Easy Thin Crust Pizza

Slightly adapted from Smitten Kitchen

1 cup all-purpose flour

1/2 cup whole-wheat flour

3/4 tsp salt

3/4 tsp active dry yeast

1/2 cup lukewarm water (up to an additional 1 to 2 tbsp more)

1 tbsp olive oil

Stir together flours, salt and yeast in a large bowl.  Add the water and olive oil and mix until it closely resembles a ball (it won't all come together).  Turn the dough onto a lightly floured surface.  Dump all the bits that didn't come together in the center of the dough.  Knead into a ball.  If it is not coming together, turn the bowl over to cover the dough and leave for a about 5 minutes.  It should now be easier to work with.

Knead the dough for a couple of minutes.  Lightly oil the bowl you had just used.  Put the dough in the bowl and turn around to coat with the oil.  Cover with plastic wrap and leave for 1 to 2 hours, or until it has doubled in size (mine didn't double :( ).

Turn the dough back onto your lightly floured surface and gently press the air out of the dough.  Cover with plastic wrap and let rest for about 20 minutes.

Preheat your oven to the highest temperature it will go to.  Sprinkle your pizza pan with some cornmeal.  Roll out the dough and transfer to your pizza pan.  Top as desired (go easy on the toppings as this is a thin crust).  Bake for about 10 minutes.