Recipe: Three-Pepper Thin Crust Pizza Dough

THREE-PEPPER THIN CRUST PIZZA DOUGH

1 teaspoon active dry yeast
2 cups bread flour
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon white pepper
1 teaspoon crushed red pepper flakes (may substitute 1/2 teaspoon cayenne)
1 tablespoon olive oil
2/3 cup lukewarm water

If using quick or rapid-rise yeast, mix it with the flour. If using active dry yeast, place one-quarter- to one-third-cup of the warm water in a large bowl with a pinch of sugar and the yeast. Stir until dissolved and let sit in a warm, draft-free location for five minutes. Add remaining water and oil and stir well. Add all remaining ingredients and stir together until you can no longer work the dough with a spoon.

Turn out onto a lightly floured counter. Pat the dough into a ball and flatten it slightly. Fold the dough over and, using the heels of your hands, push the dough into a ball and flatten it slightly. Fold the dough over and over. Using the heels of your hands, push the dough away from you with a rolling motion. Rotate the dough one quarter each time you repeat this process.

Continue kneading the dough for five to 10 minutes. Place the dough in a large greased bowl and cover it with a clean towel. Place the bowl in a warm, draft-free location and let it rise for 50 to 60 minutes.

After the dough has risen one time, roll it out on a lightly floured or cornmeal-covered countertop or hand-stretch the dough into a circle. Dust the dough with flour or cornmeal only as needed to prevent sticking. The thinner you roll or stretch the dough, the thinner the crust. A thinly rolled dough that does not rise a second time will give you the thinnest, crispiest crust.

Place the dough on your prepared pizza pan or peel. Pull the dough up around the edges of the pan so a slight lip is formed.

For a thin, crispy crust, place your toppings on the pizza and bake immediately. Place the pizza on the bottom rack of an oven that has been preheated to 500 degrees F. Bake five to 10 minutes or until crust is golden and cheese is bubbly. This recipe makes a 15- to 16-inch thin-crust pizza.

Source: The Best Pizza is Made at Home by Donna Rathmell German