Crispy Thin Crust Pizza

1 1/2 tsp. active dry yeast
1 tsp. sugar
3/4 C warm water (105-112F)
2 C flour
1 1/4 tsp. kosher salt
1-2 Tbl. olive oil

Combine the yeast, salt, sugar, water and oil. Using a heavy duty stand mixer with a dough hook, mix in the flour until you get the desired consistency.  The dough should be tacky, but not sticky. Cover the dough with a lid or plastic wrap, but not airtight. Let the dough rise for about 1 - 1 1/2 hours.
Dough will make either 1 large 15 inch pizza or 2 10 inch pizzas.  Roll out very thin to desired size, place on pizza stone or baking sheet, and apply sauce and toppings.


Alfredo Pizza Sauce

4 oz. cream cheese
1/4 C butter
1/4 C + 1/8 C fresh grated Parmesan cheese
3/4 C milk
dash of garlic powder
salt and pepper to taste

In a sauce pan melt the butter, and add in the cream cheese, and milk.  Whisk until cream cheese is incorporated.  Add in the Parmesan, and whisk until all melted.  Stir in the garlic powder, and salt and pepper.  Spread half of sauce over shaped pizza dough.
Makes enough for two pizzas.

Toppings:
Thinly sliced tomatoes
chopped and lightly cooked bacon pieces (about 2 strips)
Chopped fresh basil (about 3 large leaves)

Preheat oven to 500 and bake for 10-14 min, or until crust is golden and tomatoes are cooked.

(Dough recipe found online, remaining recipe and photo courtesy of Pirijo Silver.)