Overnight Thin Crust Pizza Dough:

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For a good pizza dough, start out with a flour that has high gluten and high protein (at least 12%).

You are going to be putting the dough in the fridge for one whole day and letting in warm to room temperatur before making your pizza.

- 3 1/2 cups high gluten, high protien pizza / bread flour
- 3/4 cup warm water
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon active dry yeast
- 1 1/2 teaspoon sugar
- 1 teaspoon salt

Cooking Instructions

Add all of the ingredients exept the flower to your mixing bowl, and mix until the dry yeast has completely dissolved. Add the flower and use a standing mixer with dough hooks to mix for a few minutes until a solid ball is form. Do not knead.

Refrigerate the dough for a solid day, tightly covered with ceran wrap.

When ready to make a pizza, dust the ball of dough with flour and roll out very thinly. Poke lots of holes in it with a fork. Prebake for 4 minutes at 260C, then top and bake for another 12-13 minutes until golden. Transfer to a serving dish after removing the pizza to allow it to remain crisp while cooling.


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