Thin-Crust Pizza

Ingredients

1 envelope of dry yeast

1/4 teaspoon of sugar

3/4 cup of lukewarm water

1 3/4 cups of unbleached plain flour

1/2 teaspoon of salt

Directions:

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.

Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

Roll out by hand for a 12'' base.

Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.

Prepare and apply your sauce and topping or choice.

Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).

Thin-Crust Pizza Sauce

28 oz. can whole peeled tomatoes in heavy puree

1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)

Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using.