Ingredients
- 1/2 cup water lukewarm
- 1/2 tsp active dry yeast
- 1/2 tsp honey
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
Servings: 10-12 inch thin pizza
Instructions
- In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes.
- After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed.
- Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
- Roll the dough out as thin as you possible can - at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes.
- Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings - your sauce and cheese and what not. Remember, with this thin crust it is best to not do tons of heavy toppings. Work quickly so the dough do not stick to the peel.
- Open the oven and gently slice the pizza from the peel to the stone - I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes - just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.
- Remove the pizza by sliding it back onto the pizza peel with the help of a spatula. Let the pizza cool for a few minutes before slicing.
Recipe Notes
If you want to use a baking sheet, I'd preheat the oven to about 450 degrees F and cook it slightly longer.
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You might want to try using some fine cornmeal on the pizza peel to help prevent sticking. The dough will likely pick up some of the cornmeal and add a little extra crunch.