6/21/13 4:00 AM

America's Test Kitchen Cooking School

Authentic Pizza

Thin-Crust Pizza
Total Time: 1 day Preparation Time: 15 minutes Active Cooking Time: 1 hour Yield: Two 13-inch pizzas Make Ahead: Serve immediately Difficulty: Intermediate

Instructions
Start Dough 1. In food processor fitted with metal blade, process 3 cups bread flour, 2 teaspoons sugar, and 1/2 teaspoon instant yeast until combined, about 2 seconds. 2. With machine running, slowly add 1 1/3 cups ice water through feed tube. 3. Process until dough is just combined and no dry flour remains, about 10 seconds. 4. Let dough stand 10 minutes. Finish Dough and Let Rise 5. Add 1 tablespoon vegetable oil and 1 1/2 teaspoons table salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. 6. Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about 1 minute. 7. Shape dough into tight ball and place in large, lightly oiled bowl. 8. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. Prepare Sauce 9. Drain 1 (28-ounce) can whole tomatoes and discard juice. 10. Peel and mince 2 garlic cloves. You should have about 2 teaspoons. 11. Process tomatoes, garlic, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth. 12. Transfer to medium bowl or container and refrigerate until ready to use. Prepare Cheeses 13. Finely grate 1 ounce Parmesan cheese. You should have about 1/2 cup. 14. Shred 8 ounces mozzarella cheese. You should have about 2 cups. Heat Oven and Baking Stone 15. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler). 16. Set baking stone on rack and heat oven to 500 degrees. Bring Dough to Room Temperature 17. Remove dough from refrigerator and divide in half. 18. Shape each half into smooth, tight ball. 19. Place on lightly oiled baking sheet, spacing them at least 3 inches apart. 20. Cover loosely with plastic wrap coated with cooking spray. Let stand for 1 hour. Shape Pizza 21. Coat 1 ball of dough generously with flour and place on wellPage 1 of 5

Ingredients
Dough 3 Cups (16 1/2 ounces) bread flour , plus more for work surface 2 Teaspoons sugar ! Teaspoon instant or rapid-rise yeast 1! Cups (about 10 1/2 ounces) ice water 1 Tablespoon vegetable oil , plus more for work surface 1! Teaspoons table salt Vegetable cooking spray Sauce 1 (28-ounce) can whole peeled tomatoes * 1 Tablespoon extra-virgin olive oil 1 Teaspoon red wine vinegar 2 garlic cloves 1 Teaspoon dried oregano 1 Teaspoon table salt " Teaspoon ground black pepper Cheese 1 Ounce Parmesan cheese 8 Ounces whole milk mozzarella cheese * * * The sauce that tops this thin-crust pizza is uncooked. With no heat or simmering to temper or mask an inferior flavor, its important to use good-quality canned whole tomatoes. The test kitchens favorite is Progresso Italian-Style Whole Peeled Tomatoes with Basil. * * Although fresh mozzarellathe kind sold floating in liquid may be more authentically Italian, do not use it in place of the standard whole milk mozzarella cheese called for here. Given the limitations of baking pizza in a home oven, highmoisture mozzarella cheese can make the crust soggy. Whole milk mozzarella has richer flavor and creamier texture that its part-skim counterparts: our preferred brand is Dragone.

Tools
Box grater Food processor * Plastic wrap Bench scraper Baking stone * *
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Rimmed baking sheet Pizza peel Wire rack Pizza wheel Liquid measuring cup Dry measuring cups Measuring spoons Rubber spatula * To make the pizza dough, which calls for 3 cups of bread flour and over 1 cup of water, its necessary to use a fullsized food processorthat is, one with at least an 11-cup capacity. * * A baking stone is key for a crisp, well-browned bottom crust. If you dont own one, however, improvise with an inverted rimmed baking sheet, heating it up with the oven just as you would a baking stone. The crust may not be as crisp and brown as if baked on a stone, but it comes reasonably close.

floured counter. 22. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. 23. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. 24. Transfer dough to well-floured peel and stretch into 13-inch round. Add Toppings and Bake Pizza 25. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. 26. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. 27. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. 28. Remove pizza and place on wire rack for 5 minutes before slicing and serving. 29. Repeat to shape, top, and bake second pizza.

Step By Step

1. In food processor fitted with metal blade, process 3 cups bread flour, 2 teaspoons sugar, and 1/2 teaspoon instant yeast until combined, about 2 seconds.

2. With machine running, slowly add 1 1/3 cups ice water through feed tube.

3. Process until dough is just combined and no dry flour remains, about 10 seconds.

4. Let dough stand 10 minutes.

5. Add 1 tablespoon vegetable oil and 1 1/2 teaspoons table salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.

6. Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about 1 minute.

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7. Shape dough into tight ball and place in large, lightly oiled bowl.

8. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

9. Drain 1 (28-ounce) can whole tomatoes and discard juice.

10. Peel and mince 2 garlic cloves. You should have about 2 teaspoons.

11. Process tomatoes, garlic, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth.

12. Transfer to medium bowl or container and refrigerate until ready to use.

13. Finely grate 1 ounce Parmesan cheese. You should have about 1/2 cup.

14. Shred 8 ounces mozzarella cheese. You should have about 2 cups.

15. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler).

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16. Set baking stone on rack and heat oven to 500 degrees.

17. Remove dough from refrigerator and divide in half.

18. Shape each half into smooth, tight ball.

19. Place on lightly oiled baking sheet, spacing them at least 3 inches apart.

20. Cover loosely with plastic wrap coated with cooking spray. Let stand for 1 hour.

21. Coat 1 ball of dough generously with flour and place on well-floured counter.

22. Using fingertips, gently flatten into 8inch disk, leaving 1 inch of outer edge slightly thicker than center.

23. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.

24. Transfer dough to well-floured peel and stretch into 13-inch round.

http://www.onlinecookingschool.com/school/courses/44/recipes/67?print=1

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25. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.

26. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.

27. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through.

28. Remove pizza and place on wire rack for 5 minutes before slicing and serving.

29. Repeat to shape, top, and bake second pizza.

http://www.onlinecookingschool.com/school/courses/44/recipes/67?print=1

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