http://www.thedailymeal.com/dominos-thin-crust-pizza
This is a great starter recipe. I use Alton’s dough now and we like it better because, well it’s Alton. Seriously (good eats) because it is firmer but not hard. So it has a good chew but is never brittle and it can hold up the cheese. This dough is good but it doesn’t hold up the toppings as well so you might need a fork. With Alton’s I don’t do the pre bake on the crust but I always did with this one and it worked better that way. I do stick a cast iron flat pan in the oven while it’s pre-heating and then I put my pizza pan on top of that. I have a dark pan that is fairly large and sometimes I will put that on top of the cast iron to warm and then put my pizza on it’s pan on top of that. Making the crust ahead of time is important for developing texture and flavor but you can get by with making it that day and just going for it. I also roll mine I have tried flipping them and I’m a flipping failure! I was a flipping failure when I worked at the pizza place and I’m a flipping failure to this day. We had a rolling machine at the pizza place and I used it, so I use my rolling pin now. I’ve also found that you don’t need much sauce on the pizza to make it delicious. So go easy on the sauce. Here is a trick for ANY tomato based sauce if it seems acidic or bitter add real butter. I’ve used ground carrots and even just table sugar to try and cut that acidity but butter just smooths it out beautifully. The sauce from this site is the one I use and then play with. I like fennel in my sauce so I add some ground fennel and just a dash of red wine. I also stopped putting the cheese in it. I went back to doing what we did in the shop, dough, sauce, sprinkle Parmesan cheese on and then add your toppings.
