Thin Crust Pizza Dough (CCA)

This dough recipe produces a thin, almost cracker-like Italian crust.

Ingredients:

2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
2 teaspoons sea salt
1 teaspoon minced fresh rosemary
1/2 teaspoon white pepper
5 1/2 cups bread flour
cornmeal

Method:

1. In large bowl, combine 1/2 cup of the warm water and yeast; let stand 5 minutes.
2. Stir in remaining 1 1/2 cups water, 1 tablespoon oil, 2 teaspoons salt, rosemary and white pepper. Stir in bread flour 1 cup at a time, until 5 cups have been used.
3. Spread 1/4 cup of the remaining flour on work surface; turn dough out onto surface. Sprinkle remaining 1/4 cup flour over dough. Knead dough 6 to 8 minutes or until dough is smooth and elastic, adding additional flour if needed to prevent sticking. Place in lightly greased large bowl. Cover, let rise 1 1/4 hours or until doubled in size.
4. Heat oven to 425 degrees F. Lightly oil 2 (12 or 14-inch) pizza pans or baking sheets; dust with cornmeal. When dough has risen, turn out onto lightly floured surface; knead gently to deflate. Divide dough in half. Roll each half into a 12-inch round; place on pizza pans. Cover with sauce and toppings. Brush oil around exposed crust (outer edge).
5. Bake 20 to 25 minutes or until crust is well browned.

2 (12-inch) pizzas; 8 slices each