Thin Crust Veggie Pizza

• Add the yeast to warm water and set it aside for about 3 minutes.
• In the bowl of a standing mixer, fitted with a dough attachment, mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all dissolved and add it to the flour mixture.
• With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes.
• Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll into a ball. Place each ball of dough into the oiled bowls, seam side down and brush the tops of the dough with a little oil to stop them from drying out. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place. Inside a microwave or an oven (oven turned off)  for 2 hours or till it double in bulk.

• Pour olive oil into a large skillet and place it over a medium heat, add onion and minced garlic and saute till it become soft.
• Pour in tomato paste, and saute for a minute. add remaining ingredients and saute for few minute until oil ooze out from the tomato sauce. Adjust spice and salt to taste. Turn off the heat when sauce thicken to required consistency.
• Sauce should sit for 30 minutes to blend flavors.

• Slice vegetables into desired size and shape.
• In a small bowl, take veggies, oil, salt and pepper.
• Mix and rest it until use.

• preheat the oven to 475 degrees and place a pizza stone in the oven and preheat it for 30 minutes. (if you don’t have a pizza stone you can use a large baking sheet just place it in the oven upside down so there are no edges)
• Sprinkle some flour onto your counter, take 1 ball of dough and Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about ¼ of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling to 10 inch circle.
• Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
• Using a pizza peel or a baking sheet, slide your pizza onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.
• Bake for about 5 minutes and then rotate the pizza,Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.
• Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.

• Pre heat the oven for 500°F and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven.
• After rising, you can use the dough or refrigerate it for up to three days.

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