Thin Crust Pizza Recipe

8/13/2019 Thin Crust Pizza Recipe

1/5

6/21/13 4:0

Page ttp://www.onlinecookingschool.com/school/courses/44/recipes/67?print=1

Instructions

Start Dough

1. In food processor fitted with metal blade, process 3 cups bread

flour, 2 teaspoons sugar, and 1/2 teaspoon instant yeast until

combined, about 2 seconds.

2. With machine running, slowly add 1 1/3 cups ice water through

feed tube.

3. Process until dough is just combined and no dry flour remains,

about 10 seconds.

4. Let dough stand 10 minutes.

Finish Dough and Let Rise

5. Add 1 tablespoon vegetable oil and 1 1/2 teaspoons table salt to

dough and process until dough forms satiny, sticky ball that clears

sides of workbowl, 30 to 60 seconds.

6. Remove dough from bowl and knead briefly on lightly oiled

counter until smooth, about 1 minute.

7. Shape dough into tight ball and place in large, lightly oiled bowl.

8. Cover tightly with plastic wrap and refrigerate for at least 24

hours and up to 3 days.

Prepare Sauce

9. Drain 1 (28-ounce) can whole tomatoes and discard juice.

10. Peel and mince 2 garlic cloves. You should have about 2

teaspoons.

11. Process tomatoes, garlic, 1 tablespoon olive oil, 1 teaspoon red

wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4

teaspoon pepper in food processor until smooth.

12. Transfer to medium bowl or container and refrigerate until

ready to use.

Prepare Cheeses

13. Finely grate 1 ounce Parmesan cheese. You should have

about 1/2 cup.

14. Shred 8 ounces mozzarella cheese. You should have about 2

cups.

Heat Oven and Baking Stone

15. One hour before baking pizza, adjust oven rack to second

highest position (rack should be about 4 to 5 inches below broiler).

16. Set baking stone on rack and heat oven to 500 degrees.

Bring Dough to Room Temperature

17. Remove dough from refrigerator and divide in half.

18. Shape each half into smooth, tight ball.

19. Place on lightly oiled baking sheet, spacing them at least 3

inches apart.

20. Cover loosely with plastic wrap coated with cooking spray. Let

stand for 1 hour.

Shape Pizza

21. Coat 1 ball of dough generously with flour and place on well-

Total Time: 1 dayPreparation Time: 15 minutes

Active Cooking Time: 1 hour

Yield: Two 13-inch pizzas

Make Ahead: Serve immediately

Difficulty: Intermediate

Ingredients

Dough

3 Cups (16 1/2 ounces) bread flour , plus more for work

surface

2 Teaspoons sugar

!Teaspoon instant or rapid-rise yeast1!Cups (about 10 1/2 ounces) ice water

1 Tablespoon vegetable oil , plus more for work surface

1!Teaspoons table salt

Vegetable cooking spray

Sauce

1 (28-ounce) can whole peeled tomatoes *

1 Tablespoon extra-virgin olive oil

1 Teaspoon red wine vinegar

2 garlic cloves

1 Teaspoon dried oregano

1 Teaspoon table salt

"Teaspoon ground black pepper

Cheese

1 Ounce Parmesan cheese8 Ounces whole milk mozzarella cheese * *

* The sauce that tops this thin-crust pizza is uncooked. With

no heat or simmering to temper or mask an inferior flavor,

its important to use good-quality canned whole tomatoes.

The test kitchens favorite is Progresso Italian-Style Whole

Peeled Tomatoes with Basil.

* * Although fresh mozzarellathe kind sold floating in liquid

may be more authentically Italian, do not use it in place of

the standard whole milk mozzarella cheese called for here.

Given the limitations of baking pizza in a home oven, high-

moisture mozzarella cheese can make the crust soggy.

Whole milk mozzarella has richer flavor and creamiertexture that its part-skim counterparts: our preferred brand is

Dragone.

Tools

Box grater

Food processor *

Plastic wrap

Bench scraper

Baking stone * *

America's Test Kitchen Cooking School Authentic Pizza

Thin-Crust Pizza


2/5

6/21/13 4:0


floured counter.

22. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of

outer edge slightly thicker than center.

23. Using hands, gently stretch disk into 12-inch round, working

along edges and giving disk quarter turns as you stretch.

