I have worked several years trying to perfect my pizza crust recipe. This is, by far, my favorite. Best of all... it is easy and inexpensive! This recipe will yield enough to make (2) 12 inch round thin crust pizzas or one large cookie sheet sized pizza.
1 cup water (somewhere between warm and hot, but not boiling)
1/4 teaspoon of sugar
2 1/4 teaspoons of rapid rise or bread machine yeast *(see tip below)
2 1/2 cups all-purpose flour
1 tablespoon olive oil
1/4 teaspoon salt
cornmeal for sprinkling the bottom of your pizza pan
(1) Mix 1/4 teaspoon of sugar into the warm water.
(2) Sprinkle the yeast on top of the water and wait until the yeast foams (approx. 10 minutes).
(3) While you are waiting for the yeast to foam, combine the flour, salt and olive oil into a large bowl.
(4) Pour the foamed yeast, water and sugar into the other ingredients and lightly mix it all together.
(5) Knead the dough for 2-4 minutes or until it is smooth and elastic. You may add a pinch of flour to your hands if it sticks.
(6) Cover the dough with a towel and let rest somewhere non-drafty for 30 minutes.
(7) Preheat your oven to 425 degrees. Lightly grease two 12-inch pizza pans or one large cookie sheet or prepare a pizza stone by preheating it from a cold oven. If you are making 2 round pizzas, divide the dough into 2 equal parts.
(8) On a flat floured surface, combine rolling out the dough with a rolling pin and using your fingers to stretch the dough until you get your desired shape and thickness. Roll the edges in a bit to make a crust.
(9) Pre-bake the dough at 425 F for 10 minutes (you do not need to do this if you are using a pizza stone).
(10) Spread your pizza with sauce and the toppings of your choice. Brush the crust lightly with olive oil.
(11) Bake at 425 F for 10-20 minutes or until the pizza is cooked how you like it.
2 1/4 teaspoons of yeast is equal to 1 (1/4 ounce) package of yeast. I prefer to buy my yeast in a glass jar instead of packets. I had always been told that the yeast in jars stays fresher then the paper packets. I am not sure how true that is, but I do know I have occasionally had trouble with yeast in packets not always rising properly.