Thin Crust Pizza
2 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1 1/2 cups hot water
3 1/2 cups all-purpose flour
2 teaspoons salt
1 can Chef Boyardee pizza sauce
toppings if desired
Dissolve yeast and sugar in hot water, let rest for 8 minutes-it will foam up a little.
In a separate bowl, combine flour and salt.
Pour yeast mixture over the flour mixture and mix well until it forms a ball.
Pour one capful of oil over dough, cover and let sit for about 5 minutes.
Divide into 2 portions.
(We use 2 9×12″ cookie sheets for this recipe.)
Place dough on a lightly buttered pizza pan and stretch to edges.
Be patient…this is a thin crust, so you have to press little by little to stretch it. I use my fingertips and work the dough slowly till it covers the pan.
Top with Chef Boyardee sauce, and then Parmesan cheese and mozzarella cheese.
Bake at 500 degrees for 8-12 minutes.