Ingredients
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Dough
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3 cups (16½ ounces) Bread Flour
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2 tablespoons Sugar
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½ teaspoon instant or rapid-rise Yeast
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1⅓ cups ice Water
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1 tablespoon Vegetable Oil
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1½ teaspoons Salt
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Pizza
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1 cup Easy Pizza Sauce
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1 ounce Parmesan Cheese
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8 ounces whole-milk Mozzarella Cheese
Directions
Although our Simple Skillet Pizza is easy and tastes great, when we want authentic, parlor-quality pizza with long-fermented flavor, we turn to an overnight dough baked on a pizza stone. This recipe requires a bit of time to complete, and although much of that time is handsoff, we wanted to make sure our time investment was worthwhile so we set out to perfect our crust. We opted for high-protein bread flour, which resulted in a chewy, nicely tanned crust. The right proportions of flour, water, and yeast gave us dough that would stretch and would retain moisture as it baked. We kneaded the dough quickly in a food processor and then let it proof in the refrigerator for at least a day to develop its flavors. After we shaped and topped the pizza, it went onto a blazing-hot baking stone to cook. Placing the stone near the top of the oven allowed the top as well as the bottom of the pizza to brown. We recommend King Arthur brand bread flour. Some baking stones can crack under the intense heat of the broiler; be sure to check the manufacturer’s website. It is important to use ice water in the dough to prevent it from overheating in the food processor. Shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it. If you add more toppings, keep them light or they may weigh down the thin crust.
Steps
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1
Done
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For the DoughPulse flour, sugar, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes. |
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2
Done
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Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours. |
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3
Done
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For the PizzaOne hour before baking, adjust oven rack 4 inches from broiler element, set baking stone on rack, and heat oven to 500 degrees. Press down on dough to deflate. Transfer dough to clean counter, divide in half, and cover loosely with greased plastic. Pat 1 piece of dough (keep remaining piece covered) into 4-inch round. Working around circumference of dough, fold edges toward center until ball forms. |
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4
Done
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Flip ball seam side down and, using your cupped hands, drag in small circles on counter until dough feels taut and round and all seams are secured on underside. (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining piece of dough. Space dough balls 3 inches apart, cover loosely with greased plastic, and let rest for 1 hour. |
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5
Done
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Heat broiler for 10 minutes. Meanwhile, coat 1 dough ball generously with flour and place on well-floured counter. Using your fingertips, gently flatten into 8-inch round, leaving 1 inch of outer edge slightly thicker than center. Using your hands, gently stretch dough into 12-inch round, working along edge and giving disk quarter turns. |
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6
Done
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Transfer dough to well-floured pizza peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in even layer over surface of dough, leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 1 cup mozzarella. |
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7
Done
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Slide pizza carefully onto baking stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8 to 10 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Heat broiler for 10 minutes. Repeat with remaining dough, sauce, and toppings, returning oven to 500 degrees when pizza is placed on stone. |
