Crispy New York-Style Thin-Crust Pizza

1. Make the Dough

Combine the bread flour, sugar, and yeast in a food processor. While the processor is running, slowly add the ice water. Let the dough rest for 10 minutes. Add the vegetable oil and salt, and process again until a sticky ball forms. Knead the dough by hand for about a minute until smooth, then shape it into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.

2. Make the Sauce

Combine the drained tomatoes, extra-virgin olive oil, red wine vinegar, minced garlic, salt, dried oregano, and pepper in a food processor. Process until smooth. Transfer the sauce to a container and refrigerate until ready to use.

3. Prepare the Dough

An hour before baking, place a baking stone on the oven rack and preheat the oven to 500°F. Divide the dough into two portions and shape each into a ball. Place the dough balls on a lightly greased baking sheet, cover with plastic wrap, and let sit at room temperature for an hour.

4. Shape the Dough

On a floured counter, flatten and stretch each dough ball into a 13-inch round. Transfer the shaped dough to a pizza peel dusted with flour.

5. Add the Sauce and Cheese

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

6. Bake the Pizza

Carefully slide the pizza onto the preheated baking stone and bake for 10 to 12 minutes until the crust is well browned and the cheese is bubbly and beginning to brown. Transfer the baked pizza to a wire rack and let cool for about 5 minutes before slicing and serving. Repeat for the second pizza.