Doughm00se Pizza Crust

The best thin crust pizza!


  • 275g lukewarm water
  • 6g yeast
  • 7g sugar
  • 12g salt
  • 15g olive oil
  • 410g King Arthur Baking Pizza Flour (+5-10g for hand kneading)


  • 6½-7 ounces grated cheeses (we use a variety in our mix, including mozzarella, Cooper CV Sharp, Monterey Jack, fontina, Bongard American, and gruyere)
  • Heavy half-cup pizza sauce (our favorite at this time is a half and half mix of DeLallo pizzeria style and DeLallo margherita style, plus about ¼ teaspoon of Italian seasoning)


  1. Combine yeast, sugar, and salt in the bowl of a stand mixer, add water, and whisk to combine.
  2. Add olive oil and whisk.
  3. Add 410g flour and knead with stand mixer 8-10 minutes. Dough will be quite wet and sticky. Remove from mixer, divide in two, and hand-knead each half for a few turns, using some of the extra flour, until dough loses some of its stickiness.
  4. Place each half in a bowl or container, cover, and let rise at room temperature for 1-2 hours. Refrigerate until ready to make pizza.
  5. About 30 minutes prior to baking, place the pizza stone in the oven and begin preheating the oven to 550°F. About 25 minutes after turning on the oven, remove one of the dough balls and place on floured parchment. Roll out to 13”-14” circle, resting as needed for the dough to cooperate. Top and slide onto pizza stone, immediately reduce temperature to 400°F, and bake for 10 minutes. Wetter toppings such as shrimp or spinach may require another 1-2 minutes of baking time.


20 Feb. 2022: Today we made a white pizza with shrimps. We topped the crust with extra-virgin olive oil; a mix of mozzarella, Monterey Jack, gruyere, and American cheeses; Italian seasoning and black pepper; and 12 21/25-count shrimp (cut into thirds).

We make thin pizza, but the dough will work for thicker pizza too. A piece of our famous shrimp pizza!