In my amateur pizza makers opinion, the dough is super easy just like Slava said.
However if you're like me and like a thin crust that has the crunch but not the dried out cardboard frizbee crust, the key is olive oil. A little bit in the dough as you're making it, but mainly, along with salt and pepper as the first layer on top of the dough.
Flatten your dough into a lovely circular pizza looking thing, then fairly liberally but not too much brush on some olive oil, sprinkle with salt and pepper, then top with whatever the hell you want.
The oil stops the crust from drying out too much. Perfect thin crust pizza.
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