Recipe: Thin crust pizza dough
- 4 1/2 cups all-purpose or whole wheat flour
- 1 tsp sea salt
- 1 tsp active dry yeast
- 1 3/4 cups room temperature water
- 1/4 cup extra-virgin olive oil
- 2 tbsp cornmeal
1 Place the flour, salt and yeast in the bowl of an electric stand mixer.
2 Pour in the water and the olive oil and stir with a wooden spoon to combine, scraping down the sides until the mixture forms a shaggy dough.
3 Using the dough hook attachment, mix on low speed for 8 to 10 minutes, stopping the machine as necessary to adjust the dough and ensure even kneading. After 10 minutes the dough should be smooth, shiny and elastic.
4 Place the dough in a lightly oiled bowl, cover with plastic wrap and store in the refrigerator for at least 4 hours, or preferably overnight.
5 When ready to make the pizzas, divide the dough into 4 equal pieces, about 10 ounces each. Shape the pieces by hand to form tight round balls and rest, loosely covered, on the countertop for about 30 minutes, until slightly risen.
6 Dust the countertop with a little bit of flour, if necessary, and stretch and roll each ball out to a 12" circle about 1/4" thick.
7 Place each round on a pizza peel (or an upside-down baking sheet) dusted with a little cornmeal to prevent sticking. Give the pizza peels a shake to ensure that once the pizzas are topped they will readily slide onto the hot stone in the oven.
8 The dough is now ready for the toppings.
Prep and cook time: 5 hours
Makes: Four 12" pizzas