Amazing, I worked on my crust for YEARS... a "Thin but AIRY crust. Specialty high Gluten that I ordered on line, then other specialty flours, let it rise in the fridge slowly, different yeasts, finally bought a dvd on how to make the perfect pizza, you know what I got in the end ? Fustrated and poor results.I dont know HOW many recipes I tried.
Then I found THE PERFECT crust, for me anyway. It's DKM's
Thin ,Crisp & Crackery Crust. I have made this about 20 times with perfect results every time.
3 1/2 cups All purpose flour
3/4 water at about 90-100 degree F
3 teaspoons vegetable oil
1 1/2 teaspoons sugar
1 teaspoon salt ( I use sea salt )
1 1/2 teaspoons Active dry yeast.
Thats it !!! No big science, No specialty flour.......... SIMPLE !
pour 75 % of the water and all the oil into your Kitchen Aid mixer bowl. Mix the yeast with the remaining water and allow to proof for 5 minutes, (I throw a pinch of sugar into the yeast also ) you actually SEE the yeast proofing, it'll get foamy on top.
throw everything else into the bowl after the yeast proofs. I hand mix 2 cups of flour first then start the mixer on slow speed and add the remaining 1 1/2 cups. let that mix for 10 minutes. It'll be slightly on the dry side when done. shape into a ball , throw it into a bowl and seal the bowl and let rise at room temp. I let mine rise 18-30 hours. it'll have the appearence of a humane brain when rising rather that a smooth dough ball.
Pre-heat your oven AND stone at 500 for at least 1/2 hour. take the dough out and roll it out THIN with your rolling pin, I'm talking about 1/16 of an inch, very thin. Then use a docker or fork etc. to put holes in the dough, put the dough on the stone, I par-bake mine for about 3-5 minutes, when you take it out of the oven it'll be stiff but not brown, throw the sauce and toppings on, I bake mine about another 6-7 minutes and watch the bottom of the crust, it usually browns before the toppings are completely done, then I shut the oven off and hit the broiler till the toppings and cheese are brown.
YOU WILL LOVE THIS RECIPE, please try it and let me know. Good luck
EDIT: Flour quantity corrected to read 3 1/2 cups.