes. Your blog is the first place I turn to when I’m looking for a new recipe to try. Everything that I’ve made has been wonderful.

  • thin crust is my fave! the best is at patsy’s (the original pizzaria in east harlem) in new york city. to die for!

  • I’ve been waiting for a pizza crust like this! And the topping looks like perfection.

  • I really love this recipe. I think I want to make, like, a quadruple batch next time so I can have a bunch to stock my freezer with. I think that would definitely stress my food processor out to much though. Maybe I will double it and see how the ka stand mixer handles the job…

  • This looks amazing! I need to try this!

  • Ashley

    I made this dough yesterday morning before my son and I ran out the door to playgroup and made the sauce his morning and we just had the pizza for dinner! I made it exactly like you recommended, toppings and all. OMG it was AMAZING!!! I think I like this dough better than your fav dough recipe (though we still love that one too!)! This was such a yummy dinner! Totally satisfied my pregnancy craving for yummy pizza! Thanks! Love love love your site! :)

  • raleighcook

    I made the dough and sauce this week and had it last night! It was excellent! The dough was light and airy and the sauce was so easy and very tasty! I’ve been making pizza for years with traditional recipe, but for me…this is much better! Thanks so much for sharing! I’ll be using this recipe for all of my pizza making!

  • Beth

    Yum! We had this for dinner tonight….first time I made my own crust. I explored this for my newly-diagnosed diabetic daughter, and came up with a carb count of about 150 per pie. Three of us shared it, for 50 carbs per serving, and we were stuffed!!! Absolutely the most delicious pizza crust I’ve ever had. Thanks.

  • I’m going to have to try this, my dh definitely prefers thin crust. We make our own dough (the recipe from the Kitchenaide Mixer booklet) but the idea of having it in the fridge ready to go intrigues me.

  • Nicole

    Annie, I have tried so many pizza recipes and this is by far the best. The sauce is unbelievable. I still have to work on my technique with the dough, but overall this is the best pizza I have ever made at home. Thanks so much!

  • Thank you so much for posting this…it made me want to cry it was so good! It’s definitely a keeper at our house just like the deep dish pizza recipe!

  • Kristin

    Once baked, is the pizza dough crispy or more like the texture of your traditional pizza dough? Thanks!

  • Annie

    I’m not sure I understand the question. It is like thin crust pizza, rather than regular pizza.

  • This looks so good! I am going to have to give your Pizza Crust a try! :) Thanks for sharing!

  • This looks fantastic! Your photo has me drooling :)

  • Kristy

    WOW…that pizza looks amazing!! It looks like one you would buy from a pizza resturant….BUT BETTER :) I am definately going make this!! It looks FANTASTIC!!

  • Claire

    Making this tonight…cannot wait. Thank you for sharing!

  • Monica

    Thank you so much for posting this awesome recipe! The sauce was just what I have been looking for. Love your recipes. xo

  • Staci

    Any thoughts on if this dough would grill well with light toppings? Thanks!

  • Annie

    I don’t know…with it rolled out that thin, I think it would probably burn before the toppings could be cooked, cheese melted, etc. I do have another recipe for grilled pizza that works well.

  • Ashlee

    We grilled this pizza a few weeks ago. I used a pizza pan meant for grills and let it preheat for about half an hour. Our pizzas turned out decent. The crust didn’t turn out as crispy as it does in the oven. I didn’t have problems with the crust burning before the cheese melted. Hope this helps!

  • Staci

    I ended up giving it a try – I needed a dough that I could let sit for a few days.
    It worked. Can’t compare the crispi-ness to over made, that will have to wait until the fall.
    Yummy dough recipe!

  • Staci

    *oven made, not over made!

  • Teresa J

    Hi Annie. I’m new to making homemade pizzas – I used your thin crust dough on the grill and it turned out amazing. There’s just two of us so I froze the rest of the dough. I also made your pizza sauce – have you frozen remaining sauce before? Any tips?

  • Annie

    I freeze the sauce frequently. What tips are you looking for?

