Thin-Crust Pizza

Name: Thin-Crust Pizza
Yield: Serves 4 to 6 (Makes two 13-inch pizzas)
Ingredients: 3 cups (16 1/2 ounces/468 grams), bread flour, plus more for work surface (see note); 2 tablespoons, sugar; 1/2 teaspoon, instant or rapid-rise yeast; 1 1/3 cups, ice water (about 10 1/2 ounces) (see note); 1 tablespoon, vegetable oil, plus more for work surface; 1 1/2 teaspoons, table salt; 1 (28-ounce) can, whole peeled tomatoes, drained and liquid discarded; 1 tablespoon, extra-virgin olive oil; 1 teaspoon, red wine vinegar; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 teaspoon, table salt; 1 teaspoon, dried oregano; 1/4 teaspoon, ground black pepper; 1 ounce, finely grated Parmesan cheese (about 1/2 cup); 8 ounces, whole milk mozzarella, shredded (about 2 cups) (see note)

Main Courses
Cheese
Pizza

Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

With ovens that reach only 500 degrees and dough that springs back when stretched, it's a challenge to produce parlor-quality pies at home. This recipe changes that.

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

TIME 2¼ hours, plus 24 hours chilling and 1 hour standing

Why This Recipe Works

This is a members' feature.