Thin-Crust Pizza Dough

From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen


  1. 1 1/2 cups (8 1/4 ounces) bread flour
  2. 1 teaspoon sugar
  3. 1/4 teaspoon instant or rapid-rise yeast
  4. 2/3 cup ice water
  5. 1 1/2 teaspoons vegetable oil
  6. 3/4 teaspoon salt


  1. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit for 10 minutes.

  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, about 30 seconds. Transfer dough to lightly oiled counter and knead briefly until smooth, about 1 minute. Shape dough into tight ball, place in large, lightly oiled bowl, and cover tightly with greased plastic wrap. Refrigerate for at least 24 hours or up to 3 days.

  3. Average baking time is 10 to 12 minutes.

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