Best-Ever Thin Crust Pizza

Who doesn’t love a good slice of pizza once in a while? This may sound like an exaggeration, but this is simply the best homemade pizza I have ever tried. Over my years of married life I’ve fiddled with some different recipes, but we found this one in a recent Cook’s Illustrated magazine. For me, Cook’s Illustrated can be a little over the top about testing and trying things to death, but I have to admit that their recipes are all fabulous. This pizza is now a favorite of our family and I’ve been making it pretty regularly. Since tomatoes are currently in season, it’s the perfect time to share it with all of you. If you think “homemade” pizza with crust, etc. sounds too complicated or beyond your culinary skills, think again. It’s really not hard at all, nor too time consuming. I took the magazine recipe and gave it a few tweaks So, go on, give this one a try. Your family may never want take-out again!

Pizzalicious!

Thin Crust Pizza Dough

  • 3 cups flour (I used 1 1/2 wheat, 1 1/2 white)
  • 2 tsp sugar
  • 1/2 tsp rapid-rise yeast
  • 1 1/3 cups ice-cold water
  • 1 TB veg. oil
  • 1 1/2 tsp salt

Cook’s Illustrated recommended using a food processor, but I used a stand mixer and it was fine. Mix together your flour, sugar, and yeast for several seconds. With mixer running, slowly add ice water until combined. Add oil and salt and mix for an additional minute. Remove dough from bowl and knead briefly on an oiled countertop for a minute. Shape dough into a ball and wrap with Saran Wrap. Place in refrigerator. Cook’s Illustrated recommended letting it sit for a day, but I let mine in there for an hour or two and it was superb. Supposedly you can make this up to 3 days ahead of time.

Pizza Sauce

  • 1 28oz can whole peeled tomatoes, drained (I used fresh tomatoes since they’re in season)
  • 1 TB olive oil
  • 1 tsp red wine vinegar
  • 2 tsp minced garlic
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/4 tsp black pepper

Process all ingredients in food processor or blender for @30 seconds. Refrigerate until ready to use.

Cheese

  • 1/2 cup parmesan
  • 2 cups shredded mozzarella

Preheat oven to 500. Adjust oven rack to 4-5 inches below the top. Divide dough in half. Using floured hands, coat one ball of dough with flour and place on floured countertop. Using your hands, press outward from middle, stretching dough and pressing into approximately 13″ circle. Ladle on tomato sauce and then top with 1/2 of the cheese mixture. Put on whatever other toppings you desire. Make the other pizza with the second half of dough. Bake each for 10-12 minutes, then pull out of oven and let rest for @5 minutes before slicing and serving. Dig in!

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