Thin-Crust Pizza

Ingredients

• 3 cup bread flour (plus more for work surface)
• 2 tbsp sugar
• 0.5 tsp instant or rapid-rise yeast
• 1.33 cup ice water
• 1 tbsp vegetable oil (plus more for work surface)
• 1.5 tsp table salt (for the dough)
• 28 oz whole peeled tomatoes (drained and liquid discarded)
• 1 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• 2 garlic cloves (minced or pressed through garlic press (about 2 teaspoons))
• 1 tsp table salt (for the sauce)
• 1 tsp dried oregano
• 0.25 tsp ground black pepper
• 1 oz Parmesan cheese (finely grated (about 1/2 cup), divided)
• 8 oz whole-milk mozzarella cheese (shredded (about 2 cups), divided)

Steps

1. 1

   In a food processor fitted with a metal blade, process 3 cups bread flour, 2 tablespoons sugar, and ½ teaspoon instant or rapid-rise yeast until combined, about 2 seconds.

2. 2

   With the machine running, slowly add 1⅓ cups ice water through the feed tube; process until the dough is just combined and no dry flour remains, about 10 seconds.

3. 3

   Let the dough stand for 10 minutes.

4. 4

   Add 1 tablespoon vegetable oil and 1½ teaspoons table salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the workbowl, 30 to 60 seconds.

5. 5

   Remove the dough from the bowl and knead briefly on a lightly oiled countertop until smooth, about 1 minute.

6. 6

   Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

7. 7

   In a food processor, combine the drained whole peeled tomatoes, 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 2 minced garlic cloves, 1 teaspoon table salt, 1 teaspoon dried oregano, and ¼ teaspoon ground black pepper.

8. 8

   Process the sauce until smooth, about 30 seconds. Transfer to a medium bowl or container and refrigerate until ready to use.

9. 9

   One hour before baking the pizza, adjust the oven rack to the second highest position (about 4 to 5 inches below the broiler), set a pizza stone on the rack, and heat the oven to 500°F.

10. 10

    Remove the dough from the refrigerator and divide it in half. Shape each half into a smooth, tight ball.

11. 11

    Place the dough balls on a lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let stand for 1 hour.

12. 12

    Coat 1 ball of dough generously with flour and place on a well-floured countertop. Using your fingertips, gently flatten into an 8-inch disk, leaving 1 inch of the outer edge slightly thicker than the center.

13. 13

    Using your hands, gently stretch the disk into a 12-inch round, working along the edges and giving the disk quarter turns as you stretch.

14. 14

    Transfer the dough to a well-floured peel and stretch into a 13-inch round.

15. 15

    Using the back of a spoon or ladle, spread ½ cup of the tomato sauce in a thin layer over the surface of the dough, leaving a ¼-inch border around the edge.

16. 16

    Sprinkle ¼ cup of the Parmesan evenly over the sauce, followed by 1 cup of the shredded mozzarella.

17. 17

    Slide the pizza carefully onto the stone and bake until the crust is well browned and the cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating the pizza halfway through.

18. 18

    Remove the pizza and place on a wire rack for 5 minutes before slicing and serving. Repeat the shaping, topping, and baking process for the second pizza.

Notes

If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating in the food processor. Semolina flour is ideal for dusting the peel. The sauce recipe yields more than needed; extra sauce can be refrigerated for up to a week or frozen for up to a month.

Nutrition per serving

• main
• pizza
• baked
• dinner
• vegetarian
• thin crust