Master Instructions

Thin Crust Pizza

1. Prepare dough as directed in dough recipe. Preheat oven at 450 degrees, placing pizza stone on rack in lower third of oven if not already lined with tiles, for 30 minutes. Turn punched-down dough out onto lightly floured work surface. Use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Let dough relax at least 5 minutes but not more than 30 minutes.

 

2. Working with one piece of dough at a time and keeping others covered, flatten ball into disk using palms of hands. Starting at center and working outward, use fingertips to press dough to about ¹/₂-inch thick. Use one hand to hold dough in place and other hand to stretch dough outward; rotate dough quarter turn and stretch again. Repeat turning and stretching until dough will not stretch any further. Let dough relax 5 minutes; continue stretching until it reaches correct diameter. Dough should be about ¹/₄ inch thick. (For large pizzas, let dough relax another 5 minutes and stretch again.) Use palm to flatten edge of dough. Transfer dough rounds to pizza peel that has been lightly dusted with semolina or cornmeal.

 

3. Brush dough rounds very lightly with oil and then add toppings. Cook topped pizzas in preheated oven until edges of crusts are golden brown, 5 to 12 minutes depending on size of pizzas. Add cheese if using and continue baking until melted, 2 to 3 minutes. Remove pizzas from oven, cut into wedges, and serve immediately.