Crisp Thin-Crust Pizza with Tapenade
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 processor to mix the dough in seconds. Then we let it rest overnight in the refrigerator, which made it easy to handle and flavorful. For the thinnest crust possible, we used a rolling pin. While Americans have a propensity for using high-protein flour in their pizza recipes, our research indicated that Italians use fairly soft flour. We produced good crusts using all-purpose flour with 11.7 percent protein, but found that unbleached all-purpose flour with 10.5 percent protein yielded uniformly light, full-flavored doughs.