No-Knead Thin Crust Pizza

Summary by Krater

Helen Rennie demonstrates how to make a thin-crust New York style pizza with a no-knead dough, homemade tomato sauce, and whole milk low-moisture mozzarella, baked on a pizza stone or steel at 500F.

From the video

Answers: How do you make a thin-crust New York style pizza at home?

• no-knead pizza dough
• homemade pizza sauce
• mozzarella selection for pizza
• stretching thin pizza dough
• baking pizza on a stone or steel

Ingredients

• 10g per container olive oil
• 226g unbleached all-purpose flour
• 1 tsp SAF instant yeast
• 1 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 5.7g salt
• 158g water
• 1 diced yellow onion
• 2 tbsp olive oil
• pinch chili flakes
• 2 minced cloves garlic
• 750g chopped or crushed canned or boxed tomatoes
• 1/2 cup dry white wine
• 1 lb whole milk low-moisture mozzarella cheese

What it concludes

• Making the dough 1 to 5 days in advance helps develop flavor, makes it easier to shape, and eliminates guesswork about rising time.
• Using olive oil instead of flour in containers for stretching out pizzas is way tastier than flour.
• Kneading pizza dough is counterproductive if you want a very thin pizza because more kneading develops gluten that resists stretching.
• Buying mozzarella in one piece and shredding it yourself avoids excess cellulose that prevents melting properly.
• Placing an empty baking sheet onto the middle rack halfway through the bake blocks radiant heat and prevents the top of the pizza from browning too quickly.