Thin Pizza Skins

I founds this recipe at a culinary class, it is very simular to most thin crust pizza crusts but is made with bread flour instead of all purpose. I recommend using a pizza stone.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 4 crusts

Ingredients

• 300  ml warm water
• 2 1⁄2 g dry active yeast
• 10  g sugar
• 500  g bread flour
• 12 1⁄2 g salt
• 25  ml olive oil
•  cornmeal, for sprinkling

Directions

1. - mix warm water with sugar, then sprinkle yeast over top and let sit for 10 minutes The mix should start to foam.
2. - mix the salt and flour together. Add the water/yeast to the flour and mix well. Once the dough is formed add the olive oil.
3. - work the dough for at least 15 mins if making by hand or about 6-7 mins in a Kitchen Aid. If using the Kitchen Aid use the dough hook.
4. - Place the dough in a large bowl and lightly rub olive oil over the top of the dough to lightly cover. Cover bowl with plastic wrap.
5. - Leave in a warm place to double in size. Punch and let double in size again.
6. - form into 4 balls of dough.
7. - At this point the balls can be refrigerated for later use; they will be good for at least 24 hours in a cold fridge,or freeze.
8. - heat oven to 500 degrees F, sprinkle a little flour on counter and roll out dough.
9. - then sprinkle a little cornmeal under pizza skin (crust) and your sauce and toppings.
10. - place pizza in oven and cook for 7-9 mins until done.