SOISOS

Thin Pizza Dough (wolfgang puck style)

(source: http://www.grouprecipes.com/46552/italian-thin-crust-pizza-dough.html)

Ingredients

1 package active dry yeast
1 teaspoon honey
1 cup warm water (105 to 115 F)
3 cups of all-purpose flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil

How to cook it

Dissolve the yeast and honey in 1/4 cup warm water.

Combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.

Mix until the entire mixture forms a ball.

Turn the dough out onto a lightly floured surface.
Knead by hand 2 or 3 minutes. The dough should be smooth and firm.

Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 2 balls. *Alternatively you could divide into 4 balls to make into 4 pizzas, about 6 ounces each, to make 8 inch pizzas.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes. Cover the dough with a damp towel and let rest 1 hour. *At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet. Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.

Add sauce (not too much) and toppings. Start with sauce, then cheese, veggies and meat.

Cook for 10 – 12 minutes, more depending on the thickness of crust due to size of pan you used.