How To make Thin Crust Pizza Like Domino’s

Jinsi Ya Kupika Pizza Tamu Nyumbani

Pizza, 14″ regular crust

For the dough


400g strong white flour

100g semolina, plus extra for dusting

2 tsp salt

14g yeast or 1½ to 2 teaspoon of dry yeast

275ml luke water

50ml oz olive oil, plus extra for oiling

Tomato Sauce


2 teaspoons tomato puree

salt to taste

1 table spoon oil

chilli powder to taste {optional}

1/2 to 1 teaspoon teaspoon garlic powder

1/2 curry powder

For the topping

2 tablespoon tomato sauce

Pizza toppings:

pizza toppings of your choice or you can use what I have just used {bell peppers and fresh chillies to taste}

Cheese of your choice


A} In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast.

B} Add oil and warm water, bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.

C} Turn the dough out onto a clean surface and knead for 10 minutes or until it is smooth and elastic.

D} Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove.

E} Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cling film or cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size. Keep in mind the temperature of your kitchen can affect the timing of this.

F} When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes.

G} Preheat to the oven 180.

H} Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza baking tray as seen in the video

I} Grease the pizza tray with butter, now transfer the pizza base onto the baking tray

J} Cover the pizza surface / flatted pizza dough with half of the tomato sauce and toppings of your choice.

K} bake the pizza in the oven and bake for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings.


Recipe Tips:

1} If you are making the pizza bases in advance, once the dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed to allow the dough to come up to temperature.

2} The semonlina in this recipe will give the base added crunch and stop it from sticking. If you don’t have the semolina flour then feel free to replace it with an equivalent amount of flour
If you want to freeze the pizza bases roll them out before you put them in the freezer.

Nutrition Facts

Pizza, 14″ regular crust

Amount Per 100 grams

Calories 266

% Daily Value*

Total Fat 10 g 15%

Saturated fat 4.5 g 22%

Polyunsaturated fat 1.7 g

Monounsaturated fat 2.6 g

Trans fat 0.2 g

Cholesterol 17 mg 5%

Sodium 598 mg 24%

Potassium 172 mg 4%

Total Carbohydrate 33 g 11%

Dietary fiber 2.3 g 9%

Sugar 3.6 g

Protein 11 g 22%

Vitamin A 7% Vitamin C 2%

Calcium 18% Iron 13%

Vitamin D 0% Vitamin B-6 5%

Cobalamin 6% Magnesium 6%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Written by Farhat

Farhat Abbas

Leave a Reply

Your email address will not be published. Required fields are marked *