Thin-crust pizza with fresh mozzarella is usually much better for you, and lower in carbs than traditional or thick-crust pizzas. In this recipe, the sauce and cheese bring out the maximum flavor of the pie.
Thin-Crust Pizza with Fresh Mozzarella

Thin-Crust Pizzas with Fresh Mozzarella
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 4 pizzas, each 10"
  • 1 package dry yeast (1/4 ounce)
  • 1 Cup water; (105 to 115 degrees F.)
  • 1/4 Cup olive oil
  • 3 1/2 Cups all purpose flour; plus more
  • 1 teaspoon salt
  • olive oil spray, or extra for pan
  • cornmeal; as needed
  • 1 Cup pizza or pasta sauce, preferably spicy
  • 2 packages fresh whole-milk mozzarella cheese (8 ounces each)
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • dried red pepper flakes; to taste
  1. Stir yeast into warm water and let stand until dissolved, about 5 minutes. Stir in olive oil. Put flour and salt in food processor fitted with metal blade. Slowly pour yeast mixture through feed tube and process until smooth and elastic, about 40 seconds.
  2. Transfer dough to large resealable plastic bag, squeeze out air and seal, leaving enough room for dough to expand. Place bag in bowl and let rise in warm place until doubled, about 1 hour.
  3. Punch dough down, then cut into 4 equal pieces. (Dough can be refrigerated up to 4 days or frozen 1 month; place each piece in its own plastic bag.)
  4. Put 1 piece of dough on lightly floured board and roll into 10-inch circle, flipping it occasionally and sprinkling on more flour as needed. Repeat with remaining 3 pieces dough. (Dough can be rolled out a few hours in advance, stacked between oiled pieces of wax paper and refrigerated until ready to use.)
  5. For each pizza, center 1 piece dough on pizza pan, preferably black steel, that has been sprayed with olive oil spray or wiped thinly with olive oil, and sprinkled with cornmeal. Evenly spread 1/4 Cup sauce to edge of each piece dough.
  6. Cut cheese into 1/4-inch-thick crosswise slices and divide among pizzas, spacing evenly. Sprinkle 1/4 teaspoon oregano, 1/8 teaspoon salt and red pepper flakes to taste on each pizza.
  7. Bake at 525 degrees on lowest rack of oven until sizzling and bottom of crust is brown and crisp, 6 to 8 minutes. If baking 2 pizzas at a time on 2 racks, reverse them after 2 1/2 minutes.
  8. Cut into wedges. Serve with Arugula, Basil and Baby Spinach Salad (see Recipe) on side.
This recipe yields 4 (10-inch) pizzas.
Nutrition Information
Serving size: each pizza Calories: 843 Fat: 40 g Trans fat: 0 Carbohydrates: 84 g Sodium: 1577 mg Fiber: 0.31 g Protein: 35 g Cholesterol: 89 mg
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