Let me tell you a little secret: we used to spend $40+ every Friday night on takeout pizza. The kids loved it, but I always ended up feeling bloated and blah afterward. Then one night, on a whim, I tried making our own pizza—and it changed everything.

Now it’s one of our favorite Friday night traditions. This homemade thin crust pizza is quick, crispy, and so much fun to personalize. You can load it with veggies, keep it classic with pepperoni, or go wild with pineapple and jalapeños (my guilty pleasure).

It’s cheaper, healthier, and honestly… it tastes better than delivery.

Ingredients:

For the Dough:

• 2 cups all-purpose flour (plus more for dusting)

• 1 tsp salt

• 3/4 tsp instant yeast

• 3/4 cup warm water (around 110°F)

• 1 tbsp olive oil

For the Toppings:

• 1/2 cup pizza sauce (homemade or jarred)

• 1 to 1 1/2 cups shredded mozzarella cheese

• Toppings of your choice: pepperoni, mushrooms, bell peppers, onions, olives, spinach, etc.

• Optional: red pepper flakes, fresh basil, grated Parmesan

Instructions:

1. Make the dough: In a large bowl, whisk together flour, salt, and yeast. Add warm water and olive oil. Stir until dough forms, then knead for 3–4 minutes until smooth.

2. Let it rest: Cover with a towel and let it rest at room temp for at least 30 minutes (or up to 2 hours for more flavor).

3. Preheat oven: Set your oven to 475°F. Place a baking sheet or pizza stone inside to heat up.

4. Shape the crust: Roll out dough on a floured surface until thin (about 1/8 inch). Carefully transfer to a piece of parchment paper.

5. Assemble the pizza: Spread sauce, sprinkle cheese, and add your favorite toppings.

6. Bake: Transfer the parchment and pizza onto the hot baking sheet or stone. Bake for 10–12 minutes, until crust is golden and crispy.

7. Slice & serve: Let cool slightly, then slice and serve with a big salad or some roasted veggies on the side.

Sarah’s Tips & Swaps:

• Want it extra crispy? Roll your dough super thin and preheat your baking surface well.

• Gluten-free version: Use a 1:1 gluten-free flour blend or a pre-made GF crust.

• Make it ahead: The dough can be refrigerated for up to 24 hours—just bring it to room temp before rolling.

• Kid-friendly tip: Let everyone make their own mini pizzas with their favorite toppings!

Flavorful Conclusion:

There’s something really special about gathering around the kitchen with the smell of bubbling cheese and crispy crust in the air. This thin crust pizza has become our go-to for laid-back family nights — and once you try it, I have a feeling it’ll become yours too.

Nutrition (Per Slice – based on 8 slices):

• Calories: 190

• Protein: 8g

• Carbohydrates: 23g

• Fat: 7g

• Fiber: 1g

• Sugar: 1g

• Sodium: 310mg