Master Recipe

Thin-Crust Pizza

NOTE: Any of the variations on basic pizza dough (except the deep-dish dough) may be used to make thin-crust pizza. See figures 9–19, for more information on stretching and baking thin-crust pizza. This recipe makes two large, four medium, or eight individual pies. Remember to preheat the oven (and stone, if using one) for at least thirty minutes.

  1    recipe Basic Pizza Dough or 75-Minute Pizza Dough

     Flour for dusting hands and work surfaces

     Semolina or cornmeal for dusting peel

     Olive oil for brushing on dough

     Toppings of choice (see following recipes)