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Fuzzy, you are way too gracious...I would love to see your pictures, please post them!...here are the recipes...I did make the older version and thought the taste was "eh"...thanks again for letting me share!
Lu
Makes two 13-inch pizzas. Published January 1, 2011. From Cook's Illustrated.
WHY THIS RECIPE WORKS:
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.
INGREDIENTS
Dough
3cups (16 1/2 ounces) bread flour , plus more for work surface (see note)
2teaspoons sugar
1/2teaspoon instant or rapid-rise yeast
1 1/3cups ice water (about 10 1/2 ounces) (see note)
1tablespoon vegetable oil , plus more for work surface
1 1/2teaspoons table salt
Sauce
1(28-ounce) can whole peeled tomatoes , drained and liquid discarded
1tablespoon extra-virgin olive oil
1teaspoon red wine vinegar
2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1teaspoon table salt
1teaspoon dried oregano
1/4teaspoon ground black pepper
Cheese
1ounce finely grated Parmesan cheese (about 1/2 cup)
8ounces whole milk mozzarella , shredded (about 2 cups) (see note)
INSTRUCTIONS
1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
4. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten 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 as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
Makes two 14-inch pizzas. Published January 1, 2001.
WHY THIS RECIPE WORKS:
When developing our thin-crust pizza recipes, we were aiming for a slice of postmodern minimalism: a shatteringly crisp, wafer-thin crust with a deeply caramelized flavor that bore no trace of raw yeast or flour. For ease, we used a food processor to mix the dough in seconds. Then we let it rest overnight in the refrigerator, which made it easy to handle and flavorful. For the thinnest crust possible, we used a rolling pin. While Americans have a propensity for using high-protein flour in their pizza recipes, our research indicated that Italians use fairly soft flour. We produced good crusts using all-purpose flour with 11.7 percent protein, but found that unbleached all-purpose flour with 10.5 percent protein yielded uniformly light, full-flavored doughs.
All-purpose unbleached flour with a protein percentage no higher than 10.5 makes the lightest, crispiest pizzas. We recommend weighing the flour and water, but because many factors affect the flour's capacity to absorb water, heed visual and tactile clues to achieve a dough with the proper consistency. For rolling out the dough, we prefer commercial- sized parchment paper sheets (see below), though parchment sold in rolls 14 inches wide also works. Keep in mind that it is more important for the rolled dough to be of even thinness than to be a perfect circle. Bake quickly at high heat (500 degrees) and dress simply. We recommend buying a chunk of whole milk mozzarella and shredding it by hand; do not use fresh or prepackaged shredded mozzarella, and resist the temptation to sprinkle on more cheese than is recommended. Between baking pizzas, allow the baking stone to reheat for 15 minutes.
January 2001
INGREDIENTS
10ounces unbleached all-purpose flour (about 2 cups), preferably Gold Medal, protein content no higher than 10.5 percent
1/2teaspoon instant yeast
1/2teaspoon honey
1/2teaspoon table salt
6.2ounces water (about 3/4 cup plus 1 1/2 teaspoons), preferably filtered or spring, 100 to 105 degrees
1/4cup olive oil
1cup tomato sauce (see recipe below)
8ounces whole milk mozzarella (about 2 cups), shredded
Quick Tomato Sauce
1(14.5-ounce) can crushed tomatoes
1large clove garlic , minced, or pressed through garlic press
1tablespoon olive oil
Salt and ground black pepper
INSTRUCTIONS
On Day 1
1. Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade. With machine running, add all but 2 tablespoons water through feed tube. With machine still running, add olive oil through feed tube and process until dough forms a ball, about 30 seconds. Turn dough out onto work surface. See "How to Achieve the Proper Consistency," below, to see if dough needs more water and to finish kneading.
2. Place dough in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours.
On Day 2
1. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone 1 hour before proceeding.
2. Remove dough from plastic bag and divide in half with pastry scraper. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center (alternatively, use one 18-inch length of extrawide plastic wrap); let doughs rest 10 minutes.
3. Setting one dough aside, follow illustrations 1-3 ("Six Steps to Perfect Pizza") below to roll one dough into 14-inch round with even thinness of 1/32-inch, using tackiness of dough against parchment to help roll.
4. Following illustrations 4 and 5, peel off plastic wrap, sauce dough, then sprinkle with about 1 cup cheese. With scissors, trim excess parchment so that it is just larger than dough.
5. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless cookie sheet, then, following illustration 6, slide onto hot baking stone. Bake until deep golden brown, about 10 minutes. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve.
6. While first pizza is baking, repeat steps 1 through 5 to roll and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then repeat step 6 to bake second pizza.
Quick Tomato Sauce
1. Process tomatoes in workbowl of food processor fitted with steel blade until smooth, about five 1-second pulses.
2. Heat garlic and oil in medium saucepan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to simmer and cook, uncovered, until sauce thickens enough to coat wooden spoon, about 15 minutes. Season to taste with salt and pepper.
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