THIN CRUST PIZZA
Steps:
- Preheat oven to 425°F. with pizza stone in lower third of oven (allow about 1/2 hour for it to reach temperature). Stir together water, yeast, sugar, salt, and olive oil in a large bowl until yeast dissolves. (If you wait 5 minutes and see a little foaming action, continue with the recipe. If not, start over.) Add the flour, 1/2 cup at a time, stirring with a wooden spoon (not all the flour will get absorbed at first). Dump the shaggy dough and excess flour on a work surface and knead the dough, dusting it lightly with additional flour when it gets sticky, until elastic, 8 to 10 minutes. Form it into a ball and let it rest under an inverted bowl for a minimum of 10 minutes (it can sit longer). Dust the dough lightly with flour, then flatten it slightly on a large piece of parchment paper with a floured rolling pin. Roll it into a thin round (about 14-inches in diameter). Spread it evenly with the sauce, leaving a border, and top with the mozzarella. Use a pizza peel or rimless baking sheet to slide the pizza, still on the parchment, onto the pizza stone and bake until the crust is deep golden and the cheese is bubbling, about 11 to 17 minutes. Remove from oven and top with basil leaves and flaky sea salt to taste. Cook's Note: If you love super-thin crusts, halve the dough and roll out one half on parchment paper to a 12- to 13-inch round, then top with the full amount of topping. Bake about 11 to 12 minutes. The remaining dough can be turned into a pizza, or chilled in a bowl, tightly covered with plastic wrap, for several days, until your pizza craving hits again!
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