Thin Crust Pizza Dough
Serves: 4
 
Ingredients
  • 1⅓ cup water
  • 1½ tsp instant yeast
  • 2 tbsp sugar
  • 2 tbsp. olive oil
  • 3 cups bread flour
  • ¼ tsp. garlic powder
  • ¼ tsp onion powder
  • 1¼ tsp. salt
  • 2 tbsp. cornmeal
Instructions
  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
  3. Food processor:
  4. Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
  5. Dough hook:
  6. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  7. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).
  8. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  9. Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.
  10. By Hand:
  11. In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
  12. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional ¼ tsp. yeast.
  13. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
Recipe by KinFolk Recipes at https://arrisje.com/thin-crust-pizza-dough/