Rachael Ray: America’s Test Kitchen
Christopher Kimball shared his Thin-Crust Pizza Recipe and a few kitchen secrets with Rachael Ray. Get more pizza ideas from Jessica Alba. For dessert, why not try Christopher’s Peanut Butter Cookie Sandwiches?
Preheating the oven on high with a pizza stone in place will help to streamline the cooking process. Placing the rack in an upper position (instead of toward the bottom of the oven) will prevent the crust from burning faster than the rest of the pizza can cook. This is great advice! What’s your favorite secret for making the perfect pizza?
Rachael Ray: Christopher Kimball Thin-Crust Pizza Recipe Ingredients
- 3 cups Bread Flour
- 1/2 tsp Instant Yeast
- 2 tsp Sugar
- 1 1/3 cups Ice Water
- 1 tbsp Vegetable Oil
- 1 tsp Salt
- 1 28-oz can drained Whole Peeled Tomatoes
- 1 tsp Red Wine Vinegar
- 2 minced cloves Garlic
- 1 tsp dried Oregano
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1 oz fine grated Parmesan Cheese
- 8 oz shredded Dragone Whole-Milk Mozzarella
Christopher Kimball: Rachael Ray Thin-Crust Pizza Recipe Directions
- Use the metal blade of a food processor to quickly combine sugar, flour, and yeast. Stream in water and process until the dough has combined. Let rest for 10 minutes.
- Add oil and salt to the dough. Work it by hand for up to a minute. Then move the dough to a lightly oiled countertop and knead until smooth.
- Shape the boil into a ball. Put it in a bowl, cover it with plastic, and chill for one to three days.
- Combine sauce ingredients in a food processor for about 30 seconds. Refrigerate until needed.
- Place an oven rack in the second highest position about an hour before baking. Place a pizza stone on the rack and preheat the oven at 500 F.
- Remove dough from the fridge and divide it into two equal portions. Shape each into a smooth ball. Set them on an oil-brushed baking sheet, leaving a few inches between them. Spray a piece of plastic wrap with nonstick spray and place it loosely over the dough balls for about one hour.
- Coat one ball with flour and transfer it to a flour-dusted prep surface. Use your fingers to flatten it to an 8” pizza disc, slightly thicker at the edges than the center.
- Use your hands to stretch it out to about 12 inches, stretching from the edge and rotating the dough as you work. Transfer to a generously floured pizza peel and stretch to a diameter of 13 inches.
- Use a ladle to spread a thin layer of about 1/2 cup sauce over the dough, leaving a crust border around the edge of about 1/4”. Sprinkle 1/4 cup Parmesan in an even layer over the sauce, followed by 1 cup mozzarella.
- Slide pizza onto the stone, baking for 10-12 minutes and rotating halfway through cooking time. (Don’t forget to keep an eye on things because ovens can vary.)
- Let the pizza cool on a wire rack for around five minutes before you slice it up.
- Repeat the steps to make a second pizza with your other dough ball.