New York Style Thin Crust Pizza

By á-13856

Makes 2 13-inch pizzas, serves 4 to 6

Ingredients

• Sauce:
• 3 cups (16oz.) bread flour
• 2 tsp sugar
• 1/2 tsp instant or rapid rise yeast
• 1 1/3 cups ice water
• 1 T vegetable oil
• 1 1/2 tsp salt
• 1 (28 oz) can whole peeled tomatoes, drained
• 1 T extra virgin olive oil
• 1 tsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp dried oregano
• 1/4 tsp pepper
• Toppings:
• 1 (8oz) Parmesan cheese, grated fine (1/2cup)
• 8 oz. whole milk mozzarella, shredded (2 cups)
• Pepperoni slices (optional)

Preparation

Step 1

FOR THE DOUGH:
1. Pulse the flour, sugar, and yeast in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running slowly add the water; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit for 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 seconds to 60 seconds. Transfer dough to lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape dough into a tight ball and place in a large lightly oiled bowl; cover with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

FOR THE SAUCE:
1. Process all the ingredients in a clean bowl of a food processor until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.


FORMING DOUGH AND ASSEMBLING PIZZAS:
1. One hour before baking adjust oven rack to upper middle position.
(The rack should be 4 to 5 inches from broiler), set baking stone on rack and heat 500 degrees F. Transfer dough to clean counter and divide in half. With cupped palms, form each half into a smooth, tight ball. Place balls of dough on lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic wrap let sit for 1 hour.

2. Coat 1 ball of dough generously with flour and place on well floured counter. Use fingertips to gently flatten dough into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into a 12 inch round, working along edges and giving disk quarter turns.
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 thin layer over surface of dough, leaving 1/4 inch border around edge. Sprinkle 1/4 cup Parmesan cheese evenly over sauce, followed by cup mozzarella. Slide pizza carefully onto a baking stone and bake until crust is well browed and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating, pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat step 5 to shape, top and bake second pizza.