Thin/Medium Pizza Crust

• instant read thermometer
• liquid and dry measuring cups
• 3 quart measuring bowl
• pizza pan (with some holes in it is best, pizza screen make the crust really crispy)
  

• 1 package active dry yeast
• 3/4 cup warm (105-115º F) water
• 2 cups unbleached flour (S&H or Goldmedal are best)
• pinch of salt
• 1 tbsp olive oil

1. Put the warm water in a glass measuring cup.  You can probably get 110º F water out of your tap.  If you can't 10-20 seconds in the microwave can finish it off.  It's better to have the water a bit on the cool side instead of being too hot and killing the yeast.
2. Dissolve the yeast in the water.  Stir well and let it rest for 5 minutes.
3. Combine the flour and yeast in the 3-quart bowl.  Make a small crater in the center of the mixture.
4. Add the olive oil into the crater of the flour.
5. After the 5 minutes are up the yeast should look slightly bubbly or foamy.  Add the yeast and water into the center of the flour.
6. Stir the ingredients together until the dough cleans the bowl (i.e. it is pretty solid and doesn't stick to the bowl much).
7. Turn the dough out onto a well floured work surface.
8. Knead it for 5-6 minutes until the dough all of a sudden turns "rubbery."
9. Put the dough back in the mixing bowl, cover it with Saran plastic wrap and a kitchen towel.
10. Let dough sit for 1.5 hours in a warm place.
11. 30 minutes before rolling out the dough preheat the oven to 350º F.  Having sufficient heat (vs. temperature) in the oven is important.
    
12. Grease the pizza pan with olive oil.
13. On your work surface roll the dough out so it is basically round and slightly larger than your pizza pan.
14. Fold the dough into quarters so you can lift it onto the pizza pan.
15. Lay it out centered on the pizza pan and roll up the excess to make the lip around the edge.
16. Now here's the important bit:  put a thin layer of olive oil on the flat bit in the center (where the ingredients will cover).  This keeps the sauce from soaking into the dough during baking.
17. For thin, crispier crust put your ingredients on now and bake.  For medium, chewier crust let the dough sit for 20 minutes before adding the ingredients.
18. Bake at 350º F for 20-25 minutes or until the cheese is golden brown.