Kenji’s Thin Crust from NY Times Cooking

Yield: 2 (14-inch) crusts

Ingredients:

• 300grams bread flour (about 2¼ cups, see Tips)
• 7grams sugar (about 1½ teaspoons)
• 7grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)
• 1gram instant yeast (about ¼ teaspoon)
• 150grams cold water (150 milliliters, about ⅔ cup)
• 30grams neutral oil, such as light olive oil, vegetable oil or corn oil
• Semolina or cornmeal, for dusting