Traditional Thin Pizza Crust for Convection Oven: A Simple Recipe
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- Yield: 8 servings
Pour warm water over the yeast. Stir lightly to mix then let stand without mixing for about 5 minutes to activate the yeast. When yeast mixture is ready, sift together flour and salt and combine with wet ingredients, except the olive oil. Stir until dough begins to form a soft ball and turn out onto a floured countertop. Knead dough with the heels of your palms until dough smooths and feels elastic.
Let dough rise in a well oiled bowl for 1-1½ hours or until it doubles in size. Bowl should be covered with plastic and left in a warm place so as to help dough rise without drying out.
With the doubled dough, separate to create two equal portions. Lightly form into ball shape and let rest, dusted with flour, for 10 minutes.
If you want to store your dough to use later, wrap in plastic and keep in the refrigerator. When you are ready to use your dough, make sure to let it return to room temperature before unwrapping and rolling out.
To use your dough immediately, roll dough portions into 2 thin rounds. You may leave a slight rim around the edge if you want, or simply roll out the edges to create a flat crust.