Thin and crispy pizza

Ingredients:

Dough

• 2 cups flour + extra for work
• 3/4 tsp baking powder
• 3/4 teaspoon coarse salt
• 3/4 cup water
• 3 tbsp olive oil + extra for greasing

Toppings

• 2/3 cup pizza sauce
• 1.5 tbsp. grated dry mozzarella (about 170 gr.)

Preparation:

1. Knead the dough:

   
   Place a pizza stone or an upside-down baking sheet on the bottom rack of the oven and preheat to 450°F (230°C). Combine the flour, baking powder, and salt in a large bowl. Add the water and olive oil and knead into a loose, sticky dough. Turn it out onto a lightly floured surface and knead until it forms a smooth, elastic ball, 2-3 minutes. Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place for 15 minutes.
2. Grease two large sheets of parchment paper with olive oil. Place a disk of dough between them. Using a rolling pin, roll the dough into a circle 12-14 inches in diameter and about 0.3 cm thick. Remove the top sheet of parchment and transfer the dough (on the bottom sheet of parchment) to a pizza peel or an inverted baking sheet.
3. Spread 1/3 cup sauce over the pizza crust; top with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the preheated oven stone. Bake until the crust is crisp and golden around the edges and the cheese is bubbly, 10-12 minutes. Transfer to a cutting board and let cool for 1-2 minutes before slicing. Repeat with the remaining dough to make a second pizza.
   
   

   Note

   
   There's no need to let the dough rise: it's yeast-free. It can be sticky, so roll it out between sheets of oiled parchment paper to create a very thin crust.