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Thin-crust pizza

Servings: 2 pizzas

Ingredients

dough

  • 3 cups bread flour 16½ ounces
  • 2 tbsp sugar
  • ½ tsp instant or rapid-rise yeast
  • 1⅓ cups ice water 10⅔ ounces
  • 1 tbsp vegetable oil
  • 1½ tsp salt

sauce and toppings

  • 1 28-ounce can whole peeled tomatoes, drained with juice reserved
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Parmesan cheese, grated fine 1 oz
  • 2 cups whole-milk mozzarella cheese, shredded 8 oz

Instructions

For the dough

  • Pulse four, sugar, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry flour remains, about 10 seconds.
  • Let dough rest for 10 minules.
  • Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds.
  • Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.

For the sauce and toppings

  • Process tomatoes, oil, garlic, vinegar, oregano, salt, and pepper in clean, dry workbowl until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add reserved tomato juice until sauce measures 2 cups. Reserve 1 cup sauce; set aside remaining sauce for another use.
  • One hour before baking, adjust oven rack 4 inches from broiler element, set baking stone on rack, and heat oven to 500 degrees. Press down on dough to deflate.
  • Transfer dough to clean counter, divide in half, and cover loosely with greased plastic. Pat 1 piece of dough (keep remaining piece covered) into 4-inch round. Working around circumference of dough, fold edges toward center until ball forms..
  • Flip ball seam side down and, using your cupped hands, drag in small circles on counter until dough feels taut and round and all seams are secured on underside.
  • (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining piece of dough. Space dough balls 3 inches apart, cover loosely with greased plastic, and let rest for 1 hour.
  • Heat broiler for 10 minutes. Meanwhile, coat 1 dough ball generously with flour and place on well-floured counter.
  • Using your fingertips, gently flatten into 8-inch round, leaving 1 inch of outer edge slightly thicker than center.
  • Using your hands, gently stretch dough into 12-inch round, working along edge and giving disk quarter turns.
  • Transfer dough to well-floured pizza peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in even layer over surface of dough, leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
  • Slide pizza carefully onto baking stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8 to 10 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Heat broiler for 10 minutes. Repeat with remaining dough, sauce, and toppings, returning oven to 500 degrees when pizza is placed on stone.