Americas Test Kitchen Thin Crust Pizza Recipes

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AMERICA'S TEST KITCHEN THIN-CRUST PIZZA



America's Test Kitchen Thin-Crust Pizza image

Make and share this America's Test Kitchen Thin-Crust Pizza recipe from Food.com.

Provided by Kerena

Categories     Healthy

Time 27m

Yield 2 pizzas, 16 serving(s)

Number Of Ingredients 15

16 1/2 ounces approx 3 . 9 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt
1 (28 ounce) can whole canned tomatoes, drained and liquid discarded
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 ounce parmesan cheese, finely grated
8 ounces whole milk mozzarella, shredded

Steps:

  • 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 for 10 minutes.
  • Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. 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.
  • Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.
  • One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below 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" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.
  • Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

THIN CRISPY PIZZA DOUGH FROM AMERICA'S TEST KITCHEN



Thin Crispy Pizza Dough from America's Test Kitchen image

When I eat thin, I like it crispy. Here's how to do that. There are a bunch of tips and tricks here. EASY!!!

Provided by Ambervim

Categories     Low Cholesterol

Time 21m

Yield 2 12 inch pizzas

Number Of Ingredients 6

16 1/2 ounces bread flour, plus more for work surface (about 3 cups see note)
2 teaspoons sugar
1/2 teaspoon yeast (instant or rapid-rise yeast)
10 1/2 ounces ice water (about 1.33 cups see note)
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt

Steps:

  • 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.
  • 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 and knead briefly on lightly oiled countertop 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.
  • One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below 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.
  • Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
  • Using hands, gently stretch disk into 12-inch 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 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
  • Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
  • Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
  • Remove pizza and place on wire rack for 5 minutes before slicing and serving.
  • TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
  • HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
  • DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
  • MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
  • NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
  • Time does not include resting times.

Nutrition Facts : Calories 937.6, Fat 9.2, SaturatedFat 1.3, Sodium 1753.8, Carbohydrate 184.5, Fiber 6.6, Sugar 4.8, Protein 24.8

AMERICA'S TEST KITCHEN DEEP DISH PIZZA RECIPE - (4.2/5)



America's Test Kitchen Deep Dish Pizza Recipe - (4.2/5) image

Provided by lisalang

Number Of Ingredients 24

Dough:
3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
1/2 cup (2 3/4 ounces) yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups water (10 ounces), room temperature
3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil
Sauce:
2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion (see note)
1/4 teaspoon dried oregano
table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
ground black pepper
Toppings:
1 pound mozzarella cheese , shredded (about 4 cups)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
Pepperoni, cooked sausage, caramelized onion, pitted olives, roughly chopped basil

Steps:

  • For the Dough: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.) Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. For the Sauce: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper. To Laminate the Dough: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Combining them all: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball. For each pizza, sprinkle 2 cups grated mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese, add whatever toppings you want to use and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving. Feing someone who cooks as rare as a Sade concert, I decided I would take a stab at making a Chicago-Style Deep-Dish Pizza recipe found on America's Test Kitchen website. The recipe seemed somewhat simple and being a visual person, I appreciated the detailed instructions and the illustrations showing how you roll out the dough. It started out simple and I followed the instructions to a tee. But, by not reading the instructions from beginning to end when I started, I accidentally put all the butter in when making the dough. It called for "3 tablespoons unsalted butter , melted and plus 4 tablespoons, softened". When I first read it, I thought it was asking to put in all the butter in at once. I know is sounds ridiculous, but that is what happens when you never cook. Needless to say, the dough didn't rise and just stuck to the counter when I tried to roll it out. Strike 1! The sauce on the other hand came out perfectly. At least I got that one right on the first try. After realizing how I screwed up the dough, I decided to try again. With correct amount of butter, the dough came out perfectly. It rolled out smoothly, didn't stick and fit perfectly into the pan. When applying the toppings, I first applied the Mozzarella cheese. What I thought I read was to apply 2 cups of cheese which I couldn't believe how much cheese there was. I went ahead and applied the sauce, pepperoni and black olives, my favorite toppings. It cooked as described and came out with a golden brown crust. When it came time to cut a slice, the cheese just oozed out. It looked like you were cutting into a lemon custard pie, the cheese was so thick. I tried eating a few slices but it was so rich with cheese it made me nauseous and had to throw it out. After reading the recipe again, it dawned on me that it was two cups AFTER you shred the cheese, not two cups (read: 1 lb) of pre-graded cheese. Strike 2! I still had another dough role from the second time, so I give it another try. This time I only used 1 cup of shredded cheese, pepperoni, ground sausage and caramelized onions. Finally, after all the stress I finally had a good pizza that was actually edible. Notes from the ATK folks: This recipe makes two 9-inch pizzas, serving 4 to 6 each. Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. ATK prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid pre-shredded cheese, as it does not melt well. ATK preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

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