Tonight I made two New York-style thin-crust pizzas. These were inspired by a recipe from America’s Test Kitchen on PBS from a few years ago. I was reminded about how good the pizza looked when it was featured on the top twenty countdown from the first twenty years of the show.
The dough is the shining star of this dish. A fairly wet yeast-raised dough is refrigerated for at least 24 hours and up to three days before it’s divided, rested, stretched and baked. I made two pizzas, one with just cheese and the tomato sauce from the episode (tomatoes, garlic, olive oil and oregano simply pureed and refrigerated for a day or more) and the other with mushrooms and spinach.
The pies baked up hot, crisp and bubbly – one of the best I’ve made, and I have been making pizza for years.
You can find the recipe for the next few weeks on the website of America’s Test Kitchen (you may need to register for free first).