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8/13/2019 Thin Crust Pizza Recipe
1/5
6/21/13 4:0
Page ttp://www.onlinecookingschool.com/school/courses/44/recipes/67?print=1
Instructions
Start Dough
1. In food processor fitted with metal blade, process 3 cups bread
flour, 2 teaspoons sugar, and 1/2 teaspoon instant yeast until
combined, about 2 seconds.
2. With machine running, slowly add 1 1/3 cups ice water through
feed tube.
3. Process until dough is just combined and no dry flour remains,
about 10 seconds.
4. Let dough stand 10 minutes.
Finish Dough and Let Rise
5. Add 1 tablespoon vegetable oil and 1 1/2 teaspoons table salt to
dough and process until dough forms satiny, sticky ball that clears
sides of workbowl, 30 to 60 seconds.
6. Remove dough from bowl and knead briefly on lightly oiled
counter until smooth, about 1 minute.
7. Shape dough into tight ball and place in large, lightly oiled bowl.
8. Cover tightly with plastic wrap and refrigerate for at least 24
hours and up to 3 days.
Prepare Sauce
9. Drain 1 (28-ounce) can whole tomatoes and discard juice.
10. Peel and mince 2 garlic cloves. You should have about 2
teaspoons.
11. Process tomatoes, garlic, 1 tablespoon olive oil, 1 teaspoon red
wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4
teaspoon pepper in food processor until smooth.
12. Transfer to medium bowl or container and refrigerate until
ready to use.
Prepare Cheeses
13. Finely grate 1 ounce Parmesan cheese. You should have
about 1/2 cup.
14. Shred 8 ounces mozzarella cheese. You should have about 2
cups.
Heat Oven and Baking Stone
15. One hour before baking pizza, adjust oven rack to second
highest position (rack should be about 4 to 5 inches below broiler).
16. Set baking stone on rack and heat oven to 500 degrees.
Bring Dough to Room Temperature
17. Remove dough from refrigerator and divide in half.
18. Shape each half into smooth, tight ball.
19. Place on lightly oiled baking sheet, spacing them at least 3
inches apart.
20. Cover loosely with plastic wrap coated with cooking spray. Let
stand for 1 hour.
Shape Pizza
21. Coat 1 ball of dough generously with flour and place on well-
Total Time: 1 dayPreparation Time: 15 minutes
Active Cooking Time: 1 hour
Yield: Two 13-inch pizzas
Make Ahead: Serve immediately
Difficulty: Intermediate
Ingredients
Dough
3 Cups (16 1/2 ounces) bread flour , plus more for work
surface
2 Teaspoons sugar
!Teaspoon instant or rapid-rise yeast1!Cups (about 10 1/2 ounces) ice water
1 Tablespoon vegetable oil , plus more for work surface
1!Teaspoons table salt
Vegetable cooking spray
Sauce
1 (28-ounce) can whole peeled tomatoes *
1 Tablespoon extra-virgin olive oil
1 Teaspoon red wine vinegar
2 garlic cloves
1 Teaspoon dried oregano
1 Teaspoon table salt
"Teaspoon ground black pepper
Cheese
1 Ounce Parmesan cheese8 Ounces whole milk mozzarella cheese * *
* The sauce that tops this thin-crust pizza is uncooked. With
no heat or simmering to temper or mask an inferior flavor,
its important to use good-quality canned whole tomatoes.
The test kitchens favorite is Progresso Italian-Style Whole
Peeled Tomatoes with Basil.
* * Although fresh mozzarellathe kind sold floating in liquid
may be more authentically Italian, do not use it in place of
the standard whole milk mozzarella cheese called for here.
Given the limitations of baking pizza in a home oven, high-
moisture mozzarella cheese can make the crust soggy.
Whole milk mozzarella has richer flavor and creamiertexture that its part-skim counterparts: our preferred brand is
Dragone.
Tools
Box grater
Food processor *
Plastic wrap
Bench scraper
Baking stone * *
America's Test Kitchen Cooking School Authentic Pizza
Thin-Crust Pizza
8/13/2019 Thin Crust Pizza Recipe
2/5
6/21/13 4:0
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floured counter.
22. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of
outer edge slightly thicker than center.
23. Using hands, gently stretch disk into 12-inch round, working
along edges and giving disk quarter turns as you stretch.
