Thin Crust Pizza Dough

This recipe comes from Taste & Tell 

We got a cool pizza oven for Christmas from my in- laws. I didn’t believe all the hype but then we tried it and it did make that good chewy crust. Now I’m a believer. My mother in law sent me this recipe and we’ve made pizza every Friday night since then. Which is  big deal for me because by Friday night I don’t want to mess around in the kitchen. 

Pizza Dough 

• 2 1/2 cups warm water
• 1/4 cup sugar
• 3 teaspoons instant yeast
• 1/4 cup vegetable oil
• 6 cups all-purpose flour
• 2 teaspoons salt
• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
• In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
• Let dough rise until doubled, about an hour. Place some flour out on your work surface. Pull dough about size of cutie orange. Roll out thin. Choose your toppings. 
• You can freeze your dough. I roll them into balls. Wrap each one with plastic wrap and them put them all in a plastic bag and store in the freezer. Take out a couple hours to defrost before using. 
• We cook our pizzas in our pizza oven.  So to do this we warm it up. Roll our dough out on flour surface then put it on parchment paper. Top it. Place your parchment paper and dough in the pizza oven. Cook for two minutes then slide the parchment paper out and cook 4-5 minutes. Will depend on thickness of crust. We roll ours pretty thin. 
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