Thin and Crispy Pizza Dough

2 1/2 teaspoons dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water
2 1/2 cups bread flour or all-purpose flour
1/2 teaspoon salt
1 large egg
Olive oil

In a 1-cup measuring cup or bowl, stir yeast and sugar into water.  Set aside for 10 minutes or until foamy.  Stir again.  Lightly beat egg into yeast mixture.

Combine flour and salt in a large bowl.  Add yeast mixture to bowl and knead until dough is combined.  If dough needs a little more water, add it a tablespoon at a time.  The dough should be a little sticky.  Do not add more flour.

Turn dough out onto a lightly floured surface.  Pick up dough and throw it down hard 8 or 9 times, using a dough scraper as necessary.  Knead several times, dusting with a little flour at this point if the dough is still too sticky to handle after kneading, and throw down again 8 or 9 times.  Continue throwing and kneading until dough is smooth and no longer sticky, about 1 to 2 minutes.

Lightly oil dough and place in a bowl large enough to allow it to double in volume.  Cover bowl tightly with plastic wrap. Let stand at room temperature for at least 1 hour, or until doubled in volume.  Dough may also be refrigerated for several hours or overnight.  Do not punch dough down.

With floured hands, gently pull dough down from the sides of the bowl.  Remove, and slice into 5 equal sections.  Use immediately, or wrap each section well in plastic wrap (leaving enough room for expansion); place in the refrgierator for up to 4 days, or freeze.

Use a rolling pin to roll each dough section out into a 10-inch circle.  Add toppings, and bake in a 500°F oven for 6 to 8 minutes, or until just browned.

Makes enough dough for five 10-inch pizzas or one 14-inch pizza.


From All the Best Pizzas by Joie Warner