  • Teresa J

    I just wondered what you stored it in – a freezer safe ziplock verses a tupperware type container. I’ll probably use it again soon.

  • Annie

    Just whatever I have available. I don’t think it matters that much.

  • Kim

    I’m interested in a Cooks Illustrated subscription. Do you get the actual magazine or just subscribe to the online service?

  • Annie

    I get the magazine.

  • Courtney

    I’ve made this, oh, about 20 times and I recommend weighing the flour (there seems to be slightly more than when measuring it), as well as using King Arthur Bread flour instead of another brand. We also had the best results when the dough is refrigerated 3 full days, and taking it out about 2 hours before baking. A pizza stone is a must! Thanks for the great recipe, Annie!

  • Lori Polly Nemoy

    I’m eating the last of my 2nd pie as I type this. Ohmygoodness it is absolutely scrumptious!

    Hubby is officially hooked and has declared this crust to be ‘the one’ – he even ate his crusts (which he never does – even when we go out for pizza!) Good thing I made a full recipe of the sauce because he’s already planning on enjoying pizza again next week!

    The crust/sauce/cheese combo is just amazing! Many thanks to Cooks Illustrated and a bazillion thanks to you for the recipe and rave review! :)

  • Emily E.

    I have made this twice in the last week. It is THE best homemade pizza I have ever had! No need for take-out anymore! Thank you!

  • Kate

    If you use a mixer, do you use the paddle or the dough hook?

  • Anonymous

    I believe I used the dough hook.

  • Gwyn Moseley

    I use this sauce every Friday for Pizza Night – no need for store-bought ever again! Thank you for sharing :)

  • Melanie H.

    This sauce recipe is a little different from the other sauce recipe we have made from your site. The other uses a bit more spices and olive oil. I have some frozen…..will this dough work ok with that sauce or do I need to try this one?


  • Anonymous

    You can use any sauce you like on any pizza dough you like.

  • Jess

    I could not find bread flour. Do you think it’s ok to use all purpose flour instead?

  • Anonymous

    Pretty much all grocery stores carry bread flour. Please see the FAQ page regarding substitutions.

  • I was so inspired by your recipes that I went out to Williams Sonoma and bought a pizza stone. This is the best pizza! I used aged Asiago and mozzarella. Reminded me so much of the pizzas we used to get when I was a kid (50+years ago) in northeastern Penna. It was so good that when I got up the next morning to get hubby off to work I saw one piece left on the counter (thought daughter had eaten it) and immediately devoured it cold! The crust was so good that I could have eaten it without any toppings. It had that chewy texture I grew up with. Will be making this a lot more in the future. Bye, bye, Papa Johns. lol

  • Juli Wakeman

    Hi Annie! I have been dying to try this out, but I have one question. I do not have a large food processor (I have the 3.5 cup one from KitchenAid), but I saw that you noted I can use my standing mixer. Would I just use the hook attachment for the entire process?

  • Anonymous

    Yes, I would use the dough hook.

  • Mena

    Hi annie:)
    What kind of bread flour would you recommend me to use, please?

  • Anonymous

    Any bread flour is fine.

  • This crust is AMAZING! I froze the other half, but I’m not entirely sure how I should thaw it. I know you’re supposed to leave it out at room temp for an hour, so would I thaw it in the fridge and then set it out when I’m ready to use? Or would I just leave it out at room temp all day long?

  • annieseats

    Thaw in the fridge, then let sit at room temp before using. Glad you enjoyed it!

  • Lisae81

    This is my go to pizza dough and sauce. Everytime I make this pizza, it gets rave reviews. Thanks for the recipe!

  • Sokie

    I made the spinnoccoli pizza and mushroom fontina pizza and both were the best I ever had. My husband said spinnoccoli is the best pizza he ever ate and he has eaten A LOT. I am making this tomorrow night. I add garlic olive oil to my pizza dough and it took that to another level. Try it!

