Crisp Thin-Crust Pizza with Arugula

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Appears in Cook's Illustrated January/February 2001

Giving the dough a long refrigerator rise and baking the crust directly on parchment paper produce a no-stick, crackling crisp pizza with big flavor.

SERVES 4 to 6 (Makes two 14-inch pizzas)

TIME 2 hours, plus 12 hours rising

WHY THIS RECIPE WORKS

When developing our thin-crust pizza recipes, we were aiming for a slice of postmodern minimalism: a shatteringly crisp, wafer-thin crust with a deeply caramelized flavor that bore no trace of raw yeast or flour. For ease, we used a food pr...

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