New York–Style Thin-Crust White Pizza

Ingredients

DOUGH
3 cups (16-1⁄2 ounces) bread flour
2 teaspoons sugar
1⁄2 teaspoon instant or rapid-rise yeast
1-1⁄3 cups ice water
1 tablespoon vegetable oil
1-1⁄2 teaspoons salt
WHITE SAUCE
1 cup whole-milk ricotta cheese
1⁄4 cup extra-virgin olive oil
1⁄4 cup heavy cream
1 large egg yolk
4 garlic cloves, minced
2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄8 teaspoon cayenne pepper
2 scallions, sliced thin, dark green tops reserved for garnish
CHEESE
1 ounce Pecorino cheese, grated fine (1⁄2 cup)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
1⁄2 cup whole-milk ricotta cheese

Instructions

FOR THE DOUGH: Pulse flour, sugar, and yeast in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running, slowly add water; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit 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 briefly by hand until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl; cover bowl tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
FOR THE SAUCE: Whisk all ingredients except scallion greens together in bowl; refrigerate until ready to use.
TO TOP AND BAKE THE PIZZA: One hour before baking, adjust oven rack to upper-middle position (rack should be about 4 to 5 inches from broiler), set baking stone on rack, and heat oven to 500 degrees. Transfer dough to clean counter and divide in half. With cupped palms, form each half into smooth, tight ball. Place balls of dough on lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic and let sit for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured counter (keep other ball covered). Use fingertips to gently flatten dough 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. Transfer dough to well-floured pizza peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1⁄2 cup ricotta sauce in thin layer over surface of dough, leaving 1⁄4-inch border around edge. Sprinkle 1⁄4 cup Pecorino evenly over sauce, followed by 1 cup mozzarella. Dollop 1⁄4 cup ricotta in teaspoon amounts evenly over pizza. Slide pizza carefully onto baking stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

New York–Style Thin-Crust White Pizza

Ingredients

Instructions

Tags

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