Thin Crust Pizza Dough

A great pizza starts with the dough, this recipe is very flavorful because of it's resting time. 

Thin Crust Pizza Dough
Recipe from Cook's Illustrated

3 cups bread flour
2 teaspoons sugar
1/2 teaspoon rapid-rise yeast
1 1/3 cups ice water
1 tablespoon vegetable oil
1 1/2 teaspoons salt

  • 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.
  • Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled counter top until smooth, about 1 minute. Shape dough into 2 tight balls and place on a large baking pan. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
  • One hour before baking pizza, adjust oven rack to second highest position {rack should be about 4-5 inches below broiler}, set pizza stone on rack, and preheat the oven to 500 degrees. 
  • Remove the dough from the refrigerator and let stand for 1 hour.
  • Coat 1 ball of dough generously with flour and place on well-floured countertop. Using your fingertips, gently flatten into 8 inch disks, 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 round.
  • Bake each pizza for 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes.

Obviously this is just a recipe for pizza dough, but I've included the last steps for the baking process as well.



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