Thin Crust Pizza IN A TOASTER OVEN

I use a standard dough recipe using good flour and yeast, that's it. The small bit of sugar is essential.

My trick is to cut a sheet of parchment paper an inch bigger than the pizza size you want, and dust it with flour, then stretch the dough as evenly as possible.

Then sprinkle the top and roll it out with a roller. This crushes some of the little yeasty bubble pockets that you want, so we cover the rolled dough with a damp paper towel, and let it settle and rise again a bit, for half an hour. Using extra yeasty dough helps this recovery.

I then put a primer layer of sauce over the dough. It'll dry out and concentrate a little. Then I carefully lift the parchment onto the middle wire rack of the oven, and crank it up as high as it will go for 10-13 minutes. It should be pretty bubbly like you see with wood fired ovens.

Remove the blind baked crust, slide out the parchment paper and feel the bottom for crispness. If it's not fairly crisp already, put it in for a few minutes more.

Then topping time, back into the oven for another 10-13 minutes, remove and cool for 10 minutes, then the acid test: Cut it into slices, and hopefully you'll feel that satisfying crunch.