Let the pizza dough thaw in the fridge overnight.
When you're ready to make pizza take the dough out of the fridge and preheat the oven to 500 f.
Place oven rack in the center.
Don't let the dough reach room temperature otherwise it could tear while stretching or stick to the pan.
Heavily oil a 17 x 11 baking pan or use a parchment paper if you're worried about the pizza dough sticking to the pan. The thicker the pan the more evenly it'll cook.
Place the pizza dough in the center of the pan and gently push and stretch the dough until it reaches all edges of the pan.
Add your toppings and spread them all the way to the edges. We recommend using a light amount of toppings because this is meant to be a thin crust pizza.
Bake until the edges of the crust turn brown. Between 10 and 12 minutes.
Ingredients: Freshly milled organic Red Fife flour (grown by Treasure Life Flour Mills, Creston, milled by Confluence Farms) freshly milled organic Hard Red Spring flour (grown by Treasure Life Flour Mills, Creston, milled by Confluence Farms), yeast, pink Himalayan salt.