To make the dough, combine the flour, sugar, and yeast in the
bowl of a food processor, or mix by hand, fitted with the metal
blade. Pulse just to combine. With the machine running, add the
ice water through the feed tube and process just until the dough is
combined and all dry ingredients are incorporated, about 10
seconds. Let dough rest for 10 minutes.
Add the oil and salt to the dough. Process until the dough forms a
smooth, tacky ball that clears the sides of the bowl, about 30-60
seconds. Remove the dough from the bowl, knead briefly on a
lightly oiled work surface, about 1 minute. Transfer to a lightly
oiled bowl, cover with plastic wrap and refrigerate for at least 24
hours and up to 3 days. (After the period of refrigeration, the
dough can be wrapped tightly in plastic wrap and frozen for later
use.)
To make the sauce, combine all ingredients in a food processor.
Blend until smooth, about 30 seconds. Transfer to a bowl or
container and refrigerate until ready to use.
One hour before baking the pizza, adjust an oven rack to the
second highest position and place a baking stone on the rack to
preheat. Preheat the oven to 500 F. Remove the pizza dough from
the refrigerator and divide in half. (If you plan to freeze a portion
of the dough, this is the time to wrap in plastic, place in a freezer
bag and freeze for later use.) Form each half into a ball and place
on a lightly oiled baking sheet. Spray the dough balls lightly with
cooking spray. Cover loosely with plastic wrap and let sit at room
temperature for 1 hour.
To assemble the pizza, transfer a dough ball to a well floured work
surface. Flatten into an 8-inch disk, leaving a slightly thicker edge
around the rim. Using your hands, gently stretch the dough to a
12-inch circle. (I needed to use the rolling pin a bit to get my crust
thin enough.) Transfer the dough to a well floured pizza peel and
stretch to a 13-inch circle. Lightly brush the thicker edge of the
disk with olive oil. Spread ½ cup of the pizza sauce over the
dough. Sprinkle evenly with the grated Parmesan and the shredded
mozzarella. Carefully transfer the pizza to the preheated baking
stone. Bake until the cheese is bubbling and slightly browned, 10-
12 minutes. Let cool about 5 minutes before slicing and serving.
Originally Submitted
1/6/2013
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