Improved pizza dough, 2.0

Using this simple pizza dough, plus leaving my pizza crust thin with a light layer of toppings proved to be a real winner. Much better than any store bought pizza. Made one pizza with lightly sauteed leeks/onions/mozzarella, and a second with more traditional American/mozzarella/pepperoni.

I didn't have any olive oil on hand, just used sesame oil, which gave the dough tremendous fragrance.

Pizza Dough

- 1.5 cups flour (I used unbleached)
- dash of salt
- 3/4 tsp active dry yeast
- 1 Tbsp oil (your choice)
- 1/2 cup lukewarm water (more as needed)

1. Mix dry ingredients together.
2. Then add oil, and lukewarm water.
3. Mix together to form a wet dough.
4. Cover with plastic wrap, let sit in oiled container for 2-3 hours or until doubled in size. Alternatively, do the first rise overnight in the refrigerator.
   
5. Punch down, roll out into thin flat circle.
6. In the meantime, prepare your toppings.
7. Lightly coat pizza with toppings.
   
8. Dust sheet pan with corn meal.
   
9. Bake at 400 degrees F for about 12 minutes, or until crust is slightly browned.
10. Enjoy!

Leek and onion pizza, with a few green peppers thrown in.