Thin-Crust Pizza

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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.

SERVES4 to 6 (Makes two 13-inch pizzas)

TIME2¼ hours, plus 24 hours chilling and 1 hour standing

has video

WHY THIS RECIPE WORKS

Kneading our thin-crust 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...

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