Thin Crust Pizza Dough

I'm finally back to my 'making and baking' mode (for now) and I hope it will last longer than my last one. Today I made Penne Schotel (my improvisation from Macaroni Schotel) and pizza dough. This time it's a thin crust pizza and it turned out good. Unfortunately I forgot to take pictures, so I'll just post the result picture next time. They're sleeping in the freezer at this very moment. *now posted*

What You Need:

• 500 gr All Purpose Flour, sifted
• more flour for rolling
• 1 package (11 gr) instant yeast
• 1/2 tsp salt
• 1/4 tbsp sugar
• 4 tbsp olive oil
• 350 ml warm water

The How To:

• Mix 500 gr flour, yeast, salt, and sugar with a wire whisk or fork
• Mix in warm milk and olive oil
• Knead the dough
• Form a ball, put it in a large bowl, cover with plastic cling wrap
• Let it rise somewhere warm for about an hour, until it doubles in size
• Open the wrap, punch the dough down once to let the air out
• Split into 5 parts and roll each to about 0.2" thick, generously flouring the surface
• Lay it out on a baking tray
• Bake at 350 F or 180 C for 10 minutes, or until half done.
• Let cool

If you want to eat right away, then put whatever toppings you want and bake it some more. Otherwise, you can store it in an air tight container in the freezer. Thaw before use.