Ingredients
Method
Preparation
- In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about five minutes until it becomes slightly foamy.
- Add the olive oil, salt, and one cup of the flour. Stir with a wooden spoon until a shaggy dough forms.
- Gradually add the remaining flour while mixing until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead it for about five minutes until it feels smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time.
- Cover the dough with a clean cloth and let it rest for 10 minutes to relax the gluten.
Cooking
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
- Roll the rested dough out onto a piece of parchment paper using a rolling pin to a thickness of about 1/8 inch.
- Prick the surface of the dough with a fork to prevent large bubbles from forming.
- Transfer the parchment paper with the dough onto a baking sheet or the preheated pizza stone. Add your desired sauce, cheese, and toppings.
- Slide the pizza into the oven and bake for 10 to 12 minutes, or until the edges are golden brown and the cheese is bubbly.
Plating
- Carefully remove the pizza from the oven and place it on a wire cooling rack for two minutes.
- Use a pizza cutter to slice the pizza into eight even wedges or square pieces. Serve immediately.
Notes
For a perfect thin crust, use a pizza stone and don't overload the toppings. Cold fermentation creates better flavor.
