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Gondola Thin Crust Pizza
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| 1 tsp | sugar |
| 1 pkg | traditional yeast |
| 1/4 cup | oil |
| 1 1/4 cup | flour |
| 1 tsp | salt |
| 1 cup | warm water |
| 1 1/2 cup | flour |
| 1/2 tsp | oregano |
| 1/2 tsp | black pepper |
(I usually up the spices to 1 tsp)
Combine first five ingredients in a bowl, add warm water. In separate bowl combine remaining ingredients and add slowly to dough. Knead and let rest for 20 minutes, covered with clean towel.
Roll out very thin on well floured surface (as thin as you can in order to pick it up). Place on floured pan and freeze a minimum of three hours or more.
Have all toppings ready on counter and place on pizza very quickly so as not to allow dough to start to thaw.
Bake in preheated 425 degree oven for 15 - 20 minutes. Check bottom of crust during baking so it doesn't get too brown. Two pizzas.
Hope you like it - one of my faves when I remember to make it!
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