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Basic Garlic Thin Crust Pizza Dough

Ingredients:

• 1 tsp Active dry yeast
• 2 cup Bread flour
• 1/4 tsp Salt
• 3 Cloves fresh garlic; minced or pressed
• 2/3 cup Lukewarm water; plus 1 Tbsp

Preparation:

If using a bread machine, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll.

If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes, less for thin-crust pizza.

Roll the dough out 1/8 inch thick; slightly thicke= r at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch.

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