Thin-Crust Pizza (Mediterranean Test Kitchen p. 354)

Updated at: Thu, 17 Aug 2023 11:34:33 GMT

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, 30-60 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

Process tomatoes, oil, garlic, vinegar, oregano, salt, and pepper in clean, dry work-bowl until smooth, about 30 seconds. Transfer mixture to a 2-cup liquid measuring cup and add reserved tomato juice until sauce measures 2 cups. Reserve 1 cup sauce; set aside remaining sauce for another use.

Step 4

One hour before baking, adjust oven rack 4 inches from broiler element, set baking stone on rack, and heat oven to 500 degrees. 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 5

Flip ball seem side down and, using your cupped hands, drag in small circles on counter until dough feels taut and round and all seams are secured 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 1 hour.

Step 6

Heat broil 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 the center. Using your hands, gently stretch the dough into 12-inch round, working along edge and giving disk quarter turns.

Step 7

Transfer dough to well-floured pizza peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in even layer on surface of dough, leaving 1/4-inch border around the edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.

Step 8

Slide pizza carefully onto baking stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8-10 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.

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