White dough pizza

I was told that white flour dough is good with pizza because the toppings are already very flavorful. So I want to try out a white dough pizza to see what difference there is. I am short of time, so I do the dough within one day.

Recipe: White dough pizza (for 2)

Ingredients:
dough
- 1 cup flour
- 1/4 tp coarse kosher salt
- 1/2 tp yeast
- a little less than 1/2 cup water
- about 2 TB vegetable oil
toppings
- about 1 cup or more of tomato sauce
- fresh hot chicken sausages, with casing removed and fried
- mini pepperoni
- ample shredded 2% mozzarella cheese

Procedure:
1. Proof yeast in 2 TB water.
2. Mix all the dry ingredients of dough. Add proofed yeast. Then add water 2 TB at a time. Mix dough and give it 1 minute to hydrate after each addition of water.
3. When dough is formed, knead for a few minutes. Then coat dough with 1 tp oil and allow it to rest covered in a bowl until volume doubles.
4. Punch dough down. Adjust hydration level until the dough is soft and smooth.
5. Stretch dough out on a wax paper coated with 2 tp vegetable oil.
6. Coat a pizza pan with a little vegetable oil. Flip the dough onto the pan. Remove the wax paper.
7. Cover the top of the dough loosely with the same wax paper. Allow the dough to rise on the pizza pan until puffy.
8. Spread tomato sauce on dough. Then spread cooked meats on top of the tomato sauce.
9. Put a rack at the lowest position, closest to the bottom heating element. Turn oven with bake setting to the highest (500F). Place the pizza pan on the lowest rack and allow to bake for about 4 minutes. Check every 2 minutes to make sure the crust is not fully cooked.
10. When the pizza is half cooked, take it out. Top with cheese. Return to oven. Bake for another 4 minutes or until cheese has melted.
11. Serve hot with a sprinkle of parsley and celery seeds.

Results:

3:01pm, ingredients:

3:06pm, initial dough being mixed:

3:17pm, dough finished mixing and is ready to rise:

4:26pm, dough risen for 1 hour:

4:32pm, dough punched down:

5:01pm, dough moistened to the right hydration level and rested before stretching out:

5:08pm, dough rolled out on a piece of oiled wax paper:

6:47pm, dough rested 1 hour 40 minutes on the pizza pan:

7:29pm, dough rested 2 hours 20 minutes, ready to bake:

7:38pm, dough with tomato sauce:

7:40pm, dough with meat toppings:

7:45pm, dough baked 4 minutes, half done; observe the crust:

7:47pm, dough topped with cheese:

7:52pm, pizza baked another 4 minutes, fully done:

7:53pm, pizza bottom:

7:54pm, a bite:

Observations:
1. This pizza has a very thin and crispy crust.
2. The crust actually shrinks a little and does not stick to the bottom of the pan.
3. Adding the cheese in the second half of the baking time helps preventing the cheese from being overcooked.

From oven to table, this is the homemade pizza cooked to the order of my husband. He loves it so much.