Sue's Thin Crust Pizza

This is a pizza with a cracker-crisp crust.  It’s our usual pizza; for busy days I make 2 crusts and freeze one or both after the first baking and before topping.  Then it can be topped and baked 15 minutes or until done.  Don’t overload this crust with too much filling and start with half the cheese next to the crust so it isn’t soggy.   I find this works best in our toaster oven, but preheat your pan if you use your regular oven, so the pizza bakes fast, or use a baking tile.   A dark, thin pan is my favorite.                

                          Sue's Thin Crust Pizza

                        Crust

  5 1/2    Ounces  Bread Flour -- about 1 cup or all-purpose

  1 1/8    teaspoons  Instant Yeast -- 1/2 package

     1/2    teaspoon  Salt

     1/4    Teaspoon  Garlic Powder

     1/2    cup  Water -- 120°-125°

     1/2    Tablespoon  Olive Oil (1 1/2 teaspoon)

                        Meat Sauce

     1/4     Cup Pizza Sauce

  4           Ounces  Ground Beef or Sausage (raw) -- cooked and drained

     1/4    Cup  Onion -- chopped

     1/4    Cup  Sweet Pepper -- chopped

               Mushrooms or Pepperoni -- to taste

  3           Ounces  Mozzarella Cheese -- shredded

Add flour, yeast, salt and seasonings to bowl.  Mix until combined.

Add olive oil and warm water and stir. Turn out on lightly floured board and knead 6 minutes.  Cover with an inverted bowl and let rest 10 minutes.**  Meanwhile, preheat oven to 450°.

 Punch dough down on a slightly floured surface.  Roll into a 12-13" circle.

Brush pizza pan lightly with olive oil; lay dough on pan, forming a slight edge; lightly brush top of dough with oil.  Dock or prick the dough.   Bake for 5-10 minutes.   

Combine cooked meat and vegetables with pizza sauce, heat through.

Sprinkle crust with half of the mozzarella; top with meat mixture, finish with remaining cheese.  Sprinkle with grated Parmesan if desired.

Bake an additional 10-15 minutes or until done.

** You can let dough rise 24 hours in refrigerator.  Let come to room temperature; take out of fridge 1-2 hours before using.  This improves texture of dough.