This recipe makes 4 thin crust pizzas, which serve approximately 2-3 people. I make the recipe once per month and freeze the portions separately. Once per week, on pizza night eve, I put one portion in the fridge to thaw. Whoever gets home from work first wraps the dough in a clean kitchen cloth at least a couple of hours before dinner, kneading it intermittently, so that the dough can reach room temperature before being rolled out.
1 package of active dry yeast
2 cups warm water
1 teaspoon sugar
1 tablespoon of salt
7 tablespoons of olive oil
6 cups of flour
1. Measure water into a large bowl. Add the dry yeast. Add the sugar on the yeast in an even layer. Let the mixture sit for 9 minutes.
2. Add the olive oil, and salt.
3. Add the flour one cup at a time until the flour is incorporated. The dough should be slightly sticky when fully blended.
4. Make the dough into a log. Divide into four even quarters. Knead the quarters into four balls and place them on a baking sheet. Cover the dough with a clean kitchen cloth and let rise for one hour in a warm location.
My best pizza tip is to cook your pizza at a minimum of 425F until the cheese is golden bubbly. The second best tip is to use freshly grated mozzarella. Third best tip is to top your pizza with an italian seasoning blend before baking.
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