Ingredients for America's Test Kitchen Thin Crust Pizza
- 3 cups (15 ounces) bread flour
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 package) instant or rapid-rise yeast
- 1 cup plus 2 tablespoons ice water
- 1 tablespoon vegetable oil, plus more for oiling bowl
- 1 1/2 teaspoons salt
- 1 (28-ounce) can whole tomatoes, preferably San Marzano, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 medium garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 ounce Parmesan cheese, grated (1/4 cup)
- 6 ounces whole milk mozzarella cheese, shredded (1 1/2 cups)
- 1/4 cup fresh basil, chopped (optional)
- cornmeal, for dusting
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How to Make America's Test Kitchen Thin Crust Pizza
- In a large bowl, combine lukewarm water, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add salt and olive oil to the yeast mixture. Stir to combine.
- Gradually add bread flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Lightly oil a large bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes.
- Punch down the dough and divide it in half. On a lightly floured surface, roll out each half into a 12-inch circle.
- Carefully transfer the rolled-out dough to a pizza peel or rimless baking sheet dusted with cornmeal.
- Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
- Sprinkle with mozzarella cheese and your favorite toppings.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
12g
Carbs
8g
