Thin Crust Pizza Dough

This is a knock-off of the California Pizza Kitchen recipe (with a few of my alterations, of course).

It is THE pizza dough for margarita pizza (still addicted, so yum!).

Yield: enough dough for one large pizza.
Time: prep time is about 20 minutes but total time is 3 hours(ish).

Ingredients

• 1 t active dry yeast
• 1 C warm water (less if you live somewhere other than a desert)
• 1 C all-purpose flour
• 3/4 C wheat flour (my addition)
• 1 t sugar
• 1 t salt
• 2 t olive oil

Directions

1. Brew yeast in the warm water (not too warm or it will kill your yeast) until it is bubbly and frothy. I have it in my brain that yeast brews better in glass but I don't know if that is really the case. 
2. In your stand mixer (e.g. KitchenAid), add the flours, sugar, salt, and olive oil. Use a slotted wooden spoon to mix this all together.
3. Slowly add your yeast mixture while the mixer is on low (you can use either the bread hook or paddle attachments).
4. Once the dry is no longer dry, turn your mixer to medium and mix for 1-2 minutes. If you mix too long, it will cause too much glutton and your dough will be too elastic to spread out on your pizza pan.
5. Remove your dough-ball from the bowl and spray the bowl with oil. Replace the dough, cover with either plastic wrap or a wet rag.
6. Let your dough rise for approximately 2-3 hours.
7. Punch the dough down, form into a ball and then use a pastry roller to shape onto your pizza pan/stone. You want this thin. It will cook into a nice, crunchy thin crust.
8. Top and bake as directed with your pizza recipe. If you don't really have a recipe and you are just putting toppings on and want to cook it, try 450-475 for 10-12 minutes.

(note: although this is a thin crust recipe, it works fine as a thicker crust too so you could do a medium thick crust with these same instructions.)

ENJOY!