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| Thin and Crispy Pizza Dough |
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| Makes one 16-inch, two 12 inch, or 8 individual pizza crusts. Ingredients 1 cup water, warmed to 110 F 2 14 teaspoons active dry yeast (1 packet) 1 teaspoon sugar 3 1/2 cupss all-purpose flour 1 1/2 teaspoons slat 1/4 cup extra-virgin olive oil 1 large egg yolk Directions Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a large bowl and set aside. Combine 3 1/4 cups flour with salt in a large bowl, stir in the yeast mixture, olive oil, and egg yolk, and mix until a soft dough forms. Transfer dough to a lightly floured surface and knead in the remaining 1/4 cup flour. Continue to knead until the dough is smooth and elastic - about 10 minutes. Shape the dough into a ball and trasfer it to the prepared bowl, truning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm draft-free place until the dough doubles in volume - about 90 minutes. Punch the dough down and remove from the bowl. Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immedieately, divide the dough into desired number of pieces and roll out to desred shape. Top and bake at 500 degrees F for 10 to 12 minutes. |
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