After years of searching, I have FINALLY found the best recipe for a crisp, flavorful thin pizza crust (beer is the secret!). Add your favorite toppings…my kids go for simple mozzarella and fresh tomatoes… like the one above we had for lunch. I like a mix of cheeses, fresh tomatoes, olives, and fresh basil. Sometimes I put a handful of zesty baby arugula on top and a very light drizzle of balsamic vinegar and olive oil. My mouth is watering at the thought. This recipe is adapted from Saveur Magazine.

The Best Thin-Crust Pizza Dough

Makes four 12-inch pizzas

Dough
¼ ounce package dry yeast (1 tablespoon)
1 teaspoon honey
¼ cup water, heated to 115 degrees F
¾ cup warm beer
1 tablespoon olive oil
1 teaspoon salt
3 cups  all-purpose flour
Toppings
Olive oil for brushing the dough
Italian or pizza seasoning for sprinkling on top of the dough
About 1-1/2 cups grated mozzarella cheese per pizza
About 2 to 3 vine-ripened tomatoes per pizza, sliced
Any other toppings you like

To make the pizza dough:

1. In the bowl of a standing electric mixer, combine the yeast, honey and water. Let sit for about 10 minutes, or until foamy.
2. Add the beer, olive oil, salt, and flour to the bowl and mix with a wooden spoon.
3. Using a dough hook, begin mixing the dough on low speed for about 1 minute, then increase the speed slightly and mix until supple and smooth, about 8 minutes.
4. Form the dough into a ball and knead it a few times. Smear a drop or two of olive oil on the dough and return it to the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1-1/2 hours.
5. Remove the dough, form it into a ball, and then cut the ball into quarters. Place the quarters in a floured 9 by 13-inch baking pan, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1-1/2 hours.

Cook’s Note: After the second rising the dough can refrigerated for 2 days or frozen for up to one month.

To bake the pizza:

1. Preheat the oven to 500 degrees F. If you are using a pizza stone, follow the manufacturer’s instructions. If not, position an oven rack on the lowest rung.
2. Lightly flour a work surface, then working with one ball of dough at a time (keep the other ones covered), roll out the dough to a thin 12-inch round.
3. Transfer the round to a round pizza pan, brush with olive oil, sprinkle with a bit of seasoning, then top with the grated mozzarella cheese, followed by the tomato slices and any other toppings.
4. Bake for 9 to 10 minutes.

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