Add all the dough ingredients (in the order listed) in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball.
Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the dough ingredients.
Using dough hook, mix everything together into a uniform dough. The dough should form a nice elastic ball.
When the pizza dough is done, remove the dough to a lightly-oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Preheat the Pizza Stone or tiles to 450 degrees for 30 minutes. Prepare your favorite pizza toppings.
Turn the dough out onto a large surface and dust the pizza dough with flour. Pick up the dough and, keeping both hands together, grasp it lightly at the top of the edge. Letting gravity do the work, start rotating the dough as though you are turning the steering wheel of a car and don’t stop until you’ve gone all the way around. This will stretch the dough without the risk of thinning out the center too much. Roll and stretch the dough out very thin to form a 24-inch or larger circle.
Place the dough on the prepared Pizza Peel. The dough must be docked. NOTE: Thin pizza crusts usually need to be well docked to help control blistering and bubble formation during baking. This just means to prick it all over the middle part (not the edges) so that it doesn't inflate. Either use a dough docker or use a fork to prick the dough thoroughly.
Pre-cook the pizza crust for approximately 4 minutes before adding any toppings. After pre-cooking, remove the partially baked crust from the oven and pop any large air pockets with a fork. Let crust cool before topping (this will produce a crispy and chewy crust).
Makes 1 large pizza.
Brush the dough with some olive oil and layer your pizza ingredients (toppings).
Bake for approximately 10 to 15 minutes or until golden brown on the bottom and the top is bubbly.
Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools.
Once cool, using your Pizza Cutter or Pizza Wheel, cut your pizza into slices and serve.
Once the pizza dough is prepared, form the dough into a ball the size you would use to make one (1) large pizza. If making a larger batch of dough, for the dough into balls. Optional: Lightly spray each dough ball with cooking spray or lightly wipe with olive oil (making sure all sides are lightly covered). Place each ball of dough into individual re-sealable freezer bags. Seal, squeezing out all the air from the bag. Place in the freezer until ready to use. The pizza dough may be stored in the freezer for up to 3 months.
When ready to use, remove from the freezer and place in your refrigerator 12 hours or overnight. Before baking, remove the dough from the refrigerator and bring to room temperature, let sit on the counter for approximately 30 minutes. You are now ready to stretch out your dough and prepare your pizza.
Whole Wheat Thin Crust Pizza Dough Recipe: https://whatscookingamerica.net/Bread/PizzaWholeWheat.htm