Makes 1 (14″) or 2 (9″) thin pizza crusts.
- 2 tsp olive or safflower oil, divided
- 2 tsp cornmeal
- 1 package dry yeast
- 1 tsp sugar
- 1/2 cup plus 2 Tbsp warm water (105 – 115 degrees)
- 1 1/2 cups plus 2 Tbsp unbleached all-purpose or bread flour
- 3/4 tsp salt
Rub 1 tsp olive oil over 1 pizza stone/pan, sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy.
Combine flour, salt and remaining oil in food processor bowl fitted with metal blade and turn on mixer to bread setting. Pour yeast mixture through feed tube. Process until dough cleans inside of bowl.
If dough sticks, add more flour letting each addition work in before adding more. If dough is crumbly, add water by tsp’s through feed tube, letting each addition work in before adding more. When desired texture is reached, process dough until uniformly supple and elastic, about 40 seconds.
Roll dough immediately onto heavily floured board to 14″ circle. Or divide dough in half and roll each 1/2 to 9″ circle. Add flour to board as necessary, rotating dough while rolling. If dough resists, let rest 5 minutes to relax gluten, then try again.
Fold dough in 1/2, then in 1/4’s. Place on prepared pan with point of dough in center. Unfold dough and lightly press into place, working from center to edge. Pinch edge together or fold over edge to form 1/3″ rim. Proceed as directed in pizza recipe of choice.
Note: Dough does not need to rise. If dough is allowed to rise until double, crust will be slightly chewier. After rising, transfer to oiled bowl and turn to coat entire surface with oil. Cover with oiled plastic wrap and let rise in worm place (75 to 80 degree’s) until doubled, about 1 hour. Then roll as directed.