New York-Style Thin Crust Pizza Recipe!!

I made this pizza last night and just HAD to post it…it was the by far the BEST pizza I have ever made…it was AWESOME.  I definitely see many pizza nights in my family’s future:).
ALSO, one of the great things about this recipe is that it makes enough for two pizzas…perfect for entertaining or just making one immediately and freezing another for later:). 

 If you are looking for something to make for the Super Bowl this weekend or just have a craving for pizza…I recommend giving this recipe a try…you will not be disappointed!

New York-Style Thin Crust Pizza

2015-06-11 20:16:06

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Ingredients

1. 3 cups or 15 7/8 oz of Double Zero Flour
2. 2 teaspoons of sugar
3. 1/2 teaspoon of dry yeast
4. 1 1/3 cups ice water
5. 1 tablespoon vegetable oil
6. 1 1/2 teaspoons salt
7. 10 oz of pizza sauce - I like San Marzano's Pizza Sauce or Rao's Pizza Sauce
8. 8 oz Fresh Mozzarella ball - sliced
9. 1/4 cup of Grated Parmesan Cheese

For the dough

1. 1. Mix the flour, sugar and yeast in stand mixer with the dough blade. With the mixer running, slowly add water and process until dough is just combined and no dry flour remains, about 10 seconds. Then let the dough sit for 10 minutes.
2. 2. Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of the bowl, about 30 to 60 seconds. Transfer dough to a lightly oiled counter and knead briefly by hand until smooth for about a minute. Shape dough into a tight ball and place in a large, lightly oiled bowl; cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. You can also freeze the dough; just make sure to place dough in a greased ziplock bag. I then put the dough into a tupperware in the freezer.

To bake the pizza

1. 1. One hour before baking, adjust oven rack to the upper-middle position (rack should be about 4 to 5 inches from the broiler), set pizza stone on rack and heat oven to 500 degrees.
2. 2. Transfer dough to clean counter and divide in half. Form each half into a tight ball. Place balls of dough on lightly greased baking sheet at least 3 inches apart. Cover loosely with greased plastic and let it sit for an hour.
3. 3. Coat each ball of dough generously with flour and place on well-floured counter. Use finger-tips to gently flatten dough into an 8-inch disk, leaving 1 inch of outer edge slightly thicker than the center. Using hands, gently stretch each disk into a 12-inch round.
4. 4. Transfer dough to a well floured pizza peel. Spread pizza sauce in a thin layer over dough with the back of a spoon, leaving about 1/4-inch border around edge. Place sliced mozzarella pieces evenly over pizza then sprinkle parmesan on top.
5. 5. Slide pizza carefully onto baking stone and bake until crust is golden brown and cheese is bubbly, approximately 10 to 12 minutes. (I baked one pizza at a time as my pizza stone only has room for 1 pizza).
6. 6. Let pizza cool for 5 minutes before slicing.
7. 7. Bon appétit!

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