Thin pizza dough

Thin pizza crust is a prepared dough base specially designed to achieve a fine and crispy texture in pizza. It is primarily made from wheat flour, water, yeast, salt, and a bit of oil, but unlike thicker doughs, it is stretched much more to reach a thin thickness, which allows the pizza to have a light and crispy crust.

This type of dough originates from Italian tradition, particularly in the Naples region, where pizzas are characterized by a thin base and are cooked quickly in very hot ovens. Thin crust has gained popularity worldwide for its ease of handling and because it highlights the flavor of the toppings more.

Regarding its properties, thin pizza crust is a lighter option in calories compared to thick or pan-style dough, due to its lesser thickness and the smaller amount of flour used. Furthermore, it cooks quickly, which helps to better preserve the fresh flavors of the toppings.

In Latin America, this type of dough is mainly known as "masa de pizza delgada", although in some countries it may also be called "base de pizza fina" or simply "masa fina". In certain places, especially in Mexico and Argentina, the term "masa crocante" is used to refer to a similar texture.