NYC-Style Thin Crust Pizza
April 5, 2023
This is an easy thin-crust pizza dough that yields something close to what you'd find in a New York city pizzeria. The dough comes together in a food processor, using two short “kneading” stages separated by a brief rest in between.
In order to keep the dough from warming up in the food processor, it uses ice cold water. To make it, combine 2 cups cool water with 1 cup ice cubes and let sit for 10 minutes, stirring occasionally. Remove the ice by straining the mixture then measure the desired amount.
After mixing and dividing into dough balls, the doughs are placed into the fridge for at least 24 hours and up to 3 days, during which time they develop flavor and relax, making them easy to stretch evenly and easily into a round.
Feel free to top the pizzas however you like, using a maximum of around 3/4 cup of your favorite toppings per pizza. Whole milk low-moisture mozzarella can be hard to find in some regions of the country; in many places it can be found in string cheese form. If you can’t find it, you can substitute part-skim low-moisture mozzarella.