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Thin Pizza Crust

• 1 cup warm water
• 1 package of dry yeast
• 1 tbs sugar
• 1 tbs soft butter
• 1 tsp salt
• 2-3/4 cups of flour, fine bread making flour

Stir yeast, sugar, and warm water together in a bowl; let sit for about 5 minutes. The liquid mixture should develop a froth on top, which shows that the yeast is working.

Set up mixer with a dough hook. Combine yeast mixture with the salt and the soft butter in the mixing bowl. Start mixing with a low speed setting. Slowly add flour, stoping occassionally to scrape down the bowl. Kneed dough for 5 to 10 minutes.

Place dough ball into a large lightly oiled bowl, and set aside into a warm area for about 2 hours to rise. It should just about double in volume.

Punch down and reform into a ball. With a sharp knife cut dough ball into two equal parts. Each part can be rolled out to cover a 14 inch pizza tin. Roll out on a well floured cutting block, maybe with a bit of cornmeal added. Be sure to use a well oiled pizza tin.

Variations (use any or all): Substitute 1 cup of whole wheat flour for 1 cup of the white flour. After first rising, punch down, and refrigerate over night to improve flavor and texture. Half bake the rolled out dough before adding sauce and ingredients -- 325° for about 10 minutes. Add finely chopped herbs, garlic or grated Parmesan cheese to the dough as it's mixing. For a thicker crust use all of the dough for one 12" to 14" pizza tin.