Thin Crust Pizza

I found a new recipe for thin crust pizza dough that didn't require any proofing and rising time.

My old dough recipe, although delicious, usually took about three hours to get ready because of all the different steps. Here's the recipe I took from some internet person.

.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt



Dissolve yeast and sugar in water; allow to rest for 8 minutes.
In a separate bowl, combine flour and salt.
Pour yeast mixture over flour mixture and mix well with a heavy spoon.
Turn dough onto a floured surface and knead for 2 minutes.
Working from the edges to the center, press dough into a 12" circle.
Place dough on a lightly greased pizza pan and stretch dough to edges.
Spread sauce over crust and top with cheese and desired toppings.
Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

I topped half with paper-thin potato slices, rosemary, sea salt and olive oil. For the other half I made a quick fresh tomato sauce with basil and oregano, and put some havarti on top.

This one's a keeper. Definitely.