Making Thin Crust PIzza While Under the Influence

INGREDIENTS

1 cup warm water

1 teaspoon dry yeast

1-1/2 teaspoon salt

3 cups flour

Olive oil

INSTRUCTIONS

Sprinkle yeast over warm water until dissolved.

Toss flour and salt together and stir in dissolved yeast using a wooden spoon or fingers until dough is stiff.

Turn dough on flour board 5-10 minutes, add flour as needed to prevent sticking.

Dough should be smooth and elastic.

Set dough in a lightly oiled bowl, cover ball lightly with oil. Cover bowl until it doubles in volume. Approx. 1-/1/2 hours.

Punch down dough and divide into number of portions needed.

Place dough balls on a lightly oiled baking sheet & cover with plastic pressed directly against the dough.

Refrigerate until dough is roughly double in bulk, about 12-24 hours.

Punch down dough and continue with recipe.

Saute vegetables to soften them before adding to pizza.

Bake at 500F and check at 8 minutes. It will cook faster if you bake directly on a stone or steel.