Thin-Crust Pizza with Homemade Sauce and Cheese
A classic thin-crust pizza featuring a crispy, hand-stretched dough that requires a 24-hour cold fermentation for optimal flavor and texture. The homemade tomato sauce combines canned tomatoes with garlic, oregano, and red wine vinegar for a bright, well-balanced flavor. Topped with freshly grated Parmesan and mozzarella cheese, this pizza bakes on a hot stone for an authentic pizzeria-style crust with perfectly melted cheese. The extended fermentation time develops complex flavors while creating a dough that stretches easily without tearing. Perfect for weekend entertaining or special occasions when you want restaurant-quality pizza at home.
Ingredients
- 16 ½ ounces bread flour, plus more for work surface
- 2 teaspoons sugar
- ½ teaspoon fast rising yeastactive dry yeast1:1
proof in warm water first
- 1 ⅓ cups ice water
- 1 tablespoon vegetable oil, plus more for work surface
- 1 ½ teaspoons salt
- 1 28-ounce can whole canned tomatoes, drained and liquid discardedfresh tomatoes1:1 by weight
use very ripe tomatoes, crush by hand
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 ounce parmesan cheese, finely grated
- 8 ounces whole milk mozzarella, shreddedpart-skim mozzarella1:1
less rich but still melts well
Instructions
- 1
Process flour, sugar and yeast in food processor until combined
- 2
With machine running, slowly add water and process until dough forms with no dry flour
- 3
Let dough stand for 10 minutes
- 4
Add oil and salt, process until dough forms satiny ball that clears workbowl sides
- 5
Remove and knead briefly on oiled surface until smooth
- 6
Shape into tight ball, place in oiled bowl, cover and refrigerate for 24 hours to 3 days
- 7
Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper until smooth for sauce
- 8
One hour before baking, adjust oven rack to second highest position and heat pizza stone to 500 degrees
- 9
Remove dough from refrigerator and divide in half, shape into tight balls
- 10
Place on oiled baking sheet, cover and let stand for 1 hour
- 11
Coat one dough ball with flour and flatten into 8-inch disk on floured surface
- 12
Stretch by hand into 12-inch round, then transfer to floured peel and stretch to 13 inches
- 13
Spread sauce leaving border, sprinkle with Parmesan then mozzarella
- 14
Slide onto stone and bake until crust is browned and cheese is bubbly, rotating halfway through
- 15
Cool on wire rack for 5 minutes before slicing
- 16
Repeat with second dough ball
Tips
Use ice water to keep dough temperature low during processing, which helps develop better texture and prevents overheating from the food processor.
The 24-hour cold fermentation is crucial for flavor development and easier stretching - don't skip this step even if you're in a hurry.
Flour your peel generously and work quickly when transferring pizza to prevent sticking - a few quick jerks should slide the pizza easily onto the stone.
Good to Know
Refrigerate leftover pizza for up to 3 days. Reheat in 350°F oven for 5-7 minutes for best results.
Dough must be made 24 hours to 3 days ahead. Sauce can be made up to 3 days ahead and refrigerated.
Serve immediately while hot for best texture. Let cool 5 minutes before slicing to prevent cheese from sliding off.
Common Mistakes
Don't skip the 24-hour fermentation to avoid tough, hard-to-stretch dough
Avoid overloading with sauce to prevent soggy crust
Don't stretch dough too thin in center to avoid tearing and holes
Substitutions
less rich but still melts well
FAQ
Can I freeze the pizza dough?
Yes, after the initial rise, divide and freeze dough balls in oiled containers for up to 3 months. Thaw overnight in refrigerator before using.
What if I don't have a pizza stone?
Use an inverted heavy baking sheet preheated in the oven. The crust won't be quite as crispy but will still work well.
How do I know when the pizza is done?
The crust should be golden brown and the cheese bubbly with some browning spots. The bottom should sound hollow when tapped.