Thin Crust Pizza Dough Recipe Ready in 30 Min

Instructions:

1. Activate the yeast. Combine the 210ml warm water, 5g sugar, and 7g instant yeast in a bowl. Note: Wait 5 minutes until the mixture looks foamy and smells like fresh bread.
2. Mix the dry base. Whisk the 325g bread flour and 6g sea salt in a large bowl to ensure the salt is evenly distributed.
3. Combine ingredients. Pour the yeast mixture and 30ml extra virgin olive oil into the flour. Note: Use a sturdy spoon until a shaggy, messy ball forms.
4. Knead the dough. Turn the dough onto a floured surface and knead for 7 minutes. Note: Work the dough until it feels silky, smooth, and no longer sticks to your palms.
5. Initial rest. Cover the dough with a damp cloth and let it sit for 10 minutes. Note: This relaxes the gluten so it won't fight you during rolling.
6. Divide and prep. Cut the dough into two equal portions for two 12 inch pizzas.
7. Roll it out. Use a rolling pin to flatten the dough on a piece of parchment paper. Note: Keep rolling until the dough is less than 1/8 inch thick and nearly translucent at the edges.
8. Prick the surface. Use a fork to poke holes across the dough (docking). Note: This prevents large bubbles from lifting your toppings off the crust.
9. Add toppings. Spread a thin layer of sauce and cheese, keeping it light to avoid a soggy middle.
10. Bake at high heat. Slide the pizza into a 500°F oven for 8-10 minutes. Note: Bake until the cheese is bubbling and the edges are charred and crackling.