Classic New York-Style Crispy Thin-Crust Pizza

1. Mix Dry Ingredients

Combine the bread flour, sugar, and yeast in a food processor and pulse for about 10 seconds to ensure they are evenly mixed. Let the mixture rest for 10 minutes.

2. Add Wet Ingredients and Process Dough

Add the vegetable oil and salt to the dough mixture and process until the dough is smooth. Transfer the dough to a lightly floured counter and shape it into a ball. Place the dough ball in an oiled bowl, cover with plastic wrap, and refrigerate for at least 24 hours and up to 3 days.

3. Prepare the Sauce

In a food processor, blend the drained tomatoes, olive oil, red wine vinegar, minced garlic, salt, oregano, and pepper until smooth. Refrigerate the sauce for up to 3 days if not used immediately.

4. Preheat the Oven

Preheat the oven to 500 degrees Fahrenheit with a baking stone positioned in the upper part of the oven. Let the oven heat for at least 30 minutes.

5. Shape and Top the Dough

Divide the dough into two equal parts. Stretch or roll out one piece on a floured surface until it forms a 13-inch round. Place the dough on a pizza peel, spread half of the sauce over it, leaving a ½-inch border around the edges. Sprinkle half of the Parmesan and mozzarella cheese evenly over the sauce.

6. Bake the Pizza

Slide the pizza onto the preheated baking stone and bake for 12 to 14 minutes, until the crust is crisp and browned and the cheese is bubbly and golden. Remove the pizza from the oven and let it cool slightly on a wire rack before slicing.

7. Repeat and Serve

Repeat the process with the remaining dough and toppings. Serve your homemade New York-style pizza immediately.