Home made thin crust pizza- vegetarian

Few days ago, my darling visited my residence for the first time. I live on a beautiful island where a row of mixed cuisine restaurants lined up along the shore. One of my fave is the Italian Mediterranean restaurant, Cafe Roma; offers burgers n chips, steaks and pizzas, pastas and salads, soups and desserts. A relaxed and informal ambience for a quiet peaceful diners like us. We ordered a nice thin crust pizza and seafood linguine with glasses of wine, finished with a warm rich chocolate pudding topped with a scoop of vanilla ice cream. Today is Friday, Siara's favorite day, I'm thinking of baking a home made thin crust pizza for Siara. Here's how

Makes two 10-inch pizzas

For the dough:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) all-purpose flour, 1 1/2 teaspoons salt,1 tablespoon of olive oil 

For the base sauce: 
Cook sauteed onions, sauteed fresh tomatoes, few minced fresh or dry basil leaves ( optional)  with olive oil. Add ketchup, 1/3 cup water, 1 teaspoon of salt n sugar. Simmer till soften n thicken. 

For cheese,one or a combination of the following: mozzarella and Parmesan

For toppings, sliced black olives, baby arugula or garden salad.

Set the oven to 500°F or as hot as it will go and let it heat for at least a half an hour before making the pizza. 

Combine the lukewarm water and yeast in a mixing bowl, and stir to dissolve the yeast. Set aside for 10 mins. Add the flour and salt to the bowl and mix until you've formed the dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky.

If you have time at this point, you can let the dough rise until you need it or until doubled in size  (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.

Cover the dough with a clean kitchen towel while you prepare the pizza toppings.

 Divide the dough in two. Working with one piece of the dough at a time, press the middle of the dough outwards, using the heel of your hand to gently stretch the dough. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Coat a pizza pan with olive oil, bring the dough on the pan, press evenly onto the pan before spooning pizza topping sauce onto the pizza, use the back of a spoon to spread it out to the edges. Pile on all of your toppings. In my case, I'm baking a vegetarian pizza, optionally you may like to add any ingredients for your preference. After toppings, sprinkle generous amount of shredded cheese and herbs (optional). 

Bake for about 5 minutes and then rotate the pizza. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.

Remove the pizza from oven and let it cool on a wire rack. Garnish with lots of baby arugula or garden salad and serve. 

*Tobasco as condiment to add a spicy flavour.