Prep 15 mins
Cook 12 mins
Thin crust pizza dough
- 467.76 g approx 3 . 9 cups bread flour, plus more for work surface
- 9.85 ml sugar
- 2.46 ml fast rising yeast
- 314.66 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
- 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.
- 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.
- 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.
- 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.
- 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.
Made enough for one pizza and it turned out great. Loved the crust but may cook it a bit longer next time.
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!
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.