Overnight Thin Crust Pizza Dough Country of Cuisine: United States | Date Added: 13 Mar 2012

Serving Size, Ingredients and Equipment:

For a good pizza dough, start out with a flour that has high gluten (high protein, at least 12%).
 
 You are going to be putting the dough in the fridge for one whole day and letting it warm to room temperature before making your pizza, so plan ahead. 
 - 3 1/2 cups high gluten, high protien pizza / bread flour
 - 3/4 cup warm water (110 ° F, 45 ° C) - 1 tablespoon vegetable oil
 - 1 1/2 teaspoon active dry yeast
 - 1 1/2 teaspoon sugar
 - 1 teaspoon salt

Cooking Instructions and Methods:

Add all of the ingredients (water around 110 ° F / 45 ° C) except the flour to your mixing bowl and mix until the dry yeast has completely dissolved. Add the flower and use a standing mixer with dough hooks to mix for a few minutes until a solid ball is form. Do not knead.
 
 Refrigerate the dough for a solid day, tightly covered with ceran wrap.
 
 When ready to make a pizza, dust the ball of dough with flour and roll out very thinly. Poke many holes in the thin, prepared crust with a fork. Let the prepared crust warm to room temperature. Prebake for 4 minutes at 260°C, then add your sauce and toppings and bake for another 12-13 minutes until the visible edges are golden. Transfer to a serving dish after removing the pizza to allow it to remain crisp while cooling.  Here is our recipe for pizza sauce:
<a href="https://kukaza.com/free-recipe/pizza-sauce/179/index.html">https://kukaza.com/free-recipe/pizza-sauce/179/index.html</a>