Thin-Crust White Pizza

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Appears in Cook's Illustrated January/February 2011

With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.

SERVES 4 to 6 (Makes two 13-inch pizzas)

TIME 1½ hours, plus 25 hours resting

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 refrig...

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