Thin-Crust Pizza
Source: Cook's Illustrated #108, Jan/Feb 2011
Dough:
3 cups bread flour (16.5 oz), plus more for work surface
2 tsp sugar
1/2 tsp instant or rapid-rise yeast
1 1/3 cups ice water (about 10 1/2 oz)
1 T vegetable oil, plus more for work surface
1 1/2 tsp table salt
Sauce:
1 (28-oz) can whole peeled tomatoes, drained and liquid discarded
1 T extra-virgin olive oil
1 tsp red wine vinegar
2 (medium) cloves garlic, minced, or pressed through garlic press (about 2 tsp)
1 tsp table salt
1 tsp dried oregano
1/4 teaspoon ground black pepper
Cheese:
1 oz finely grated Parmesan cheese (about 1/2 cup)
8 oz whole-milk mozzarella cheese, shredded (about 2 cups)
1. FOR THE DOUGH: 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.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 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.
3. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
4. TO BAKE THE PIZZA: 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 °F. 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.
5. 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 rounds. 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. 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.
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.
Makes two 13-inch pizzas
Notes:
Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.
Thin-Crust White Pizza
Dough - see recipe above
White Sauce:
1 cup whole-milk ricotta cheese
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 large egg yolk
4 (medium) cloves garlic, minced, or pressed through garlic press (about 4 tsp)
1/2 tsp table salt
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
2 tsp minced fresh oregano leaves
1 tsp minced fresh thyme leaves
2 medium scallions, sliced thin, dark green tops reserved for garnish
Pizza:
1/2 cup whole-milk ricotta cheese
8 oz whole-milk mozzarella cheese, shredded (about 2 cups)
1 oz finely grated Pecorino cheese (about 1/2 cup)
1. FOR THE DOUGH: Follow steps 1 and 2 above
3. FOR THE SAUCE: Whisk all ingredients except scallion greens together in medium bowl; refrigerate until ready to use.
4. TO BAKE THE PIZZA: 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 °F. 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.
5. Coat one 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. Lift edge of dough, and using back of hands and knuckles, 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 rounds. Using rubber spatula, spread 1/2 of ricotta mixture in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Pecorino Romano evenly over sauce, followed by 1 cup mozzarella. Dollop 1/4 cup ricotta in teaspoon amounts evenly over pizza. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, about 10 to 12 minutes, rotating halfway through. Remove pizza and place on wire rack 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
Makes two 13-inch pizzas