24. Transfer dough to well-floured peel and stretch into 13-inch

round.

Add Toppings and Bake Pizza

25. Using back of spoon or ladle, spread 1/2 cup tomato sauce in

thin layer over surface of dough, leaving 1/4-inch border aroundedge.

26. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1

cup mozzarella.

27. Slide pizza carefully onto stone and bake until crust is well

browned and cheese is bubbly and beginning to brown, 10 to 12

minutes, rotating pizza halfway through.

28. Remove pizza and place on wire rack for 5 minutes before

slicing and serving.

29. Repeat to shape, top, and bake second pizza.

Rimmed baking sheet

Pizza peel

Wire rack

Pizza wheel

Liquid measuring cup

Dry measuring cups

Measuring spoons

Rubber spatula

* To make the pizza dough, which calls for 3 cups of breadflour and over 1 cup of water, its necessary to use a full-

sized food processorthat is, one with at least an 11-cup

capacity.

* * A baking stone is key for a crisp, well-browned bottom

crust. If you dont own one, however, improvise with an

inverted rimmed baking sheet, heating it up with the oven

just as you would a baking stone. The crust may not be as

crisp and brown as if baked on a stone, but it comes

reasonably close.

1. In food processor fitted with metal

blade, process 3 cups bread flour, 2

teaspoons sugar, and 1/2 teaspoon

instant yeast until combined, about 2

seconds.

2. With machine running, slowly add 1

1/3 cups ice water through feed tube.

3. Process until dough is just combined

and no dry flour remains, about 10

seconds.

4. Let dough stand 10 minutes. 5. Add 1 tablespoon vegetable oil and 1

1/2 teaspoons table salt to dough and

process until dough forms satiny, sticky

ball that clears sides of workbowl, 30 to

60 seconds.

6. Remove dough from bowl and knead

briefly on lightly oiled counter until

smooth, about 1 minute.

Step By Step


3/5

6/21/13 4:0


7. Shape dough into tight ball and place

in large, lightly oiled bowl.

8. Cover tightly with plastic wrap and

refrigerate for at least 24 hours and up to

3 days.

9. Drain 1 (28-ounce) can whole

tomatoes and discard juice.

10. Peel and mince 2 garlic cloves. You

should have about 2 teaspoons.

11. Process tomatoes, garlic, 1

tablespoon olive oil, 1 teaspoon red wine

vinegar, 1 teaspoon dried oregano, 1

teaspoon salt, and 1/4 teaspoon pepper

in food processor until smooth.

12. Transfer to medium bowl or

container and refrigerate until ready to

use.

13. Finely grate 1 ounce Parmesan

cheese. You should have about 1/2 cup.

14. Shred 8 ounces mozzarella cheese.

You should have about 2 cups.

15. One hour before baking pizza, adjust

oven rack to second highest position

(rack should be about 4 to 5 inches

below broiler).


4/5

6/21/13 4:0


16. Set baking stone on rack and heat

oven to 500 degrees.

17. Remove dough from refrigerator and

divide in half.

18. Shape each half into smooth, tight

ball.

19. Place on lightly oiled baking sheet,

spacing them at least 3 inches apart.

20. Cover loosely with plastic wrap

coated with cooking spray. Let stand for

1 hour.

21. Coat 1 ball of dough generously with

flour and place on well-floured counter.

22. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge

slightly thicker than center.

23. Using hands, gently stretch disk into12-inch round, working along edges and

giving disk quarter turns as you stretch.

24. Transfer dough to well-floured peeland stretch into 13-inch round.


5/5

6/21/13 4:0


25. Using back of spoon or ladle, spread

1/2 cup tomato sauce in thin layer over

surface of dough, leaving 1/4-inch border

around edge.

26. Sprinkle 1/4 cup Parmesan evenly

over sauce, followed by 1 cup

mozzarella.

27. Slide pizza carefully onto stone and

bake until crust is well browned and

cheese is bubbly and beginning to

brown, 10 to 12 minutes, rotating pizza

halfway through.

28. Remove pizza and place on wire

rack for 5 minutes before slicing and

serving.

29. Repeat to shape, top, and bake

second pizza.

Documents

Thin Crust Pizza Recipe