America S Test Kitchen Thin Crust Pizza Recipe

Ingredients for America S Test Kitchen Thin Crust Pizza

• 3 1/2 cups (435g) bread flour, plus more for dusting
• 1 teaspoon granulated sugar
• Fast Rising Yeast
• Ice Water
• Vegetable Oil
• 1 1/2 teaspoons fine sea salt
• Whole Canned Tomatoes
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Garlic Cloves
• Dried Oregano
• Black Pepper
• Parmesan Cheese
• Whole Milk Mozzarella

How to Make America S Test Kitchen Thin Crust Pizza

1. In a large bowl, combine lukewarm water, yeast, and sugar. Let stand for 5 minutes until foamy.
2. Add salt and olive oil to the yeast mixture. Stir to combine.
3. Gradually add bread flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. 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.
6. Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes.
7. Punch down the dough and divide it in half. On a lightly floured surface, roll out each half into a 12-inch circle.
8. Carefully transfer the rolled-out dough to a pizza peel or rimless baking sheet dusted with cornmeal.
9. Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
10. Sprinkle with mozzarella cheese and your favorite toppings.
11. Carefully slide the pizza onto the preheated pizza stone or baking sheet.
12. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. Let cool slightly before slicing and serving.