  • Stephanie

    This pizza was to die for!! My husband declared the sauce as the best pizza sauce ever. I made one pizza exact to this recipe and I also made a taco pizza with ground beef, tomato, green onion, red onion and lots of cheese, plus a spur cream chipotle drizzle. The thin crust pizza held up very well to the heavy ingredients. This recipe is a keeper – thank you for sharing!

  • Mebraland

    This is the best pizza dough ever !!! Trust me I don’t use or make anything else since I found this recipe.

  • Anglindent

    I’m finally getting around to learning how to make pizza dough. I made my first batch this morning using this recipe. The dough is chilling, as per your instructions, and I hope to use it this week-end. Just one question – my dough was incredibly sticky – so sticky that it was hard to get it out of the food processor. I did add 1 tablespoon of extra flour, but didn’t want to stray from your recipe which sounds amazing. Is that your experience too, or did I somehow mess up when measuring?

    I’ve commented once before, so to reiterate, I LOVE your blog and I use your recipes regularly. I read many blogs and cook a lot myself – your recipes, advice, suggestions are all top-notch! Thanks for all your efforts on keeping it up.

  • annieseats

    Did you weigh the flour or measure by volume? That could be playing a role.

  • Anglindent

    Hi Annie,
    Good gut instinct! I did not weigh by volume. My first batch turned out ‘ok’ but was definitely not as light and airy as I would have liked. I made a second batch yesterday, weighing the flour carefully. By weight, I used almost 3/4 of a cup more flour. The dough looked totally different from the first batch and I’m guessing it will be a lot better.

    Thanks! And congratulations on 5 years. I, too, read a lot of food blogs. If I had to choose only one it would be yours.


  • annieseats

    Great! Glad it worked out for you. Enjoy – we love this pizza!

  • MamaBear81

    How would you recommend making the dough for someone who does not have a processor?

  • annieseats

    Please read the note at the bottom of the post. Thanks!

  • MamaBear81

    DOH! lol thanks! I was so excited to try it that I skipped right past that part =)

  • Elika

    can I put it in for less than 24 hours?

  • annieseats

    I haven’t tried it that way. Results will vary with any change so you’ll have to experiment. Enjoy!

  • Kattie

    I’ve always avoided making pizza at home because the crust is never up to par, but because of this recipe that is no longer a problem! Thank you so much for this fantastic recipe!

  • PamM

    Help, I thought I followed the recipe exactly using just 1/2 c of the sauce, my pizza was soggy even though the crust was brown. The only thing I forgot was to brush with olive oil, could that be the cause? Also even though I rested the dough for an hour, one crust 1.5 hours, both were very elastic and hard to stretch out. I cooked the second one a little longer and it was soggy too.

  • annieseats

    Did you use a baking stone to bake it?

  • PamM

    Yes, I preheated it for over an hour at 500, placed it five inches below the broiler element.

  • annieseats

    Hmm, I’m really not sure. I don’t usually use the broiler for pizza, just the regular oven set at 500˚ F so that is the only thing I can really think of. All ovens vary so it may be that you need to cook yours longer. I hope it works out better next time!

  • aimee

    I’m hoping to make this soon, but I’ve never used bread flour. Do you think all purpose flour would work the same or does it need to be bread flour for rising purposes?

  • annieseats

    For best results, you should use bread flour. Please see the FAQ page for more info. Enjoy!

  • I accidentally mixed my dough using active dry yeast instead of fast rising. How much of a difference will that make? It’s in the fridge now where it has been for about 8 hrs. Do I need to start over?

  • annieseats

    I’m not really sure whether it will be affected or not. I doubt it, but I haven’t tried that way myself. Hopefully it’s okay!

  • Monika

    just made this pizza dough and we loved it! I think it would also make great breadsticks!! :) Thank you! Love your blog

  • Katherine

    Please adjust to make your “print friendly” text larger, it is currently almost impossible to read. Can’t wait to try your recipe!

