This think crust pizza dough recipe is made with yeast and all-purpose flour. In a short amount of time, this dough will rise and make the perfect thin crust pizza.
In a mixing bowl to your stand mixer whisk together the yeast and sugar. Slowly whisk in the warm water until all three ingredients are combined. Cover with a towel and let sit for 5 minutes.
Add into the activated yeast the oil, salt, and as much of the flour as you can by using a stand mixer. Beat on low speed for 2 minutes. I'm to get two cups of flour in.
Turn dough out onto a lightly floured surface. Start kneading the dough for 3-4 minutes. The dough will feel a little soft and when poked with a finger should bounce back. If it doesn't bounce back knead some more.
Grease a large bowl with cooking spray or oil. Add the dough into the bowl and turn once to coat with the cooking spray or oil.
Cover with a towel and let rise in a warm place for 60 minutes. Or until doubled in size.
Turn dough out of the bowl and punch down to remove any air bubbles then shape the pizza. Place on a pizza pan or stone that has been sprinkled with cornmeal. Add your favorite topping.
Bake this pizza dough in a 475℉ oven until the desired doneness is achieved.
The nutritional value may vary depending on the ingredients.
I like to prebake my pizza dough in a 475℉ oven for 10 minutes before adding my toppings. Then bake the assembled pizza in the 475℉ oven for 20-25 minutes. The baking time depends on your idea of doneness.