Tips and tricks for making a delicious thin-crust pizza topped with creamy, cheesy chicken Alfredo. This is my go-to thin crust pizza recipe that combines a crisp base with a rich Alfredo sauce and savory toppings.
I used to avoid making homemade pizza because I thought the dough was complicated. After a little research I learned that pizza dough is essentially bread dough — and if you can make bread, you can make pizza. With a few tests I developed a reliable thin-crust method that yields consistent, flavorful results every time.
This recipe emphasizes a slow, cold fermentation for the dough to develop deeper flavor, and a creamy chicken mushroom Alfredo for the topping. It’s surprisingly easy and perfect for weeknight dinners or a weekend pizza night.
Top tips for perfect thin crust pizza
- Cold-rise fermentation: Like bread, pizza dough benefits from a slow, cold rise. Refrigerating the dough overnight develops more flavor than a quick, warm rise. For consistent results, weigh your flour if possible.
- Flour choice: Bread flour and all-purpose flour both work. Bread flour has higher protein and can give a chewier crust, but for thin crust you can use either and still get excellent results.
- Baking surface: A pizza stone produces the crispiest bottom crust, but a baking sheet works well too. If you want extra crispiness, preheat the baking surface thoroughly or use a hot pizza stone.
- Olive oil in the dough: A teaspoon of olive oil improves dough elasticity and handling. Use sparingly if you want a crisper crust; more oil will produce a softer edge.
- Preheat the oven: Make sure the oven is fully preheated and place the rack near the top (second from the top) for best browning on the crust and edges.
Brush the stretched dough with a light coating of olive oil before adding toppings. This helps prevent a soggy center and encourages a nicely browned rim. The chicken and mushroom Alfredo sauce used here is creamy, rich, and quick to prepare—one of my favorite homemade sauces.
Now that I have a dependable thin-crust method, expect more pizza recipes coming soon. What’s your favorite pizza combination?
Chicken Alfredo Pizza
Shinee Davaakhuu
1 hr 22 mins
8 mins
9 hrs 30 mins
2 10-inch pizzas
Print Recipe
Ingredients
For the pizza dough:
- 1/2 teaspoon active yeast
- 2/3 cup (155 ml) lukewarm water
- 1/2 teaspoon sugar
- 2 cups (250 g) bread flour or all-purpose flour
- 1 teaspoon salt
- 1 teaspoon olive oil
Alfredo sauce and toppings:
- 2–3 tablespoons olive oil
- 2 cups (300 g) cubed chicken breast
- 2 cups (150 g) sliced mushrooms (baby bella recommended)
- 2 tablespoons unsalted butter
- 4 garlic cloves, pressed
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 red bell pepper, diced
- 1 cup (115 g) shredded mozzarella cheese
- Cornmeal for dusting
Instructions
- In a small bowl, dissolve the yeast in 1/3 cup (about 80 ml) lukewarm water with the sugar. Do not use hot water. Let sit 5 minutes until foamy—this indicates the yeast is active.
- In a large mixing bowl (or stand mixer with dough hook), combine the flour and salt. Add the yeast mixture and the remaining 1/3 cup (75 ml) lukewarm water and mix on low speed until the dough comes together. Add the olive oil and continue until the dough is soft and slightly sticky. If making by hand, mix and knead until smooth.
- Divide the dough into two equal portions. Shape each into a ball, rub lightly with oil, place in separate zip-top bags or covered containers, and refrigerate overnight for a slow cold rise. (You can freeze at this stage if desired—see notes.)
- The next day, remove the dough from the refrigerator and let it rest at room temperature for 1–2 hours before shaping.
- While the dough comes to room temperature, prepare the chicken and the Alfredo sauce. In a medium pan, heat 1/2 tablespoon olive oil and add the cubed chicken. Cook covered for about 5 minutes, stirring occasionally, until cooked through. Transfer the cooked chicken to a bowl and set aside.
- Preheat the oven to 475°F (250°C).
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 1–2 minutes until they begin to brown. Add the butter and pressed garlic, and cook 2–3 more minutes. Stir in the heavy cream, chicken broth, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and stir in the grated Parmigiano-Reggiano. Let the sauce cool slightly; it will thicken as it cools.
- On a lightly floured surface, gently flatten a dough ball and stretch it into an 8–10 inch circle, keeping the edges slightly thicker. Transfer to a pizza stone or baking sheet dusted with cornmeal. Brush the dough lightly with olive oil to protect the crust from sogginess and promote browning.
- Spread half the Alfredo sauce over the crust, then top with half the cooked chicken, mozzarella, and diced red bell pepper. Repeat for the second pizza.
- Bake for 8–10 minutes, or until the sauce bubbles and the crust is golden. If desired, finish under the broiler for 30–60 seconds to achieve extra browning. Remove from oven and let rest for a couple of minutes before slicing.
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Tips & Notes
Freezing instructions: If you don’t plan to use the dough the next day, freeze the dough balls for up to 3 months. The night before you want to bake, move the dough from the freezer to the refrigerator to thaw overnight. Remove from the fridge the next day and proceed with step 3 in the instructions.
Nutrition
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