Thin-Crust Pizza

From New York-Style Pizza at Home

Thin-Crust Pizza

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...

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 refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.

Watch the Full Episode

New York-Style Pizza at HomeSeason 12, Ep. 1208

After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We’d gladly pit it against that of any New York pizza joint.