Here are all my pizza secrets. I have been making this for several years and perfecting it as I went. This is really a set of directions for making the PERFECT thin crust pizza, directions for Sausage and Carmelized Onion Pizza plus my personal dough recipe- all in one. I always make this dough in the bread machine. It's a little sticky but I like it that way and I use a liberal amount of flour on my hands, rolling pin and parchment. The end result is a tender, lightly crispy, thin crust. This makes a 2 pound dough ball. It will be enough for two 10x12 rectangle shaped pizzas. Feel free to add your favorite toppings and personalize your pizza!