Thin Crust Pizza

Finally! I made a thin crust pizza-which is what we are partial to in the Long house. This will now be my go to homemade pizza. Nothing else I have made compares (if you like thin crust like we do).

2 3/4 to 3 1/4 cups all purpose flour

1 package active dry yeast

1/4 tsp salt

1 cup warm water

2 Tbsp olive oil

In a large bowl, combine 1 3/4 cups flour, yeast, and salt. Add warm water and oil. Beat with an electric mixer on low for 30 seconds (I used my KitchenAid and the dough hook to mix this up), scraping the bowl. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (I ended up using right at 2 3/4 cups). Turn dough out on a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (about 6 minutes). To knead it well, fold it over itself and then punch down. Repeat this over and over. Divide dough in half and cover. Let rest for 10 minutes. Grease baking sheet. Roll out each dough portion into a 13 inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake at 425 for about 10 minutes (until golden). Spread sauce onto hot crust and add other toppings.

For this one, I used about 1/4 cup pizza sauce (we don't like it super saucy), 1 cup mozzarella cheese, 1/2 lb Italian sausage (cooked) and pepperoni.