Thin Pizza Crust

By lovenaples

Notes: To answer the most frequently-asked questions I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust. If you'd like to freeze the dough for later use, roll the dough into a ball, place in a sealable plastic bag (allow extra room, as the dough will rise a bit before it freezes completely), then thaw in the refrigerator completely before pressing out into a circle.

When making, double recipe and freeze 1 ball

Ingredients

• 25 oz. pkt. active dry yeast
• 1/4 tsp. granulated sugar
• 3/4 cup 110 degree water
• 1 3/4 cups all-purpose flour
• 1/2 tsp. salt
• pizza sauce - of your choice, as needed
• shredded cheese - of your choice, as needed
• toppings - of your choice, as needed

Preparation

Step 1

Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.