Thin Crust Pizza (adapted from America's Test Kitchen recipe)
Thin Crust Pizza is the ultimate in simplicity and taste. One taste and you'll never go back to the frozen pizza.
Equipment
- Food Processor
Ingredients
Pizza Dough
- 3 ¼ cups (16.25 ounces) bread flour
- 2 Tablespoons granulated sugar
- ½ teaspoon instant or rapid-rise yeast
- 1 ⅓ cups (10.67 ounces)ice water
- 1 Tablespoon vegetable oil, plus more for work surface
- 11/2 teaspoons Kosher salt
Pizza Sauce
- 28 ounce can whole peeled tomatoes, drained and liquid discarded
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 2 garlic cloves, minced
- ¼ teaspoon Kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
Topping for Pizza
- ¾ cup (3 ounces) freshly grated Parmesan Cheese
- 4 cups (16 ounces) whole milk mozzarella cheese, shredded shredded
- Chopped fresh basil
Instructions
Pizza Dough
- In a food processor fitted with a steell blade, process flour, sugar, and yeast until combined, about 5 seconds. With the machine running, slowly add water through the feed tube; process until the dough is just combined and no dry flour remains for about 10 seconds. Let the dough stand for 10 minutes.
- Add oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the food processor, 30 to 60 seconds.
- Shape the dough into three balls, approximately 9 ounces each. Lightly oil each ball and place it in individual Ziploc sandwich bags. Refrigerate for at least 24 hours and up to 3 days.
Pizza 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 a medium bowl or container and refrigerate until ready to use.
Pizza
- One to two hours before making pizza, remove the dough from the refrigerator and remove it from Ziploc bags. Shape each into a smooth, tight ball. Place on a 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 make the pizzas.
- One hour before baking the pizza, adjust the oven rack to the second highest position (the rack should be about 4 to 5 inches below the broiler), set the pizza stone on the rack, and preheat the oven to 450°F.
- Coat one ball of dough generously with flour and place on a well-floured piece of parchment paper. Using fingertips, gently flatten into an 8-inch disk, leaving 1 inch of the outer edge slightly thicker than the center. Let rest for 10 minutes. Using your hands, gently stretch the disk into a 10-inch round, working along the edges and giving the disk quarter turns as you stretch. Transfer the dough to a piece of reusable parchment. Let rest for 10 minutes. Stretch the disk into a 12-inch round.
- Using the back of a spoon or ladle, spread ½ cup of pizza sauce in a thin layer over the surface of the dough, leaving a ¼-inch border around the edge. Sprinkle ¼ cup Parmesan evenly over the sauce, followed by 2 cups of mozzarella cheese. Sprinkle on 1 to 2 Tablespoons of chopped basil.
- Carefully slide the reusable parchment with the pizza onto the stone and bake until the crust is well browned, and the cheese is bubbly and beginning to brown for 8 to 10 minutes. Remove the pizza and place on a wire rack for 5 minutes before slicing and serving. Repeat with the remaining pizza ingredients.
- Yield: Three 12-inch pizzas.
Tips/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: 298kcalCarbohydrates: 29gProtein: 16gFat: 12gSaturated Fat: 6gCholesterol: 26mgSodium: 1565mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 365IUVitamin C: 6.3mgCalcium: 384mgIron: 1.1mg
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