Thin Crust Pizza Recipe source: American Test Kitchen
Ingredients: Two 13 inches pizzas
DOUGH:
3 cups (16 ½ ounces ) brad flour
2 teaspoons sugar
½ teaspoon instant or rapid rise yeast
1 1/3 cup ice water
1 tablespoon vegetable oil
1 ½ teaspoon salt
SAUCE:
1 ( 28 ounce) can whole peeled tomatoes, drained
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon pepper
CHEESE:
1 ounce parmesan cheese, finely grated ( ½ cup)
8 ounce whole milk mozzarella cheese, shredded ( 2 cups )
Procedures:
FOR THE DOUGH: process flour, sugar, and yeast in food processor until combined, about 2 seconds 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 satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
FOR THE SAUCE: process all ingredients in food processor until smooth, about 30 seconds. Transfer to bowl and refrigerate until needed.
TO MAKE THE PIZZAS: one hour before baking pizza, adjust oven rack to upper middle position ( about 4 to 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 balls at least 3 inches apart. Cover loosely with plastic coated with vegetable oil spray and let stand for 1 hour.
Coat 1 ball dough generously with flour and place on well-floured counter. Using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12 inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well floured peel and stretch into 13 inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin 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 stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza. End.
Ingredients: Two 13 inches pizzas
DOUGH:
3 cups (16 ½ ounces ) brad flour
2 teaspoons sugar
½ teaspoon instant or rapid rise yeast
1 1/3 cup ice water
1 tablespoon vegetable oil
1 ½ teaspoon salt
SAUCE:
1 ( 28 ounce) can whole peeled tomatoes, drained
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon pepper
CHEESE:
1 ounce parmesan cheese, finely grated ( ½ cup)
8 ounce whole milk mozzarella cheese, shredded ( 2 cups )
Procedures:
FOR THE DOUGH: process flour, sugar, and yeast in food processor until combined, about 2 seconds 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 satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
FOR THE SAUCE: process all ingredients in food processor until smooth, about 30 seconds. Transfer to bowl and refrigerate until needed.
TO MAKE THE PIZZAS: one hour before baking pizza, adjust oven rack to upper middle position ( about 4 to 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 balls at least 3 inches apart. Cover loosely with plastic coated with vegetable oil spray and let stand for 1 hour.
Coat 1 ball dough generously with flour and place on well-floured counter. Using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12 inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well floured peel and stretch into 13 inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin 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 stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza. End.
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