By souha ammar
thin-crust pizza
makes two 13-inch pizzas
resting time 1 hour 10 minutes
rising time 24 hours
baking time 16 minutes
total time 26½ hours, plus 5 minutes cooling time
Fr Bread Illustrated by America's test kitchen
Updated at: Sun, 28 Jan 2024 13:43:08 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Glycemic Load
130
High
Nutrition per serving
Calories922 kcal (46%)
Total Fat10.9 g (16%)
Carbs173.8 g (67%)
Sugars4.9 g (5%)
Protein28 g (56%)
Sodium1748.8 mg (87%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Dough
Instructions
Step 1
Pulse flour, 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 minutes.
Step 2
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.
Step 3
One hour before baking, adjust oven rack 4 inches from broiler element, set baking stone on rack, and heat oven to max. 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.
Step 4
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.
Step 5
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.
Step 6
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. leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Step 7
Slide pizza carefully onto baking stone and return oven to 260° c 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.
