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Thin Crispy Pizza Dough from America's Test Kitchen Recipe

Thin Crispy Pizza Dough from America's Test Kitchen Recipe

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Thin Crispy Pizza Dough from America's Test Kitchen

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Ingredients:

Serving

16 1/2 oz bread flour, plus more for work surface (about 3 cups see note)
2 tsp sugar
1/2 tsp yeast (instant or rapid-rise yeast)
10 1/2 oz ice water (about 1.33 cups see note )
1 tbsp vegetable oil, plus more for work surface
1 1/2 tsp table salt

Directions:

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 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 countertop 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 and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be 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 them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop. 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 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option-provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	428.07 Kcal (1792 kJ)
Calories from fat	49.16 Kcal
		% Daily Value*
Total Fat	5.46g	8%
Cholesterol	1.49mg	0%
Sodium	941.75mg	39%
Potassium	265.31mg	6%
Total Carbs	80.13g	27%
Sugars	3.47g	14%
Dietary Fiber	2.85g	11%
Protein	14g	28%
Vitamin C	0.7mg	1%
Iron	4.9mg	27%
Calcium	111mg	11%

Amount Per 100 g
Calories	231.61 Kcal (970 kJ)
Calories from fat	26.6 Kcal
		% Daily Value*
Total Fat	2.96g	8%
Cholesterol	0.81mg	0%
Sodium	509.55mg	39%
Potassium	143.55mg	6%
Total Carbs	43.36g	27%
Sugars	1.88g	14%
Dietary Fiber	1.54g	11%
Protein	7.57g	28%
Vitamin C	0.4mg	1%
Iron	2.6mg	27%
Calcium	60mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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