Thin Pizza Crust

Thin Pizza Crust
Makes two 10-inch pizzas

3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon salt

Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast.Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. (Or mix in a mixer with a dough hook)

Let sit for 10 or more minutes - or put in the refrigerator and use within 3 days.

Press dough out on greased pizza pan. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Bake for about 3 - 5 minutes and then top with toppings and bake until bottom is lightly browned