A thin and crispy pizza crust made with bread flour and olive oil.

Ingredients

  • 2 cups (10 oz) unbleached all-purpose flour
  • 1/2 tsp instant yeast
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 3/4 cup plus 1/2 tsp water (100-105 degrees, spring water preferred)
  • 1/4 cup olive oil

For topping:

  • Pizza sauce
  • 2 cups (8 oz) whole milk mozzarella, shredded

Steps

  1. Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade.
  2. With machine running, add all but 2 tablespoons water through feed tube.
  3. With machine still running, add olive oil through feed tube and process until dough forms a ball, about 30 seconds.
  4. Turn dough out onto work surface and finish kneading to achieve proper consistency.
  5. Place dough in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours.
  6. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone 1 hour before proceeding.
  7. Remove dough from plastic bag and divide in half with pastry scraper.
  8. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center, let doughs rest 10 minutes.
  9. Setting one dough aside, roll one dough into 14-inch round with even thinness of 1/32-inch, using tackiness of dough against parchment to help roll.
  10. Peel off plastic wrap, sauce dough, then sprinkle with about 1 cup cheese.
  11. With scissors, trim excess parchment so that it is just larger than dough.
  12. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless cookie sheet, then slide onto hot baking stone.
  13. Bake until deep golden brown, about 10 minutes.
  14. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet.
  15. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve.
  16. While first pizza is baking, repeat steps to roll out dough and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then bake second pizza.