Cracker/Crispy Thin Crust Pizza

Ingredients:

1/2 tsp active dry yeast
1/2 tsp sugar
1/8 cup warm water

1 cup all-purpose flour (Tipo O)
2/3 tsp salt
1/2 tbsp extra virgin olive oil
1/4 cup warm water
cornmeal for dusting

Basic Toppings (A Must):

1/2 cup tomato puree
1 tbsp extra virgin olive oil
2/3 tsp salt
150 g mozzarella cheese (best serve: hot/warm) or stracchino cheese (can be served at room temperature), shredded

Alternative Toppings:

cheese: mozzarella, stracchino, fontina, gorgonzola, parmesan and/or grana
vegetable/herb: onion, garlic, spinach, mushroom, artichokes, asparagus, eggplant, bell pepper, tomato, corn, peas, olive, rucola, zuccini, capers, oregano and/or chili
poultry: egg and/or cooked chicken
meat: bacon, sausage, ham, salami and/or bresaola
fish: tuna and/or anchovies

Method:

Dissolve yeast and sugar in warm water, leave for 10 minutes or till foamy.

In a large bowl, mix together the flour, oil, and salt.

Make a hole in the center of flour mixture, pour-in slowly the yeast solution, gradually add-in the remaining water alternate cover-in with the surrounding dry flour.

Knead the mixture from outside-in to form smooth and elastic dough.

Form dough into ball, lightly coat dough ball with olive oil, transfer into a lightly greased large container, let the dough rise covered for at least 24 hours in refrigerator.

Preheat oven to 250 °C.

In a bowl, combine tomato puree, oil and salt; set aside.

Punch down the risen dough, form into dough ball again, turn the dough out onto a sheet of parchment paper (28 cm in diameter and so) dusted with plenty of cornmeal.

Flatten the dough, use a floured rolling pin, roll out the dough into a very thin crust circle (if the dough springs back, let it rest a minute or two, or chill it in the fridge, and continue to work it out again).

Dock dough sheet well with fork or dough docker and bake the crust in the preheated oven for about 4 minutes.

Remove the crust from oven and pop off any large air pockets.

Pour the prepared tomato puree mixture onto the center of the pre-baked crust and spread-out the liquid mixture evenly via spoon (limit the liquid mixture spreading for about 1 inch apart from outer edges).

Arrange-on any favorite toppings (normally up to 4 choices), sprinkle-on cheeses, return pizza into the oven and continue baking for another 5 minutes, or until the cheese is melted with few brown spots (rotate occasionally for an even baking).

Remove pizza from oven, and transfer onto wire rack to cool for about 5 minutes before serving.