The Perfect Thin-Crust Pizza Dough

Literally, THE PERFECT thin-crust pizza dough. This rivals The Med's margarita pizza.

Thin-Crust Pizza Dough
makes two 13-inch pizzas


3 cups bread flour (16.5 ounces) , plus more for work surface
2 tsp sugar
½ tsp instant or rapid-rise yeast
1 1/3 cups (10.5 ounces) ice water
1 TBS vegetable oil, plus more for work surface
1 ½ tsp table salt

1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds, Remove dough from bowl, knead briefly on lightly oiled counter-top 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.

3. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches blow 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.

4. Coat 1 ball of dough generously with flour and place on well-floured counter-top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thinker than center. Using hands, gently stretch disk into 12-in 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 with cheese and other toppings. Slide pizza carefully on to stone and bake until crust is well browned and cheese is bubbly and beginning to brow, 10 to 12 minutes, rotating pizza half way through. Remove pizza and place on wire rack for 5 minutes before slicing and serving.

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