Thin Crust Pizza

Thin Crust Pizza

Recipe courtesy of Christine Cushing

1 package active dry yeast

⅓ cup lukewarm water

⅓ cup whole wheat flour

3 ⅓ cups all purpose flour (I didn’t have whole wheat flour, so I just used 4 cups flour)

1 ½ tsp coarse salt

2 ½ tsp sugar

2 tsp olive oil

1 ⅓ cups lukewarm water

1. In a small bowl, bloom the yeast in the 1/3 cup lukewarm water until foamy, about 5 minutes.

2. Mix dry ingredients in a stand mixer fitted with a dough hook.

3. While mixer is running on low speed add the yeast mixture, the oil, and enough of the remaining 1 1/3 cups water to make the dough come together.

4. Knead on low speed for about 12 minutes until the dough is firm, smooth and elastic.

5. Remove dough from the bowl.

6. Divide dough into 4 and shape each piece into a ball.

7. Line a baking sheet with parchment paper.

8. Set dough balls onto baking sheet and cover with a damp cloth.

9. Let rise in a warm place for 1 hour and 45 minutes.