Thin-Crust White Pizza

Published January 1, 2011. From Cook's Illustrated.

Why this recipe works:

Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our… read more

Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.

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Makes two 13-inch pizzas

Our preferred brand of whole-milk mozzarella is Sorrento Galbani. You can shape the second dough ball while the first pizza bakes, but don’t add the topping until right before you bake it. It’s important to use ice water in the dough to prevent overheating it while it’s in the food processor.

Ingredients

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