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5 from 1 vote

Thin-Crust Pizza (adapted from America's Test Kitchen recipe)

Thin Crust Pizza is the ultimate in simplicity and taste. 
Prep Time20 mins
Cook Time10 mins
Dough Resting Time1 d
Total Time1 d 30 mins
Course: Main Course
Cuisine: Italian
Servings: 12 servings
Calories: 298kcal
Author: Chula King

Ingredients

Dough

  • 3 cups (16 ½ ounces) bread flour
  • 2 Tablespoons sugar
  • ½ teaspoon instant or rapid-rise yeast
  • 1 ⅓ cups ice water 10 ½ ounces
  • 1 Tablespoon vegetable oil plus more for work surface
  • 11/2 teaspoons table salt

Sauce

  • 28 ounce can whole peeled tomatoes, drained and liquid discarded
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon red or white wine vinegar
  • 2 medium garlic cloves minced or pressed through garlic press (about 2 teaspoons)
  • ¼ teaspoon table salt
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper

Topping

  • 3 ounces freshly grated Parmesan Cheese
  • 16 ounces whole milk mozzarella cheese shredded
  • Chopped fresh basil

Instructions

Dough

  • In a food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 5 seconds. With machine running, slowly add water through the feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  • Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
  • Shape the dough into 3 balls approximately 9 ounces each. Lightly oil each ball and place in individual Ziploc sandwich bags. Refrigerate for at least 24 hours and up to 3 days.

Sauce

  • Drain the tomatoes in a wire strainer, removing as many of the seeds as possible. Add the tomatoes and remaining sauce ingredients to the bowl of a food processor fitted with a steel blade. Process until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

Pizza

  • One to two hours before making pizza, remove dough from refrigerator and remove from Ziploc bags. Shape each into smooth, tight balls. Place on lightly oiled piece of parchment or waxed paper, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand until ready to for pizzas.
  • One hour before baking the pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 450° F.
  • Coat one ball of dough generously with flour and place on well-floured piece of parchment paper. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Let rest 10 minutes. Using hands, gently stretch disk into 10-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to piece of reusable parchment. Let rest for 10 minutes. Stretch disk into a 12-inch round.
  • Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 2 cups of mozzarella. Sprinkle on 1 to 2 Tablespoons of chopped basil.
  • Carefully slide reusable parchment with pizza onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 8 to 10 minutes. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat with remaining pizza ingredients. Yield: Three 12-inch pizzas.

Notes

We have found that whole pizzas that are cooked for a minute less can be frozen and reheated later on. Freeze the whole pizzas. Place frozen pizza on cardboard cake round. Completely cover with plastic wrap. Completely cover with heavy-duty aluminum foil. Store in freezer in large Ziploc bags

Nutrition

Calories: 298kcal | Carbohydrates: 29g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1565mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 6.3mg | Calcium: 384mg | Iron: 1.1mg