Home » Pizza Dough

I used to make pizza that tasted good but was a little too heavy.

I couldn’t imagine how I could possibly stretch the dough out thin enough to make the light and crusty Neapolitan pizza you get at a pizza parlor. Now, I work the dough with the dome for one minute to make it strong and stretchy. Then I use the dome to press the dough out thin for baking. The thin crust puffs up beautifully and browns well underneath. I’m very happy with my pizza now. It’s delicious and lower carb too.

Watch the video. It shows all the easy steps to great pizza. Even if your pizza pan or stone has to be preheated first, you can stretch the dough out real thin on a counter and transfer it the pan by wrapping it over a cylinder – a rolling pin or even a soda bottle can lift it off the counter and onto the pan or stone.

We think you’re going to love the dome and we’re offering our ironclad money back guarantee.



Thin Crust Pizza

Skip the trip to the Pizza Parlor
Thin crust lower carb pizza at home
Quick and easy with the Dome!

Use the dome to prepare this thin crust pizza dough. It mixes up quickly and requires no kneading. Mix it, let it rise, stretch and fold it, rise a few minutes more and it’s ready for the baking pan. Watch how the dome helps you easily stretch out the dough too.

1¼ cups (10 oz) of warm water
1 teaspoon of active dry yeast
1 tablespoon of vegetable oil
3 cups of all purpose flour
1 rounded tsp of salt


Pour the water into a mixing bowl and add the yeast and the oil and blend well.

Add the flour, the salt and spread the salt around in the flour. Push all the ingredients together turning the bowl as you mix.

Scrape the bowl to collect all the flour. Then work the dough with the dome for one full minute, pushing and spreading the dough against the bowl to develop dough strength and stretch.

Cover the dough with a cloth and let it rise until doubled in size—about an hour or so depending on room temperature. You can place the dough bowl in an oven with its light on, if you’re in a hurry — though the full flavor of dough develops better with a slower rise.

Once doubled, stretch and fold the dough. Pull on a section with the dome and fold the dough over itself. Let the dough rise another half hour or so.

Scrape the dough onto a well floured surface and divide it in half to make 2 pizzas. You can store one in the refrigerator for up to three days or in the freezer for up to three months.

There are two options for stretching out the dough.

Option 1. If you will be using a baking pan or baking stone that must be preheated, do so at a temperature of 500°F.

Stretch the dough out with your hands, maintaining a circular shape as you stretch the dough round and round the edge until it becomes too difficult to do more.

Then place the dough onto a floured board or counter. Lightly oil the surface of the dome and use it to press and stretch the dough gently. Alternate this with finger stretching too until the circle of dough is big enough to fill your pan.

Wrap the circle of dough around a cylinder to lift and transfer the dough to the pan.
Use the dome to stretch some dough over any weak spots.

Option 2. If you do not need to preheat your pan:
Stretch the dough out with your hands, as described above. Then place the dough directly onto the baking pan. Lightly oil the surface of the dome and use it to press and stretch the dough gently as described above.

Pre-bake at 500°F in preheated oven for 3 minutes — optional

Add toppings & bake at 500°F for 12 to 14 minutes. Enjoy your delicious thin crust pizza!