I like thin, crispy crust for my pizza and this recipe makes it easy!
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- Semolina flour for sprinkling
- Stir together 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with your hand until the dough comes together.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about an hour and a half. Roll out as thin as you dare and top as desired. If using a pizza peel, sprinkle it with a little semolina and set your pizza crust on it before you add the toppings.
- Bake at 425 degrees F. for 15-20 minutes, until crust is golden brown and crisp.
Note: The dough can be wrapped in plastic wrap and frozen for up to a month.