Pizza Dough for Thin Crust Pizza

Mix a little sugar into the warm water.

Sprinkle yeast on top.

Wait for 10 minutes or until it gets all foamy.

Pour into a large bowl.

Add flour, salt, olive oil.

Combine.

Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

Cover and let rest for 20-30 minutes.

Lightly grease two 12-inch pizza pans.

Sprinkle with a little bit of cornmeal.

Divide dough in half.

Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

Try to make it thicker around the edge.

If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

Then spread with pizza sauce and use the toppings of your choice.

Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

Makes 2 12-inch pizzas.

If you don't want to use all the dough, you can freeze it.

Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

When you want to make a pizza, take dough out of freezer and allow to thaw before using.