PIZZA DOUGH FOR THIN CRUST PIZZA


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INGREDIENTS

  • 12cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
  • 1(1/4 ounce) package active dry yeast
  • 14teaspoon salt
  • 1cup warm water
  • 12-1tablespoon olive oil
  • cornmeal, for sprinkling

DIRECTIONS

  1. Mix a little sugar into the warm water.
  2. Sprinkle yeast on top.
  3. Wait for 10 minutes or until it gets all foamy.
  4. Pour into a large bowl.
  5. Add flour, salt, olive oil.
  6. Combine.
  7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
  8. Cover and let rest for 20-30 minutes.
  9. Lightly grease two 12-inch pizza pans.
  10. Sprinkle with a little bit of cornmeal.
  11. Divide dough in half.
  12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  13. Try to make it thicker around the edge.
  14. If desired, pre-bake at 425 F for 10 minutes (I don’t always do this).
  15. Then spread with pizza sauce and use the toppings of your choice.
  16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
  17. Makes 2 12-inch pizzas.
  18. If you don’t want to use all the dough, you can freeze it.
  19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
  20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

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