24. Transfer dough to well-floured peel and stretch into 13-inch
round.
Add Toppings and Bake Pizza
25. Using back of spoon or ladle, spread 1/2 cup tomato sauce in
thin layer over surface of dough, leaving 1/4-inch border aroundedge.
26. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1
cup mozzarella.
27. Slide pizza carefully onto stone and bake until crust is well
browned and cheese is bubbly and beginning to brown, 10 to 12
minutes, rotating pizza halfway through.
28. Remove pizza and place on wire rack for 5 minutes before
slicing and serving.
29. Repeat to shape, top, and bake second pizza.
Rimmed baking sheet
Pizza peel
Wire rack
Pizza wheel
Liquid measuring cup
Dry measuring cups
Measuring spoons
Rubber spatula
* To make the pizza dough, which calls for 3 cups of breadflour and over 1 cup of water, its necessary to use a full-
sized food processorthat is, one with at least an 11-cup
capacity.
* * A baking stone is key for a crisp, well-browned bottom
crust. If you dont own one, however, improvise with an
inverted rimmed baking sheet, heating it up with the oven
just as you would a baking stone. The crust may not be as
crisp and brown as if baked on a stone, but it comes
reasonably close.
1. In food processor fitted with metal
blade, process 3 cups bread flour, 2
teaspoons sugar, and 1/2 teaspoon
instant yeast until combined, about 2
seconds.
2. With machine running, slowly add 1
1/3 cups ice water through feed tube.
3. Process until dough is just combined
and no dry flour remains, about 10
seconds.
4. Let dough stand 10 minutes. 5. Add 1 tablespoon vegetable oil and 1
1/2 teaspoons table salt to dough and
process until dough forms satiny, sticky
ball that clears sides of workbowl, 30 to
60 seconds.
6. Remove dough from bowl and knead
briefly on lightly oiled counter until
smooth, about 1 minute.
Step By Step
8/13/2019 Thin Crust Pizza Recipe
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6/21/13 4:0
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7. Shape dough into tight ball and place
in large, lightly oiled bowl.
8. Cover tightly with plastic wrap and
refrigerate for at least 24 hours and up to
3 days.
9. Drain 1 (28-ounce) can whole
tomatoes and discard juice.
10. Peel and mince 2 garlic cloves. You
should have about 2 teaspoons.
11. Process tomatoes, garlic, 1
tablespoon olive oil, 1 teaspoon red wine
vinegar, 1 teaspoon dried oregano, 1
teaspoon salt, and 1/4 teaspoon pepper
in food processor until smooth.
12. Transfer to medium bowl or
container and refrigerate until ready to
use.
13. Finely grate 1 ounce Parmesan
cheese. You should have about 1/2 cup.
14. Shred 8 ounces mozzarella cheese.
You should have about 2 cups.
15. One hour before baking pizza, adjust
oven rack to second highest position
(rack should be about 4 to 5 inches
below broiler).
8/13/2019 Thin Crust Pizza Recipe
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16. Set baking stone on rack and heat
oven to 500 degrees.
17. Remove dough from refrigerator and
divide in half.
18. Shape each half into smooth, tight
ball.
19. Place on lightly oiled baking sheet,
spacing them at least 3 inches apart.
20. Cover loosely with plastic wrap
coated with cooking spray. Let stand for
1 hour.
21. Coat 1 ball of dough generously with
flour and place on well-floured counter.
22. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge
slightly thicker than center.
23. Using hands, gently stretch disk into12-inch round, working along edges and
giving disk quarter turns as you stretch.
24. Transfer dough to well-floured peeland stretch into 13-inch round.
8/13/2019 Thin Crust Pizza Recipe
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6/21/13 4:0
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25. Using back of spoon or ladle, spread
1/2 cup tomato sauce in thin layer over
surface of dough, leaving 1/4-inch border
around edge.
26. Sprinkle 1/4 cup Parmesan evenly
over sauce, followed by 1 cup
mozzarella.
27. Slide pizza carefully onto stone and
bake until crust is well browned and
cheese is bubbly and beginning to
brown, 10 to 12 minutes, rotating pizza
halfway through.
28. Remove pizza and place on wire
rack for 5 minutes before slicing and
serving.
29. Repeat to shape, top, and bake
second pizza.