America's Test Kitchen Thin-Crust Pizza

Submitted by Kerena

"Thin crust pizza dough"

 

• Ready In: 27mins
• Ingredients: 15
• Yields: 2 pizzas
• Serves: 16

ingredients

• 467.76 g approx 3 . 9 cups bread flour, plus more for work surface
• 9.85 ml sugar
• 2.46 ml fast rising yeast
• 315.37 ml ice water
• 14.79 ml vegetable oil, plus more for work surface
• 7.39 ml salt
• 793.78 g can whole canned tomatoes, drained and liquid discarded
• 14.79 ml extra virgin olive oil
• 4.92 ml red wine vinegar
• 2 garlic cloves, minced
• 4.92 ml salt
• 4.92 ml dried oregano
• 1.23 ml black pepper
• 28.34 g parmesan cheese, finely grated
• 226.79 g whole milk mozzarella, shredded

directions

1. In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
2. Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3. Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.
4. One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.
5. Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

Reviews

[Jamie W.]

My family and I absolutely love this recipe! I saw this recipe on Cook's Country, which I'm faithful watcher, and had to try it. It was great! This is the best and easiest pizza recipe to make. The only thing I change is the time I let the dough sit in the fridge. I only leave it for a couple of hours and it still turns out great! I highly recommend!

 

[adopt a greyhound]

Made enough for one pizza and it turned out great. Loved the crust but may cook it a bit longer next time.

 

[FearArDoiteain .]

Best dough ever. I made it in a bread machine dough cycle with fast rising yeast, all purpose flour and the crust was terrific. Follow Step 1, mix 1 minute on the dough setting and turn off machine for 10 minutes. In Step 2, add salt and oil and start machine or start a new dough cycle and let it go until the kneading cycle stops (5-10 minutes). Turn off machine, remove dough and continue the recipe in Step 2. Notes: 24 hour rise was great but after 48 hours the dough was dead; beware that ¼ cup Parmesan makes this a salty pizza especially if you add pepperoni; this dough is very sticky so you need a lot of flour on your board in Step 5.

 

[Blue Dog]

Best pizza recipe I have tried (and I've tried a lot). I loved the idea of making the dough a couple days ahead. Very little kneading required with the use of the food processor. My only complaint was that the sauce was so thin. Once we cut the pizza into slices, the watery sauce made the dough soggy. The sauce was delicious though, couldn't stop tasting it. I have a feeling this will be a new staple in my house. Next time I will simmer the sauce a bit to thicken.

 

[deniseathome]

The crust on this pizza came out perfect. Because I don't have a pizza stone I cooked this recipe in a different way. I do have a perforated sheet pan so I used it and all of the dough for one big pizza. I lightly greased the pan and used my fingers to evenly distribute the dough leaving the edges a little thicker. I preheated my oven to 550 degrees. Because of the increased surface volume and no stone the pizza took 25 minutes to cook. My only criticism was the sauce. I found it to be way to salty. My advice would be to add the salt a little at a time and to under salt the sauce. Both the cheese and the crust have plenty of salt already. I followed the directions for the sauce and did not find it to be runny. I think next time I am gong to use a cooked marina sauce rather than an uncooked sauce because I prefer the taste.I also found that the recipe as called for made a little under 2 cups of sauce. As written the recipe calls for 1 cup of sauce for 2 pizzas. I added a little bit of the tomato juice that I drained off the tomatoes to the pizza sauce to make 2 cups. I froze the leftover cup of sauce and the tomato juice leftover from when I drained the tomatoes. I will most likely use them the next time I make a pasta sauce.