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 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.

Before You Begin

You can shape the second dough ball while the first thin-crust pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.

Instructions

for the dough

In food processor fitted with metal blade, process 3 cups bread flour, 2 tablespoons sugar, and ½ teaspoon instant or rapid-rise yeast until combined, about 2 seconds.

With machine running, slowly add 1⅓ cups ice water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

Add 1 tablespoon vegetable oil and 1½ teaspoons table salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.

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

Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

for the sauce

In food processor, combine 1 can whole peeled tomatoes, drained and liquid discarded; 1 tablespoon extra-virgin olive oil; 1 teaspoon red wine vinegar; 2 medium garlic cloves, minced; 1 teaspoon table salt; 1 teaspoon dried oregano; and ¼ teaspoon ground black pepper. Process until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

to bake the pizza

One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.

Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball.

Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.

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

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

Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 1 cup shredded whole-milk mozzarella.

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.

Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat shaping, topping, and baking second pizza.