Directions: |
Directions:Preheat oven to 500 degrees or as hot as it will go. Let it heat for at least 30 min. If you have a pizza stone, put it in the lower-middle part of oven now.
Combine the water and yeast in a mixing bowl, and stir to dissolve. The mixture should look like thin miso soup . Add flour and salt and mix until you've formed a shaggy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 min. The dough should still feel moist and slightly tacky. Work in more flour, 1 T at a time if the dough sticks to your hands.
If you have time at this point, you can let the dough rise until you need it or until double in bulk. After rising, you can use the dough or refrigerate for up to 3 days.
Cover the dough with the upside down mixing bowl while you prepare the toppings.
When ready to make pizza, tear off 2 pieces of parchment paper roughly 12 inches wide or the size of your stone. Divide dough in 2. Work with one piece of dough at a time, form into a large disk and place on parchment.
The dough will stick to parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, you can slide the paper out midway through the cooking.
Make pizza as desired.
Using a bread peel or the back side of a baking sheet, slide pizza (still on parchment) onto the baking stone in the oven. If no stone, bake on baking sheet.
Bake for about 5 min. and then rotate the pizza, removing the parchment from the under the pizza as you do. Bake for another 3-5 min. Until crust is golden brown.
Let cool about 5 min. before slicing.
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This recipe for Thin-Crust Pizza is from