Homemade Thin-Crust Pizza

YIELD Serves 4, Makes 2 (10-inch) pizzas

PREP TIME20 minutes
COOK TIME16 minutes to 24 minutes

HIDE NUTRITION 
 sugar-conscious
Per serving, based on 4 servings. (% daily value)
 Calories459
 Fat16.6 g (25.6%)
 Saturated9.0 g (45.2%)
 Carbs52.6 g (17.5%)
 Fiber2.6 g (10.3%)
 Sugars1.7 g
 Protein23.3 g (46.6%)
 Sodium822.5 mg (34.3%)

INGREDIENTS
For the dough:
 3/4 cup 
lukewarm water
 1 teaspoon 
active dry yeast
 2 cups 
all-purpose flour, plus more for kneading
 3/4 teaspoon 
salt
 2 teaspoons 
olive oil, divided
For the toppings:
 1/2 cup 
pizza sauce, such as classic red sauce or a white sauce
 1 to 2 cups 
shredded cheese: one or a combination of mozzarella, provolone, Parmesan,
fontina, romano, or asiago cheese
 Topping options: sautéed onions or mushrooms, sliced red peppers,
pepperoni, cooked sausage, cooked bacon, etc.

INSTRUCTIONS
 1. Arrange a rack in the bottom third of the oven, place a rimmed baking sheet
on the rack, and heat the oven to 450°F. Meanwhile, make the dough.
2. Pour the water into a medium bowl. Sprinkle the yeast over the water, and let
stand until the yeast is dissolved and foamy, 3 to 5 minutes.
3. Add the flour and salt. Mix with a stiff spatula or wooden spoon until floury,
shaggy dough forms. Turn the dough out onto a work surface and knead
until it forms a smooth, slightly tacky ball that springs back when you poke it,
5 to 8 minutes. If the dough sticks to your hands like bubble gum, add a
tablespoon of flour at a time until it’s easier to work with; avoid adding too
much flour if possible.
4. Cover the dough with the upside-down bowl or a clean kitchen towel and let
sit while you prepare the pizza toppings, about 10 minutes.
5. Divide the dough into 2 equal pieces. Working with one piece of dough at a
time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle
of the dough outwards, using the heel of your hand to gently press and
stretch the dough until it's about a 1/4-inch thick or less. For an extra-thin
crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for
5 minutes and then try rolling again.
6. Carefully remove the preheated baking sheet from the oven and place it
upside down on a wire rack. Transfer the dough directly onto the upside-
down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread 1/4
cup sauce into a thin layer onto dough, leaving a 1/2-inch border. Sprinkle on
the cheese and other toppings.
7. Bake until the crust is golden-brown and the cheese is melted and browned in
spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5
minutes before slicing and serving. Repeat with the remaining dough and
toppings.

RECIPE NOTES
Storage: Refrigerate leftovers in an airtight container for up to 4 days.