THIN CRUST PIZZA DOUGH
Recipe by Shuji Sakai

Yield: 4 thin crust 9” pizzas

This formula is designed for a thin crust pizza, and should stretch thin without tearing. It contains a relatively high proportion of water, and is supposed to feel a little bit tacky to the touch.

It also contains a small amount of yeast. The formula is designed to be refrigerated overnight. If you’re in a hurry, you may increase the amount of yeast to 1 teaspoon, and let the dough rise at room temperature for 11⁄2 hours.

4.5 cups (20 oz by weight) all purpose flour

1.5 cups (12 oz by weight) warm water (70 – 90 degree F)
2 teaspoons sea salt

2 Tablespoon (generous) olive oil

1/4 teaspoon active dry yeast (see note above about yeast)

Dissolve the yeast in the warm water and allow to proof for 5 minutes. If you don’t see the yeast bubble after 5 minutes, you may have stale yeast.Combine all dry ingredients in a large bowl

Add olive oil into flour mixture, and combine with fingers

Add the water into the flour mixture all at once, and stir with a rubber spatula until the water is mostly absorbed. You may have spots of dry flour, that’s ok.

Let the dough rest for 5 minutes, to allow the flour to absorb the water.

Knead the dough for 1-2 minutes, until it’s evenly textured. It should be on the wet side, somewhat tacky but not overly sticky. If it’s too wet, add 1 tablespoon of flour at a time until it’s manageable.

Divide the dough into 4 equal pieces

Roll the dough into a smooth ball, pulling the skin of the dough tightly and pinching the seam that forms during the forming process.

Place the dough into a lightly oiled container, such as plastic wares, or even a zipper lock plastic bag.

Place in the fridge overnight to proof slowly. This dough is forgiving, and will allow up to 4 days of proofing without complaint. It also freezes well. Allow the dough to rise overnight prior to freezing, and use within 1 month.

FOR MORE RECIPES LIKE THIS, VISIT SHUJI'S WEBSITE - WWW.PROFESSORSALT.COM