New York-Style Thin Crust Pizza

Ingredients

• DOUGH:
• 3 cups bread flour
• 2 Tablespoons sugar
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/3 cups ice water
• 1 Tablespoon vegetable oil
• 1 1/2 teaspoons table salt
• PIZZA SAUCE:
• 28 ounce can whole peeled tomatoes
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 large garlic clove minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• REMAINING INGREDIENTS:
• 1/2 cup finely grated Parmesan cheese 1 ounce
• 2 cups shredded whole milk mozzarella 8 ounces
• 3 Tablespoons Semolina flour or cornmeal for dusting the pizza peel

Instructions

1. Fit a food processor with a metal blade. Pulse the flour, sugar, and yeast until combined. Process on low while you slowly pour in the water through the feed tube. Continue to process until the dough comes together, about 5-10 seconds. Let the dough rest for 10 minutes.
2. Add the dry ingredients into the food processor and process until mixed.
3. Add oil and salt to the food processor and process for 1 minute.
4. Mix dough ingredients in a food processor.
5. Shape dough into a smooth ball and transfer the dough to a bowl lightly sprayed with nonstick cooking spray. Cover with plastic wrap and chill in the refrigerator for 24 hours and up to 3 days.
6. Place the dough in an oiled bowl and refrigerate for 24 hours.
7. MAKE THE SAUCE:
8. Drain tomatoes in a fine-mesh strainer and place drained tomatoes into a blender, discarding drained liquid. Add the remaining ingredients and blend on high until completely combined about 30 seconds.
9. Process the sauce ingredients until smooth.
10. BAKE THE PIZZA:
11. An hour before you bake the pizza, move the oven rack to the second-highest position, put apizza stone on the rack, and preheat the oven to 500 degrees F.
12. Take the dough out of the fridge and divide it in half. Shape each half into a smooth balland place each on a lightly greased baking sheet. Cover the dough balls loosely with greasedplastic wrap. Let the dough stand for 1 hour.
13. Place the dough balls on a greased baking sheet, and cover with greased plastic wrap while thedough sits at room temperature for an hour.
14. Flour countertop and one of the dough balls. Using your hands, flatten the dough ball into an8-inch disk, and leave a 1-inch outer edge that is slightly thicker. Gently stretch the doughinto a 12-inch circle.
15. Stretch the dough into a 12-inch round.
16. Cover a pizza peel with 1 1/2 Tablespoon of semolina flour and transfer the dough to thepizza peel. Stretch the dough to a 13-inch circle.
17. Spread 1/2 cup of pizza sauce over the dough, leaving a ½-inch border around the edges.
18. Spread 1/2 cup of sauce evenly over dough.
19. Distribute 1/4 cup Parmesan cheese evenly over sauce, and then with 1 cup of shredded mozzarella.
20. Top the sauce with cheese.
21. Open the oven door, and quickly shake the pizza onto the hot stone. Cook until the pizza isbeginning to brown and the cheese is bubbly, about 10-12 minutes. Remove pizza and let it coolfor 5 minutes before slicing. Repeat with the remaining dough, 1/2 cup sauce, cheese, andsemolina flour.
22. Finished New York Style Pizza fresh from the oven.