Name: Thin Crust Pizza Dough
Total time: PLACEHOLDER
Ingredients: 3 cups (16½ ounces/468 grams) bread flour; 2 tablespoons organic sugar; ½ teaspoon instant or rapid-rise yeast; 1⅓ cup ice water; 1 tablespoon vegetable oil; 1½ teaspoons salt

Why This Recipe Works

We wanted to produce a New York–style crust—a thin and crisp pizza crust that was both tender and chewy and that would complement any toppings or flavor profiles we threw at it. Using high-protein bread flour resulted in a chewy, nicely tanned crust. Landing on the right ratio of flour to water and yeast gave us a 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 (or up to three days) to develop its flavors. The result was an easy-to-stretch dough that was effortless to work with and that baked up brown and crisp.

Before You Begin

It is important to use ice water in the dough to prevent it from overheating while it's in the food processor.

Instructions

Pulse 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.

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 or up to 3 days.