I haven't eaten today, AC is out, low on freon and it iced over so it's too hot to cook. I plan on tying one on so I can pass out and sleep through the night. My buddy will be here in the morning to charge it and the wife went to stay with my mom. [Reply]
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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.
Ingredients
Dough
3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2 tablespoons sugar
½ teaspoon instant or rapid-rise yeast
1 ⅓ cups ice water, (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil, plus more for work surface
1 ½ teaspoons table salt
1. 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.
