Crisp Thin-Crust Pizza

Name: Crisp Thin-Crust Pizza
Yield: Serves 4 to 6 (Makes two 14-inch pizzas)
Cuisine: Europe, Italian
Ingredients: 10 ounces, unbleached all-purpose flour (about 2 cups), preferably Gold Medal, protein content no higher than 10.5 percent; 1/2 teaspoon, instant yeast; 1/2 teaspoon, honey; 1/2 teaspoon, table salt; 6.2 ounces, water (about 3/4 cup plus 1 1/2 teaspoons), preferably filtered or spring, 100 to 105 degrees; 1/4 cup, olive oil; 1 cup, tomato sauce (see recipe below); 8 ounces, whole milk mozzarella (about 2 cups), shredded; 1 (14.5-ounce) can, crushed tomatoes; 1 large clove, garlic, minced, or pressed through garlic press; 1 tablespoon, olive oil

16 comments

Appears in Cook's Illustrated January/February 2001

Giving the dough a long refrigerator rise and baking the crust directly on parchment paper produce a no-stick, crackling crisp pizza with big flavor.

SERVES4 to 6 (Makes two 14-inch pizzas)

TIME2 hours, plus 12 hours rising

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 pr...

This is a members' feature.