Thin Crust Pizza Dough

Directions

Mix the sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy.

In a large bowl combine flour, and salt. Add yeast/water mixture and olive oil.
Combine.

Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

Cover and let rest for 1 hr.

Divide dough into thirds.

Lightly grease three 12-inch pizza pans. Sprinkle with a little bit of cornmeal or use real-eaze.

Place each piece of dough on a pizza pan and pat it with your fingers until it stretches over the whole pan.

Try to make it thicker around the edge.

Then spread with pizza sauce and use the toppings of your choice.

Bake at 425 F for 25 minutes or until bubbly and hot.

Makes 3 12-inch pizzas.

If you don't want to use all the dough, you can freeze it.

Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

When you want to make a pizza, take dough out of freezer and allow to thaw before using.