Thin thin crust pizza

I'm a fan of the thin & crispy crust myself. Here is what I do:
6 cups of bread flour
1/2 cup of EVOO
2 cups of water
2 packets of the dry yeast
a pinch of sugar
1 tsp salt

1. mix 4 of the 6 cups of flour and the EVOO together (I have a Kitchenaid) until a granular consistancy
2. heat 2 cups of water in the micro for 1 min (or so), add in the yeast packs and the sugar and stir - let rest for about 2 minutes to 5 minutes. This activates the yeast.
3. pour water/yeast mixture into the granular flour/oin mixture and blend on lowest setting
4. add in flour 1/2 cup at a time until the dough pulls away from the side of the mixer
5. remove dough, roll into a log about 3" diameter and about 10" long and cut into 4 of 5 equal pieces - depending on the side of the pizza (5 pieces is good for the 12" bge baking stone, 4 pieces gets you a 14" to 16" pie depending on how thin you stretch it
6. roll dough into a pizza ball, wrap in saran and let rest in the fridge
7. remove and press down into a 1/2 inch "disk" and let rest for 10 to 15 mins
8. begin stretching by pressing around the outside of the disk and working you way inside. This gives you a thin outside crust and allows you to stretch the whole crust to your desired thickness
9. you are ready to load it up with your favorite goodies & bake. I tend to keep my pizza in so the edges are brown & crisp, but not burnt.

Good Luck with it! Let us know how it turns out! Joe

extra virgin olive oil - sorry, I tend to use it a lot - both the acronym and the oil }> Joe

...LOL Yep!
Good Day to ya!