Thin crust pizza

Ingredients

Note, making pizza for one? Check out the recipe at the end of directions.

420 g Gusto Artisan Bread Mix

330 g warm water (105-115F)

9 g instant or 1 Tbsp active dried yeast, or 2 1/4 tsp or 1 pack instant

1 Tbsp honey or sugar

1/2 Tbsp apple cider vinegar or vinegar (optional)

Directions

Can easily be made by hand by simply mixing everything together in a bowl with a wooden spoon.

In the bowl of stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve. Allow to sit 3-5 minutes until foamy
Add the flour mix, oil & vinegar. Beat on low speed at first then increase to medium (#4 on the kitchen aid) and beat for around 2 minutes, scraping down sides a few times.
Transfer dough with a spatula to a very lightly floured countertop. Bring the dough together with a quick knead until smooth. (If dough is sticking adding a little bit more flour at a time.) Divide into 3 to make 3 x 11/12” pizzas. Tuck the edges of the dough into the center & ball up.
I like to sprinkle a big square of parchment paper with a dusting of cornmeal. Place the dough ball in the center of the cornmeal & start rolling.
Preheat oven to 450F or 500F.
Simple shaping. For a very thin crust use a floured rolling pin, roll to 11-12” & simply curl the edge of the dough a little onto itself to create a crust/edge.
Not so simple. The dough can also be shaped by hand by pressing onto it with your fingers & stretching it with the heel of your hand to achieve a 10-11” circle.
Transfer the dough to a cookie sheet or chopping board to proof. Can be proved on the top of the stovetop while oven heats, about 25-30 minutes.
Spread the pizza dough lightly with sauce & toppings. Don’t overdo heavy toppings or pizza will get soggy.
Transfer with a peel or a chopping board, parchment & all, to the preheated stone. Bake 8-9 minutes until golden brown edges & cheese bubbling.
Remove from oven & allow to cool for a minute before slicing. Cutting with a scissors is preferable.