Thin Crust Pizza Dough

2 1/2 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

1. Mix a little sugar into the warm water.

2. Sprinkle yeast on top.

3. Wait for 10 minutes or until it gets all foamy.

4. Pour into a large bowl.

5. Add flour, salt, olive oil.

6. Combine.

7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

8. Cover and let rest for 20-30 minutes.

9. Lightly grease two 12-inch pizza pans.

10. Sprinkle with a little bit of cornmeal.

11. Divide dough in half.

12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

13. Try to make it thicker around the edge.

14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

15. Then spread with pizza sauce and use the toppings of your choice.

16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

17. Makes 2 12-inch pizzas.

18. If you don't want to use all the dough, you can freeze it.

19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.