NYC-Style Thin Crust Pizza

Andrew Janjigian
Andrew Janjigian
September 6, 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.
Serves
6
Prep Time
25:00
Cook Time
00:20
NYC-Style Thin Crust Pizza
5 (1)
894
Ingredients
Dough
375 g (2 2/3 cups)
bread flour
¼ tsp
instant yeast
7 g (1 1/2 tsp)
vegetable oil
240 g (1 cup)
ice cold (35-38˚F/1.7-3.3˚C) water (see note)
8 g (1 1/2 tsp)
fine salt
7 g (1 1/2 tsp)
sugar
Sauce
1 (14-ounce) can
crushed tomatoes
1 tsp
extra-virgin olive oil
½ tsp
dried oregano
½ tsp
fine salt
½ tsp
sugar
¼ tsp
red pepper flakes
Toppings
7 oz (200g)
whole milk low-moisture mozzarella, shredded (about 1 3/4 cups)
½ oz (15g)
finely grated Parmesan cheese (about 1/4 cup)
Up to 3/4 cup of your favorite toppings per pizza (see note)
Steps

1. Start the Dough

Place the flour and yeast in the bowl of a food processor and pulse until combined, 1 to 2 pulses. Add the oil to the top of the dough. With the machine running, slowly add the water through the feed tube; process until the dough is just combined and no dry flour remains, about 10 seconds. Allow to sit, covered, for 30 minutes.
Start the Dough

2. Finish the Dough

Add the sugar and salt to the top of the dough. Process until the dough forms a single, uniform ball that clears the sides of the work bowl, 30 to 60 seconds. Remove the dough from the bowl and knead briefly on a lightly oiled countertop until smooth, about 30 seconds. (Wipe the bowl of the food processor clean, but you do not need to wash it.)
Finish the Dough

3. Divide Into Balls

Divide dough into two equal pieces about 315g each. Shape each into a smooth, tight ball. Drizzle 1/2 teaspoon of oil over each ball, then use your hands to spread the oil over the balls evenly. Set the dough balls seam-side down on a large flat container, such as a 9- by 13-inch cake pan, spacing them at least 3 inches apart.
Divide Into Balls

4. Cold Proof the Dough

Cover the container tightly and refrigerate for at least 24 hours and up to 3 days.

5. Make the Sauce

Place the tomatoes, oil, salt, sugar, oregano, and pepper flakes in the bowl of the now-empty food processor and process until smooth, 5 to 10 pulses. Transfer to a container, cover, and refrigerate until needed.
Make the Sauce

6. Preheat the Oven and Let Dough Warm

Rack
When ready to bake, place a baking steel or baking stone in the oven and turn it on. Meanwhile, remove the dough ball container from the fridge and let sit at room temperature until the dough balls are no longer chilled, about 1 hour at 75˚F (24˚C).
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Bottom

7. Heat Baking Surface

Rack
Let the baking surface heat for at least 30 minutes after the oven reaches temperature.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Bottom
00:30 Timer

8. Shape Pizza

Coat one ball of dough liberally with flour by dipping both sides in a bowl or pie pan filled with flour, then transfer to a lightly floured countertop, seam-side up. Using your fingertips, gently flatten into an 8-inch disk, leaving 1 inch of the outer edge slightly thicker than the center. Using your hands, gently stretch the disk into an 11-inch round, working from the outside toward the center and turning the disk as you go. Transfer the dough to a well-floured peel.
Shape Pizza

9. Top Pizza

Using the back of a spoon or ladle, spread half of the sauce evenly over the dough, leaving the outer 1/2 inch bare. Sprinkle half of the mozzarella evenly over the sauce, followed by half of the Parmesan. Add any additional toppings. Work quickly as you top the pizza so it doesn’t stick to the peel in the next step.
Top Pizza

10. Load Pizza

Rack
Slide pizza carefully onto the baking surface and bake until the crust is well browned and the cheese is bubbly and beginning to brown, 7 to 10 minutes. If pizza needs a bit more time, use the peel to rotate the pizza 180 degrees and continue to bake for 2 more minutes.
Load Pizza
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Bottom
00:07 Timer

11. Shape, Top, and Load Second Pizza

Rack
Repeat stretching, topping, and loading the second pizza. Bake for 7 to 10 minutes.
Shape, Top, and Load Second Pizza
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Bottom
00:07 Timer

12. Serve

Cut the pizzas into wedges and serve.
© 2013 - 2024 Anova Applied Electronics, Inc.