Answered: Does Thin Crust Pizza Have Yeast?

Our adventure starts at the grocery store. For basic thin-crust pizza dough, you’ll need the following:

Our shopping list is short and sweet. For a basic yeast-free thin-crust pizza dough, you’ll need the following:

After you’ve mixed and kneaded your dough, it’s likely to warm from the process and the chemical reactions. It can continue fermenting and potentially spoil if stored in this state.

You know how much dough you typically use for a pizza. So, why not make it easier on your future self? Take your large dough and divide it into portions that would each make one pizza. This can save you the hassle of breaking off just the right amount from a large, cold dough later.

Air is the enemy of your pizza dough. If exposed, it can dry out and form a hard crust that’s unpleasant to eat. To prevent this, wrap each dough ball tightly with plastic wrap. It’s like a protective jacket for your dough, keeping it safe from the cruel, dry world outside.

Put your wrapped dough balls into a zip-top bag for an added protection layer. This is a second barrier against any air that might have sneaked in. Try squeezing as much air from the bag as possible before sealing it.

Depending on when you plan to use the dough, you can refrigerate or freeze it. The refrigerator is a safe bet if you will use it within the next 1-3 days. But if you’re storing for longer, say a week or more, you should opt for the freezer.

You’ve stored your dough, and it’s time to use it. If it is in the refrigerator, just give it time to come to room temperature before you start working with it. If you freeze your dough, move it to the refrigerator the day before using it.