Have a few extra minutes before you head off to work? Got home early? If you love a thin crust pizza then this is the dough for you. it takes 10 minutes. ten.minutes.i.swear.
1 1/2 cups flour (you can use half whole wheat flour half white)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (maybe a few tablespoons more)
1 tablespoon olive oil
Stir together dry ingredients, including yeast, in a bowl. Add water and olive oil. Stir mixture into as close to a ball as you can (I end up using my hands). You may need to add one more tablespoon of water if you feel it’s too dry.
Lump it on your board and leave it for 5 mins. Come back to it and knead it for just a minute or two.
Scrape out the floury bits in your bowl, oil it and place nicely rounded dough in. Roll it around a bit so it becomes covered in oil. Plastic wrap the bowl and pop it in the fridge for the day. when you get home from work pull it out and place in a warm spot or heat over to 150 degrees, turn off and let it warm up for an hour. Or for a quicker method leave in a warm spot for 2 hours. The dough will taste better the longer it has to rise.
Punch down the dough and let it rest for 20 minutes.
Flour your board and roll out the dough to size. Fold it it up and remove and sprinkle some corn meal down. Lay dough on top and press lightly. Place a piece of parchment paper (if you have it) onto your pan or pizza stone, sprinkle a little more corn meal on and slide dough onto it. If dough is a little too big lightly pull it into the centre of the pan.
Heat oven to 500 degrees. Add toppings, cook for around 10 minutes and enjoy!