I spent the better part of a year perfecting this recipe and find makes a great thin crust pizza like you get in Italy. For best results, make sure you have a oven pizza stone and crank up your heat to 600º or as hot as you can get.
| 1 tbsp | superfine sugar |
| 2 tbsp | dried yeast |
| .66 cup | lukewarm water (add additional as needed) |
| 1 lb | all-purpose flour (3-1/2 cups of flour per lb.) |
| .5 tsp | salt |
| 3.5 tbsp | olive oil |
| Cornmeal |
Put the sugar and yeast in a small bowl and stir in 1/3 cup of water. If yeast does not bubble and form in 5 min, through it away and start again.
Mix all flour, salt ingredients into a bowl (or food processor with plastic blade). Add the olive oil, remaining water and yeast mixture.
Mix until the dough loosely clumps together. Transfer to a lightly floured surface and knead for about 8 minutes, adding a little flour or few drops of warm water if necessary, until you have a soft dough that does not stick, but is dry to the touch.
Rub the inside of a large bowl with olive oil. Role the ball of dough loosely to coat the dough with oil.
Leave the dough in the bowl and cover with kitchen wrap or a towel for 1-1/2 hour or until dough is doubled in size. (or leave In the fridge for 8 hours to rise slowly). Split the dough into 2 and work it into a 12" pizza circle.
Top to your liking.
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