• If you want to make only 2 pizza doughs instead of 4, scale this pizza recipe down by half to make just 2 pizza dough rounds.
• If substituting instant yeast with active dry yeast, bloom the yeast first. To do this, add the sugar and about 1/2 of the warm water called for in the recipe to a large mixing bowl (or the bowl of a stand mixer if using). Sprinkle the yeast over the top and allow it to bloom for about 10 minutes to make sure the yeast is working. You can skip this waiting period and use the mixture right away if you’re not concerned about whether the yeast is active or not. It’s a gamble some are willing to take. When you see the yeast is active, add the flour, salt, and olive oil to the yeast mixture and stir to combine using a fork or your hand. Continue adding water as needed until you have a shaggy, well-hydrated dough that’s not sticky and can be formed into a ball (see photos in the main post). Knead the dough as instructed and proceed with the remaining instructions.
• If you don’t have extra virgin olive oil, substitute any vegetable oil instead (grape seed oil, canola oil, etc.), but DO NOT drizzle anything but extra virgin olive oil on the top of the pizza before baking because this is solely for adding extra flavor.
• 2 teaspoons of yeast is equal to 1 packet of yeast minus 1/4 teaspoon. A regular packet of yeast contains 2 1/4 teaspoons of yeast. If you want, you can simply add the whole packet but it’s not necessary and the pizza in this post only uses 2 tsp. I use bulk yeast, so I never have to worry about what to do with leftover yeast from individual packets.
• I highly recommend using a scale to measure the pizza dough in grams vs using measuring cups because it’s more accurate and it’s consistent every time. However, if you don’t own a scale, I’ve provided measurements in approximate cups, etc. For the flour, just be sure to use the “level and scoop” method when measuring flour instead of digging the measuring cup down into the bag of flour and scooping (which will make you end up with way too much flour). Instead, use a spoon or a scoop to add flour to the measuring cup (adding way more than you need to make a mound). Then use the back of a butter knife to level the top and remove the excess flour. This still won’t be as precise as using a scale but will get you closer to the correct measurements.
• Less is more when it comes to toppings even if it’s really hard to hold yourself back (believe me, I know!). Too much sauce, cheese, and toppings make for a soggy (and often undercooked pizza).
• Slice vegetables as thinly as possible and pat them dry to help remove excess moisture (a mandoline is one of my all-time favorite pizza tools to slice pizza toppings super thin like onions, mushrooms, etc.).
• To achieve the crispiest thin-crust pizza, always preheat the pizza stone or grill pan or 1/2 sheep pan for at least 30 minutes (or even up to 45 minutes or 1 hr) before baking the pizza. Check out the main post for why you shouldn’t skip this step!
• If you’re cooking this pizza in a wood-fired brick oven, Ooni pizza oven, or Kettle Weber converter grill kit, you can omit the sugar in this recipe. These ovens bake pizza at much higher temperatures than a standard home oven and therefore, you won’t need to add sugar for extra color.

3 WAYS TO REFRIGERATE PIZZA DOUGH:

Making pizza dough 1 to 3 days in advance and refrigerating it allows it to cure through a process known as cold-fermenting giving it superior flavor and texture to a pizza made the same day.

• • Refrigerate the dough just after kneading it and allow it to fully cold ferment (rise slowly in a cold environment) overnight or for up to 3 days. Remove the dough from the refrigerator, portion it into 4 equal dough balls, brush them lightly with oil, cover them, and allow them to rise in a warm place until doubled in size. Then proceed with recipe instructions.
  • Refrigerate the dough just after its first rise (about 1 1/2 hours), and place it covered in the refrigerator overnight and for up to 3 days. Remove the dough from the refrigerator, portion it into 4 equal dough balls, brush them lightly with oil, cover them, and allow them to rise in a warm place until doubled in size. Then proceed with recipe instructions.
  • Refrigerate the dough balls just after their 2nd rise (after about  2 hours), lightly oil the inside of a large freezer bag being sure to cover the entire surface area inside. Place the dough balls an equal distance apart leaving room in between them as they will slightly expand. Squeeze out all the air, seal them, and refrigerate them for up to 3 days. Bring the dough balls to room temperature (see instructions below for how to temper refrigerated pizza dough balls) Then proceed with recipe instructions. *This is my preferred method for making homemade pizza dough!

• To freeze this pizza dough, lightly oil the inside of a large freezer bag covering the entire inside surface area. Place the dough balls an equal distance apart leaving room in between them. Squeeze out all the air, seal them, and place pizza dough into the freezer for up to 3 months.
• To reheat pizza: There are 4 easy ways to reheat leftover cold pizza:
  • Emergency: Place it on a paper towel-lined plate and microwave (not recommended, but sometimes you need pizza fast).
  • Oven Broiler Place the pizza in the oven under a preheated broiler for about 3 to 4 minutes, or until warmed through and the cheese is melted.
  • Regular Oven: Place pizza on a baking sheet covered loosely with foil and add it to a preheated 375°F/190°C for about 6 to 8 minutes.
  • Skillet: Place pizza in a dry skillet and cover with a lid or foil and heat over medium-high heat for about 4 to 6 minutes (cast iron & carbon steel pans are my favorite pans for this).

HOW TO KNOW WHEN YOU REACH THE DOUGH POINT FOR THIS OO THIN CRUST PIZZA DOUGH