Thin Crust Pizza Dough

Directions

1. Combine water, sugar, yeast and 1 1/2 c. flour in a large bowl and mix well. Add in the oil, salt, and remaining flour. Stir till you can no longer work the dough with a spoon. Knead for five min, adding small amounts of water or possibly flour if necessary to achieve dough which is moist but not overly sticky. (If using a bread machine or possibly food processor, follow manufacturer's directions.) Let rise for one hour in lightly oiled bowl covered with towel or possibly plastic wrap.
2. Divide into two equal portions. Cover with towel and let rest for 10 min before rolling to 1/4-inch thickness. (Note: If you roll your dough on parchment cooking paper, you can slide the paper and pizza directly onto an oven rack and bake perfect crust without a pan.)
3. Add in your favorite toppings. (For a classic Margherita pizza, top with 2 c. sliced Roma tomatoes, 8 ounces sliced mozzarella, 8 to 10 fresh basil leaves and salt and pepper to taste.) Bake on an upper rack at 450 degrees, for 8 to 10 min or possibly till crust is golden brown.
4. This recipe yields two 12-inch pizzas.
5. Yield: 2 pizzas