Thin Crust Pizza

We had a delicious meal tonight... Thin Crust Pizza!  Here is the recipe, I hope some of you can enjoy this as much as we did!

Ok, so it is a little cumbersome, you have to put some thought into it, but WAY worth it!

Time ::  24 hours plus 1 hour cooking time
Ingredients:
Dough
3 coups whole wheat pastry flour (bread flour) plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant yeast
1 1/3 cups very cold water
1 tablespoon beg. oil, plus more for work surface
1 1/2 teaspoons sea salt

Sauce
1 26 - 28 can whole peeled tomatoes, drained and liquid discarded
1 tablespoon olive oil
1 teaspoon red wine vinegar
2 garlic cloves - minced
1 teaspoon sea salt
1 teaspoon dried oregano
1/4 teaspoon black pepper

Toppings
Baby spinach (optional)
Turkey bacon (optional)
Bell Peppers & onions sauteed for 1 - 2 minutes (optional)
2 ounces finely grated Parmesan cheese (about 1 cup)
8 ounces shredded whole milk mozzarella (about 2 cups)

1. FOR THE DOUGH::  In processor with metal blade, process flour, sugar, and yeast until combined, about 2 secs.  With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.  Let dough stand 10 mins.
2.  Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 - 60 secs.  Remove dough from bowl, kneed briefly on lightly oiled counter top until smooth, about 1 min.  Shape dough into tight ball and place in large, lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3.  FOR THE SAUCE ::  Process all ingredients in food processor until smooth, about 30 seconds transfer to bowl  and refrigerate until ready to use.
4.  TO BAKE THE PIZZA ::  One hour before baking pizza adjust oven rack to 4 - 5 inches below broiler, set pizza stone on rack and heat oven to 500 degrees.  Remove dough from fridge and divide in half.  Shape each half into smooth, tight balls.  Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with cooking spray; let stand for 1 hour.
5.  Coat 1 ball of dough generously with flour and place on well floured counter top.  Using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center.  Using hands, stretch disk into 13 inch round dough.  Once ready, put 1/4 cup of sauce on dough and spread around, then put in a single layer baby spinach (this is optional), then top with about 1/2 cup Parmesan cheese, then 1 cup mozzarella cheese, then the bacon (crumbled), onion and pepper in single layer.  Gently transfer the pizza to the stone and cook for 6 mins - rotate - then another 6 minutes or until the cheese is bubbly and the crust is lightly browned.  Repeat for second pizza.

Email for questions... but I promise - YOU'LL LOVE IT!