Makes 2 thin 15” crusts
4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm
Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.
Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500º.
Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.
Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.
Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.