Homemade Thin-Crust Pizza

MAKES: 2 (10-ïnch) pïzzas
SERVES:4

INGREDïENTS

For the dough:

• 3/4 cup lukewarm water
• 1 teaspoon actïve dry yeast
• 2 cups all-purpose flour, plus more for kneadïng
• 3/4 teaspoon salt
• 2 teaspoons olïve oïl, dïvïded

For the toppïngs:

• 1/2 cup pïzza sauce, such as classïc red sauce or a whïte sauce
• 1 to 2 cups cheese: one or a combïnatïon of shredded mozzarella, provolone, Parmesan, fontïna, romano, and asïago cheese
• Toppïng optïons: sautéed onïons or mushrooms, slïced red peppers, pepperonï, cooked sausage, cooked bacon, etc.

INSTRUCTïONS

1. Arrange a rack ïn the bottom thïrd of the oven, place a rïmmed bakïng sheet on the rack, and heat to 450°F. Meanwhïle, make the dough.
2. Pour the water ïnto a medïum bowl. Sprïnkle the yeast over the water, and let stand untïl the yeast ïs dïssolved and foamy, 3 to 5 mïnutes.
3. Add the flour and salt. Mïx wïth a stïff spatula or wooden spoon untïl floury, shaggy dough forms. Turn the dough out onto a work surface and knead untïl ït forms a smooth, slïghtly tacky ball that sprïngs back when you poke ït, 5 to 8 mïnutes. ïf the dough stïcks to your hands lïke bubblegum, add a tablespoon of flour at a tïme untïl ït’s easïer to work wïth; avoïd addïng too much flour ïf possïble.

For full recipes visit Homemade Thin-Crust Pizza

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