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Americas Test Kitchen Thin- Crust Pizza

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Ingredients

Adjust Servings:
16 1/2 ounces approx 3 . 9 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt
1 28 ounce can whole canned tomatoes, drained and liquid discarded
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced

Nutritional information

184.5
Calories
51 g
Calories From Fat
5.8 g
Total Fat
2.5 g
Saturated Fat
12.8 mg
Cholesterol
553 mg
Sodium
25.6 g
Carbs
1.4 g
Dietary Fiber
2 g
Sugars
7.4 g
Protein
119 g
Serving Size

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Americas Test Kitchen Thin- Crust Pizza

Features:
    Cuisine:

    Thin crust pizza dough

    • 47 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    America’s Test Kitchen Thin-Crust Pizza, Thin crust pizza dough, Made enough for one pizza and it turned out great. Loved the crust but may cook it a bit longer next time.


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    Steps

    1
    Done

    In Food Processor Fitted With Metal Blade, Process Flour, Sugar and Yeast Until Combined, About 2 Seconds. With Machine Running, Slowly Add Water Through Feed Tube; Process Until Dough Is Just Combined and No Dry Flour Remains, About 10 Seconds. Let Dough Stand For 10 Minutes.

    2
    Done

    Add Oil and Salt to Dough and Process Until Dough Forms a Satiny, Sticky Ball That Clears Sides of Workbowl, 30-60 Seconds. Remove Dough and Knead Briefly on Lightly Oiled Countertop Until Smooth, About 1 Minutes. Shape Dough Into Tight Ball and Place in Large Lightly Oiled Bowl. Cover Tightly With Plastic Wrap and Refrigerate For at Least 24 Hours and Up to 3 Days.

    3
    Done

    Process Tomatoes, Oil, Vinegar, Garlic, Salt, Oregano and Pepper in Food Processor Until Smooth, About 30 Seconds. Transfer to Medium Bowl and Refrigerate Until Ready to Use.

    4
    Done

    One Hour Before Baking Pizza, Adjust Rack in Oven to Second Highest Position, About 4-5 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 Them at Least 3" Apart. Cover Loosely With Plastic Wrap Coated With Non-Stick Spray; Let Stand For 1 Hour.

    5
    Done

    Coat 1 Ball of Dough Generously With Flour and Place on Well Floured Countertop. Using Fingers Gently Flatten Into 8" Disk, Leaving 1" of Outer Edge Slightly Thicker Than Center. Using Hands, Gently Stretch Dough Disk Into 12" Round, Working Along Edges and Giving Disk Quarter Turns as You Stretch. Transfer Dough to a Well Floured Peel and Stretch Into 13" Round. Using Back of Spoon or Ladle, Spread 1/2 C Tomato Sauce in a Thin Layer Over the Surface of Dough, Leaving 1/4" Border Around Edge. Sprinkle 1/4 C Parmesan Evenly Over Sauce, Followed by 1 C Mozzarella. Slide Pizza Carefully Onto Stone and Bake Until Crust Is Well Browned and Cheese Is Bubbly and Beginning to Brown, 10-12 Minutes, Rotating Pizza Halfway Through. Remove Pizza and Place on Wire Rack For 5 Minutes Before Slicing and Serving. Repeat This With Second Ball of Dough.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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