Staten Island Thin Crust Pizza Dough

Dissolve sugar in the 105°F water, then sprinkle yeast over top. Let it bloom for 10 minutes until you see a thick foam cap. If it don't foam, your yeast is dead — start over.

Pour the yeast mixture into a large mixing bowl. Add 1.5 cups of the bread flour, salt, and olive oil. Mix with a wooden spoon until you get a shaggy, sticky dough.

Turn the dough onto a floured board and knead for 6-8 minutes, adding the remaining flour as needed. You want smooth, elastic dough that's just slightly tacky — not sticky, not dry. This ain't no workout, keep your motions fluid. (Proper kneading is push with the heel, fold over, quarter turn, repeat. Don't overwork it or you'll get cardboard.)

Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes. I put mine on top of the water heater in winter.

Punch down the dough and divide in half. Each piece makes one 12-inch thin crust pizza.

Oil your pizza pan and dust with cornmeal. Roll and stretch each dough ball paper-thin — we're talking you can almost see through it. Take your time, let the dough relax if it fights back. (For real thin crust, you gotta be patient. Rush it and you'll get tears.)

Top with sauce, cheese, and whatever else. Bake at 450°F for 10-15 minutes until the edges got some good leopard spotting and the bottom's crispy.