Makes: Three 14-inch thin crusts
1 1/2 cups warm water
1 tsp sugar
1 package of rapid-rise yeast
2 Tbsp plus 2 tsp EVOO
2 tsp pink Himalayan salt
3 1/2-4 cups AP flour (3 1/2 worked perfectly for me, but you’ll need extra for dusting when kneading)
Note: I use my stand mixer with a dough hook.
In a mixing bowl, dissolve sugar in water. Sprinkle yeast over the top. Let the yeast bloom for 5 min. Add 2 Tbsp EVOO, and salt, then gradually add flour. Mix until the dough forms a ball.
Coat your dough hall with the remaining 2 tsp EVOO, place in a bowl, cover with plastic, and let sit in a warm place until it doubles.
Remove from bowl, portion out ( I made 3 pizzas). Knead each piece on a lightly flour-dusted counter. Place each new ball into an individual smaller proofing bowl.
Cover with a towel to rest for 10 minutes.