Thin-Crust White Pizza

Name: Thin-Crust White Pizza
Yield: Serves 4 to 6 (Makes two 13-inch pizzas)
Ingredients: 3 cups (16 1/2 ounces), bread flour, plus more for work surface; 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; 1 1/2 teaspoons, table salt; 1 cup, whole-milk ricotta cheese; 1/4 cup, extra-virgin olive oil; 1/4 cup, heavy cream; 1 , large egg yolk; 4 medium, garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/8 teaspoon, cayenne pepper; 2 teaspoons, minced fresh oregano leaves; 1 teaspoon, minced fresh thyme leaves; 2 , medium scallions, sliced thin, dark green tops reserved for garnish; 1/2 cup, whole-milk ricotta cheese; 8 ounces, whole-milk mozzarella cheese, shredded (about 2 cups) (see note); 1 ounce, finely grated Pecorino cheese (about 1/2 cup)

4 comments

Appears in Cook's Illustrated January/February 2011

Main Courses

Cheese

Pizza

With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.

SERVES4 to 6 (Makes two 13-inch pizzas)

TIME1½ hours, plus 25 hours resting

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...

This is a members' feature.