1. Prep Oven: Preheat to 400°F with rack in lower-middle rack position

2. Mix: Combine all ingredients in large bowl and mix thoroughly

3. Rest: Let rest 15 minutes for optimal hydration

4. Shape Crust: Place 14″ diameter parchment on 14″ pizza pan. Set dough in the middle of the pan. Press the dough outward toward the edges using your whole hand with gentle palm pressure – don’t use your fingers. Continue to dampen hands with a little water as needed to get dough to the edges. With a little water on your hands, smooth out the dough making sure thickness is even throughout. Using a fork, poke holes in the dough for air pockets.

5. Create Clean Edge: Once the dough reaches the edges of the pan with even thickness throughout, take a small spoon. Place the back of the spoon against the dough where it meets the pan’s edge. Work around the entire circumference, gently pulling the dough slightly away from the pan’s edge. This creates a smooth, clean border that conforms perfectly to the pan.

6. Bake Crust: Place pizza pan on lower-middle rack and bake for 15 to 20 minutes (depending on your oven), watching closely as the dough can burn quickly. When the dough begins to turn light golden (can be still white, but cooked with golden spots), it’s ready. Remove pan from oven. Remove parchment, so crust is directly on the pan. Let crust cool.

7. Add Toppings: Spread a layer of cheese on the dough as a sealant or spray with olive oil spray – this seals the dough so sauce doesn’t soak in. Add sauce and toppings right to the edge. Toppings should be par-cooked in advance (like mushrooms and veggies) to remove moisture. Remember: the heavier the toppings, the more likely the thin crust will struggle to support them.

8. Final Bake: Place pizza back in oven on lower-middle rack and bake another 10-12 minutes (depending on ingredients) until cheese is melted and toppings are cooked

9. Serve: Pull pizza from oven. Pizza will shrink to 12″. Cut into 8 slices.