This made two 10-12" thin crust pizzas. Total time of 1.5-2.5 hours, depending on how the dough rises.
You will need:
- 3 - 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 package yeast
- 1 1/4 cup warm water
- 1 1/2 teaspoons vegetable oil, plus a little extra
- Misc.: plastic wrap, pizza pan or flat cookie sheet, mixer, bowl, rolling pin
- Add yeast to warm water. Stir and let sit for 4-5 minutes or until dissolved.
- In the mixer (I used my standing Kitchenaid), combine salt, sugar, oil, and 3 cups of flour.
- Add the yeast/water mixture. Mix for 7-10 minutes on low speed. If the dough is sticky/too wet, slowly add additional flower. The dough should be smooth.
- Lightly coat a bowl with oil or butter. Place the dough in the bowl, cover and let rise 1-2 hours (or until doubled).
- Punch down the dough.
- Preheat oven to 475 degrees F for 30 minutes.
- Divide the dough into two balls and cover with plastic wrap. Let sit for 10 minutes.
- Prepare two baking sheets: grease and dust with flour or corn meal.
- Prepare the toppings.
- Roll out dough on silicone mat or floured surface.
- Pinch up the edges to form a rim around the dough (optional). Lightly brush with oil and let sit for about 10 minutes. This helps the dough not get soggy from the toppings.
- Make dents into the dough with fingertips. You want to dent, but not rip the dough. This helps prevent the dough form bubbling up during baking.
- Top and bake for 10-15 minutes. Don't go too heavy on the sauce!
DM Tip: We made a thin crust pizza, which turned out nicely. If you want a thicker crust, you may want to pre-bake the crust for maybe 5 minutes before topping.