Thin Crust Pizza Dough

Stir together your water and sugar and sprinkle the yeast over the top. Leave it for 10 minutes until it’s all bubbly. Add the oil, salt, vinegar and 2 cups of flour until well incorporated. Add additional flour and knead until pliable, stretchy and barely sticky. It shouldn’t make you go “Ew!” when you touch it. Move your dough to a greased bowl and cover. Let your dough rise for an hour or until it has doubled in size. Once it has doubled, punch it down and divide it into the portions you need. I personally made a few smaller pizzas with this as opposed to 2 super large ones. Roll and stretch each piece of dough until it reaches your desired thickness and size. I have a pizza stone (which is a great invention but not necessary), but you can easily use a regular ungreased baking sheet.
Coat your dough with pizza sauce and toppings of your choice. Bake at 250 degrees Celsius for 10-12 minutes or until browned and bubbly. It all depends on your oven.

You can also use the amount of dough you need and freeze the rest of the dough. Grease the inside of a freezer bag, put the rest of your dough in and make sure it’s sealed. Next time you need to use it, take it out in the morning or allow it to thaw at room temperature before attempting to roll it out.