Thin Crust Pizza Dough

Dough (for two pies):

3 cups bread flour
2 t. sugar
1/2 t. instant or rapid-rise yeast
1 1/3 cups ice-cold water
1 T. olive oil
1 1/2 t. salt


Tomato sauce, your own recipe or store-bought
Parmesan cheese
4 ounces Mozzarella cheese, shredded (per pie)
Fresh basil leaves

Combine flour, sugar and yeast in the bowl of a food processor and process until combined, 2 seconds. With the machine running, slowly add the ice water through the feed tube and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

Add oil and salt to dough and process until dough forms a satiny ball that clears the sides of the work bowl, about 30 to 60 seconds. Remove dough from bowl and knead briefly on a lightly oiled counter until smooth, about a minute. Shape into a tight ball and place in a large, oiled bowl. Cover with plastic wrap and refrigerate at least 24 hours or up to 3 days.

To bake the pizza:

One hour before baking the pizza, adjust oven rack to second highest position, set a pizza stone on the rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into a smooth, tight ball. Place on a lightly oiled baking sheet, spacing balls about 3″ apart, and cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

Coat one ball of dough with flour and place on a well-floured countertop. Using your fingertips, gently flatten into an 8-inch disk. Then gently stretch the dough into a 12-inch round, working along the edges and giving the disk quarter-turns as you stretch. Transfer the dough to a well-floured pizza peel (or the back of a baking sheet) and stretch into a 13-inch round.

Using the back of a spoon or ladle, spread 1/2 cup of sauce in a thin layer over the surface of the dough, leaving about a 1/4-inch border around the edge. Sprinkle with 1/4 cup Parmesan cheese and 1 cup mozzarella. Slide the pizza onto the stone and bake until the crust is well browned and the cheese is bubbly and beginning to brown, about 10 to 12 minutes, rotating the pizza halfway though baking. Top with fresh basil leaves.

Repeat with second pizza.