New York-style thin-crust pizza from 100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List (page 370) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on December 31, 2023

    I made a 1/2 recipe of dough (with my own sauce & toppings) for 1 pizza to serve 2. It was very sticky but then easily formed a ball with a floured surface & hands. Again, ATK asked for ice water in a dough & yes - it works. After 24 hours in the fridge, it took 7 lines of text to say "form a ball & rest for an hour" (ie step laden!). The oven instructions involve over an hour of 500, then the broiler then 500 again for a 10 minute cook time. Instead, I heated my stone at 475 for a 1/2 hour & then cooked the pizza for around 10 minutes. The result was a beautiful crispy thin crust with 1 issue - I am 95% sure that I cut everything in 1/2 EXCEPT the yeast. T asked for a thin crust & we did really like the result.

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