Thin Pizza Crust - By Chef Manoj Rathore

Ingredients:

• 2 1/4 cups warm water

• 2 teaspoons sugar

• 2 teaspoons active yeast

• 3 1/3 cups refined flour

• 1 cup packed semolina flour

• 1/4 teaspoon sea salt

• Pizza sauce

• Shredded mozzarella

• Sliced mozzarella

• Fresh basil leaves

• Dry oregano

Instructions:

1. Preheat your oven to 500°F and place a pizza stone inside.

2. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Whisk until fully combined and let it sit for 5-7 minutes until a raft forms on top.

3. Add the refined flour, semolina flour, and salt to the bowl. Using the hook attachment, knead the dough on low to medium speed for 10 minutes.

4. Cover the dough and place it in a warm spot for 45 minutes or until it has doubled in size.

5. Punch down the dough and transfer it to a clean surface. Divide it into 3 equal-sized dough balls.

6. Lightly knead each dough ball for 1 minute and form them into balls. Cover them with a towel and let them sit for 15 minutes.

7. When you're ready to cook, stretch out one dough ball until it is about 12 to 15 inches in diameter. Transfer the rolled-out dough to a pizza peel or cutting board dusted with flour.

8. Add your desired toppings, such as pizza sauce, shredded mozzarella, sliced mozzarella, fresh basil leaves, and dry oregano.

9. Slide the topped pizza onto the preheated pizza stone in the oven and bake at 500°F for 7 to 10 minutes. After 3-4 minutes, rotate the pizza 180 degrees for even cooking.