Actually THIN CRUST Homemade Pizza and Sauce

I'm going to be honest with you, and it may shock some of you.  I've never been a huge pizza fan.  The thick crust is far more carbs and calories than I would like, and the greasy cheese on top just hurts my stomach and makes me feel less than fabulous.

However, once in a blue moon I will be okay with eating pizza.  It's usually when I am pregnant.  Out of the three pregnancies my husband has got to go get pizza two times.  Poor guy.   

Now, we rarely go out to eat pizza, but ever since I found this Actually Thin Crust Homemade Pizza and Sauce recipe we have had pizza almost once a week.  

My husband has been in heaven, and I've actually enjoyed eating pizza.  It's a win-win situation for everyone.   

Can I also say that sun-dried tomatoes and bacon is amazing as toppings?  Throw some pineapple in there and a mixture of mozarella and cheddar cheese and it is downright delicious.  Yummy! 

Now, about this recipe.  There are many recipes that claim to be thin crust, but they aren't.  This pizza crust recipe is Actually Thin Crust.  It has a crisp to it, and I absolutely LOVE it!  

The Homemade Pizza Sauce is pretty much banging, and the best homemade sauce.  Seriously, it is so easy and the recipe makes enough for 3 pizzas; therefore I make a batch and freeze two containers for future pizza making.  Again, it's a win-win.  

All around, this Actually Thin Crust Homemade Pizza and Sauce recipe is delicious and depending on your toppings could be quite healthy pizza.  When I asked my husband which recipe I should share with you all today he insisted on this one; he said I needed to get this recipe out for the world to enjoy.  

Thin Crust Pizza and Sauce

Recipe: Alohamora slightly adapted from I don't remember and I'm so so sad I don't :(

Active Time: 20 minutes

Inactive Time: 10 minutes

Servings: 1, 12-14 inch thin crust pizza, and sauce for 3 pizzas.

Ingredients: 
For the Thin Crust Pizza Dough:
6 Tbsp warm water 
1/2 tsp active-dry or instant yeast 
1 c. flour, unbleached 
3/4 tsp salt 
1/2 Tbsp cornmeal

For the Pizza Sauce: 
1 can (15 oz) Italian stewed tomatoes
2 cloves garlic, minced
1 tsp balsamic vinegar
1/2 tsp olive oil
4 small leaves fresh basil (can use dried)
Salt and pepper to taste

Toppings:
mozzarella, cheddar cheese, or whatever cheese you like
red onions, sun dried tomatoes, pineapple
bacon, sausage, pepperoni
whatever you prefer

Directions: 

1. Preheat oven to 500 degrees or as hot as your oven will go. 
2. In a small bowl, combine the warm water (not too hot) and yeast.  Stir with a fork to dissolve yeast.  It will look like a tan soupy mixture. 
3. Add the flour and salt to the bowl and mix it all to form a mostly smooth dough. 
4. Place a little flour on your counter and place your dough on top with any loose flour from the bowl..  
5. Knead the dough with the heal of your hands until the flour is incorporated and the dough is smooth and elastic.  If the dough is sticking to your hands or the counter add about a teaspoon of flour at a time until the dough is smooth, moist, and elastic. 
6. If you are not needing to make the pizza right away, aka you have a little time, you can leave your dough on the counter, place your bowl on top, and let it rise.  You can also refrigerate your dough for up to 3 days if you'd like. 
7. Tear off a large piece of parchment paper, at least 16-18 inches, and place it on your table.  Place a 1/2 tablespoon of cornmeal on the paper and gently spread it around. 
8. If you don't have time to let the pizza rise you can begin stretching out the dough with your hands and form a large disk/circle.   
9. Place your stretched dough on the parchment paper, and use a rolling pin to make it a truly thin crust pizza (1/4 inch thick or less) working from the middle out.  If the dough shrinks back a little let the dough rest for a few minutes and then continue rolling it out. 
10. Place your parchment paper with the stretched out dough on a large cookie sheet (without a raised edge) or a pizza stone.  You will be removing the paper midway through your cooking so you need a flat surface to easily remove the paper. 
11. To make your sauce, place your tomatoes, garlic, balsamic vinegar, olive oil, basil and salt and pepper in a blender or a bowl for your immersion blender.  
12. Blend the sauce ingredients until smooth. 
13. Evenly divide the sauce among 3 small containers.  Place two of the sauces in the fridge. 
14. Spoon the remaining sauce onto your prepared pizza dough beginning in the center of the pizza and use the back of a spoon to spread the sauce out to the edges. 
15. Place your pizza toppings on top of the sauce.  I like to start with a little layer of cheese and then throw on the meat, peppers, pineapple, etc toppings and finish it with some more cheese. 
16. Place your pizza in the oven at 500 degrees for 5 minutes.  Pull the pizza out, and then using a spatula remove the parchment paper from under the pizza and discard the paper.
17. Rotate the pizza and bake for another 3-5 minutes until the crust is golden-brown and the cheese is toasty and melted. 
18. Remove the pizza the from the oven and let it cool for a few minutes before cutting and serving. 
19. Enjoy!

Happy Actually THIN CRUST Homemade PIZZA and Sauce eating! It's amazing, and give the sun-dried tomatoes a try sometime.