Thin-Crust Pizza Dough

Initial Prep

1. Mix all ingredients until you have a soft and supple dough (about 10 minutes in a stand mixer)
2. Grease a bowl and let the dough rest for one hour
3. Divide the dough in two balls, and put in greased round recipients
4. Refrigerate 24 hours (up to six or seven days)

Final Prep

1. Bring the dough to room temperature for at least two hours before baking
2. One hour before baking, preheat the oven at 500–550F with a baking steel (or stone) on the highest shelf (directly below the broiler)
3. Before starting to prep the ingredients and dough, turn on the broiler
4. Scatter some cornmeal or semolina on a pizza peel
5. Stretch and shape the dough on the counter and place on pizza peel
6. Add sauce, cheese, and toppings

Baking

1. Return the oven to 500–550F, and slide the pizza onto the steel (or stone)
2. Bake for 3–4 minutes and turn on the broiler
3. Bake for another 1–2 minutes, and take out of the oven