Classic Homemade Thin-Crust Pizza

1. Combine Dry Ingredients

Combine the bread flour, sugar, and instant yeast in a food processor fitted with a metal blade and process for about 2 seconds.

2. Add Ice Water

Slowly add the ice water while the machine is running, ensuring the dough just comes together with no dry flour remaining. Let the dough rest for 10 minutes.

3. Add Oil and Salt

After the rest, add the vegetable oil and table salt, and process for 30 to 60 seconds until the dough forms a satiny, sticky ball that clears the sides of the workbowl.

4. Knead and Refrigerate Dough

Knead the dough briefly on a lightly oiled countertop, shaping it into a smooth ball. Place the dough in a large, lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 24 hours and up to 3 days.

5. Prepare Sauce

Combine the drained tomatoes, extra-virgin olive oil, red wine vinegar, minced garlic, table salt, dried oregano, and ground black pepper in a food processor. Process the mixture until smooth, which should take about 30 seconds.

6. Preheat Oven

An hour before you plan to bake, adjust your oven rack to the second-highest position, place a pizza stone on the rack, and preheat the oven to its highest setting.

7. Divide and Rest Dough

Remove the dough from the refrigerator, divide it into two equal portions, and shape each portion into a ball. Place the dough balls on a lightly oiled baking sheet, cover loosely with plastic wrap sprayed with nonstick cooking spray, and let them sit at room temperature for one hour.

8. Shape Dough

Lightly coat your work surface with flour. Flatten one dough ball into a disk, then stretch and roll it into a 13-inch round. Transfer the dough to a well-floured pizza peel or an inverted baking sheet.

9. Add Sauce and Cheese

Spread about 0.5 cup of the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle 0.25 cup of grated Parmesan cheese and 1 cup of shredded mozzarella over the sauce.

10. Bake Pizza

Carefully slide the pizza onto the preheated pizza stone and bake for 10 to 12 minutes, rotating halfway through, until the crust is well browned and the cheese is bubbly and starting to brown.

11. Cool and Slice

Remove the pizza from the oven and let it cool on a wire rack for about 5 minutes before slicing and serving.

12. Repeat Process

Repeat the process with the remaining dough and toppings to make the second pizza.