• In a stand mixture, with the paddle attachment mix the FLOUR, SALT, and ACTIVE DRY YEAST on low until it's all incorporated.
• With the paddle still attached, add two cups of COLD water (*more if the dough looks overly dry - see next step for more on this.) just to until incorporated.
• Switch to the the dough hook attachment and mix on low speed for 8-10 minutes. The dough should be smooth & sticky but should not stick to the sides, only a little to the bottom. This is a good time to add a little more water or flour to get to the correct consistency.
• After 8 minutes, remove the dough from bowl and cut into 6 pieces and form them into rounds, using a dusting of flour IF necessary. If you don't want to freeze your dough, move down to step 6.
• FREEZING THE DOUGH

  SPECIAL NOTE: If you want to FREEZE THE DOUGH, do it before this next step: Simply form into rounds, place on a plastic tray or parchment paper, loosely cover with plastic wrap and par freeze for an hour or so before wrapping the individual balls in plastic and placing in a freezer bag.

  TO USE: Remove from freezer bag and thaw on the counter, loosely cover in plastic wrap for a couple of hours. It will be rising/proofing at the same time.

  When thawed, move onto MAKING YOUR PIZZA.
• Place them on a lightly oiled cookie sheet and drizzle with 1 TBSP olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for about 2 hours in a draft free environment. (Mine seem to spread more than they rise but they still turn out.)

MAKING YOUR PIZZA

• Preheat your oven or grill as high at it will go for at least 45 minutes to one hour before you plan to bake your pizza. I like to put my pizza stone (If using) in there as well.
• Dust counter with a little flour; take one piece of dough and press down with your fingers until you have 1/2" thick circle or oval. Use your fists and knuckles to stretch the dough until its 10" in diameter - careful not to tear it.
• Dust the pizza peel, (or piece of cardboard) very well with semolina flour or corn meal and set your formed dough on it. Test to make sure it slides easily.

TOPPING TIPS

• Use 2-3 TBSP of pizza sauce and spread it out leaving about 1" of space at the edges. (Hot tip: put a little cheese on before you spread your sauce, it's helps everything else stick.)
• Sprinkle with cheese and your favorite toppings. HOWEVER, since this is a thin crust, keep it to only a couple ingredients to KEEP IT SIMPLE.

BACK TO BAKING

• Gently slide the pie (I keep checking to make sure my pizza is sliding around while I'm adding ingredients) onto the preheated pizza stone and bake for 5 to 7 minutes or until golden brown on the edges.

  You can finish it under the broiler if you prefer more charred edges.
• Remove from the oven being EXTRA CAREFUL not to burn yourself as these are super HOT temperatures, (I will often used a pair of tongs to help slide it onto a cutting board or the pizza peel).
• Sprinkle with any fresh toppings and allow to rest a few minutes before slicing to allow the cheese to set.
• ENOY!