  • disqus_jtIG723eaW

    I made this and it turned out pretty tasty considering I don’t have a pizza peel, and I had to walk across the kitchen with my dough to put it on the stone. It got a bit misshapen but I fixed it the best I could and then put on the sauce and cheese. The stand out to me is the sauce. I used a can of San Marzano whole tomatoes. It really is good. I’m going to get a peel because my husband prefers this style of crust. Oh, and I actually mixed this in my bread machine on pizza dough cycle, liquids first and yeast last. Refrigerated for an hour or a bit less. Still turned out great. All the kids loved it!

  • Tanya

    I am super excited to try the pizza, but just need clarification on the baking. Is it two positions from the top of the oven or from the bottom? Thank you!

  • annieseats

    From the top. Enjoy!

  • April Winslow

    Even if the heating Element is on bottom?

  • annieseats

    Yes. Enjoy!

  • Casey

    I’m sorry if you have already addressed this (and I’m sorry if you are getting this again… I tried to post once and I don’t know if it did), but how long can you store leftover sauce in the fridge? This is our FAVORITE sauce! We will never buy jarred again!

  • annieseats

    I don’t know exactly how long it will keep in the fridge. Please see the FAQ page regarding food storage questions. We just freeze the leftover sauce so we know it won’t go bad. Glad you enjoy it!

  • Lori

    I don’t have a pizza stone, any suggestions ???

  • annieseats

    For best results, you want a pizza stone. To me, it’s a kitchen essential. Enjoy!

  • Ever try it with whole wheat flour?

  • annieseats

    No, I haven’t. Sorry!

  • Just made this tonight. Fabulous! Thank you! I no longer have to go out to get great pizza ever again.

  • Theresa

    I will never buy jarred sauce again. This sauce was perfect and easy to make. Thank you for the delicious recipe!

  • Suzi Grant

    Friday night is our pizza night, so we’ve tried DOZENS of pizza crust recipes trying to find the perfect one, and THIS IS IT!! The hunt is over! It’s so good that we just sit there and smile at each other as we chew. Not only is it super crunchy on the outside, it’s nice and chewy on the inside and has such great flavor!

    It is seriously THE best pizza crust recipe ever, ever, ever. Thank you for sharing!! :D

  • Marci Gonzalez

    Yum. Me and my husband hate thin crust pizza plus I was in a rush so mine was really thick. I don’t have a pizza stone or peel so it was very difficult getting it into the oven, I used the dough to also make garlic cheesy bread. Cooked both for like 15 mins, and they were perfect. I loved the pizza and my husband loved the cheesy bread, he was in a rush and didnt mention the pizza so I’m not sure how much he liked it, but i sure did. Ate four slices and am stuff, want more but I will explode if I try.

  • Beth Abel

    Hi Annie, what is the dough supposed to look like after the refrigeration process? Mine’s been in there a day and it hasn’t risen, just kind of flattened out from it’s original ball shape…help!?

  • annieseats

    If I remember correctly, this dough doesn’t rise much. I would just try it and see how it works out.

  • lobo

    As good or better than any pizzaria! Sauce and crust. Don’t make it complicated. Follow the directions and enjoy!

  • Gillian Anderson

    I made mine in my bread machine on the dough cycle. I didnt process the dough through the whole 1 hour cycle. Just long enough to mix and it came out perfect and so delicious.

  • Gillian Anderson

    I’ve made this dough twice while experimenting with it. Once following the ingredients as written and once using high quality AP flour. Both came out beautiful but one was too thick and the other too flat. So to get my happy medium in the future I am going to use half bread half AP. I’m also going to put some garlic in the dough. I season the outer crust with EVOO, garlic powder, grated parmesan cheese and oregano for a little extra yumminess. My daughter says its like eating pizza and garlic bread all at the same time.

    Great recipe even for the novice. This is my go to recipe from now on. My search is over. Highly recommend and thanks for sharing. Not sure how I missed this recipe on Cooks Illustrated.

  • Carol Bunce

    The last time put pizza dough into the oven on a pizza stone using parchment paper, the paper burned. Why? Isn’t that a fire hazard?

  • Annie

    If the paper burned, it definitely is a fire hazard. Mine never does, but each brand has specifications about what temperature they are safe at.