I am always looking to find a different pizza dough recipe. Martin suggested I try to find a thin crust recipe. I found this one on America’s Test Kitchen. Everyone really likes this crust so I will be making this one for a few weeks. I have used all purpose flour, bread flour and 00 flour. I think they all work great in this recipe. The next pizza dough I will attempt is a Chicago Crust. Look for that recipe in the next couple of weeks. This Thin Crust recipe is super Simple and extremely Delicious!
Thin Crust Pizza Dough
3 cups (16 1/2 ounces) bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant or rapid rise yeast
1 1/3 cups ice water (about 10 1/2 ounces)
1 Tablespoon vegetable oil, plus more for work service
1 1/2 teaspoon table salt
1. 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. (The food processor works great mixing this dough.)
2. 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 top 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. (I place in a 1 gallon plastic storage bag.)
3. 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.
4. Coat 1 ball of dough generously with flour and place on well-floured counter top. 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 (I line with parchment paper. No more sticking to peel for me!) and stretch into 13-inch round.
5. Using back of spoon or ladle, spread 1/2 cup pizza 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. 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. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza