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Crisp Thin-Crust Pizza




Source of Recipe


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List of Ingredients






Makes Two 14-inch pizzas
All-purpose unbleached flour with a protein percentage no higher than 10.5, such as Gold Medal, makes the lightest, crispiest pizzas. We recommend weighing the flour and water, but because many factors affect the flour�s capacity to absorb water, heed visual and tactile clues to achieve a dough with the proper consistency. For rolling out the dough, we prefer commercial-sized parchment paper sheets, though parchment sold in rolls 14 inches wide also works. Keep in mind that it is more important for the rolled dough to be of even thinness than to be a perfect circle. For topping the pizzas, we recommend buying whole milk mozzarella and shredding it by hand with a box grater; do not use fresh or prepackaged shredded mozzarella, and resist the temptation to sprinkle on more cheese than is recommended.

2 cups (10 ounces) unbleached all-purpose flour, preferably Gold Medal or Pillsbury, protein
content no higher than 10.5 percent
1/2 teaspoon rapid-rise or instant yeast
1/2 teaspoon honey
1/2 teaspoon salt
3/4 cup plus 2 teaspoons (6.2 ounces) water,
preferably filtered or spring, 100 to 105 degrees
1/4 cup olive oil
1 cup Quick Tomato Sauce for Pizza
8 ounces whole milk mozzarella, shredded
(about 2 cups)

DAY 1
1. Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade. With machine running, add all but 2 teaspoons water through feed tube. With machine still running, add olive oil through feed tube and process until dough forms ball, about 30 seconds. Turn dough out onto work surface.
2. Divide dough in half and place each piece in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours.

DAY 2
1. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone 1 hour before proceeding.

2. Remove dough from plastic bags. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center (alternatively, use one 18-inch length of extrawide plastic wrap); let doughs rest 10 minutes.

3. Setting one dough aside, roll the other into 14-inch round with even thinness of 1/32 inch, using tackiness of dough against parchment to help roll. If parchment wrinkles, flip dough sandwich over and smooth wrinkles with metal dough scraper.

4. Peel plastic wrap off top of rolled dough. Use soup spoon to spread and smooth 1/2 cup tomato sauce to edges of dough. Sprinkle with about 1 cup cheese. With scissors, trim excess parchment so that it is just larger than dough.

5. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless baking sheet. Slide pizza, parchment and all, onto hot baking stone. Bake until deep golden brown, about 10 minutes. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve.

6. While first pizza is baking, repeat steps 3 and 4 to roll and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then repeat step 5 to bake second pizza.


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