The new issue of Cook's Illustrated
features a recipe for a thin-crust pizza advertised as having crust that is crisp on the outside and tender and a bit chewy within. Having been pleased with some of the other CI Pizza recipes (especially the Chicago-Style Deep Dish and Crisp Thin-Crust Pizza), I thought I'd try this new one out. The printed recipe makes enough dough for two pizzas. This is a recipe that takes a bit of planning, because after mixing the dough, to get the right consistency, one has to refrigerate it overnight, or preferably more than one night. That's not really unusual for good pizza dough, though.
I topped one of our pizzas with pepperoni and mushrooms, the other with Italian sausage and mushrooms. We purchased both meats and the mozzarella cheese at our favorite Italian grocery, Graziano Bros. To prep the mushrooms, I sliced them very thin, tossed them in a small bowl with a bit of olive oil, covered the bowl and tossed it in the microwave. The resulting mushrooms were as good as sauteed, but faster and with less mess. I quick-poached the meats to remove unnecessary fat without the meat drying out too much.
The recipe makes for a pretty good pizza. Truth be told, the crust isn't really what I'd call particularly thin, and certainly not compared to Cook's Illustrated's Crisp Thin-Crust Pizza recipe, or the delightful crispy thin-crust pies we get at Bordenaro's. That said, it's quite good. The long stay in the fridge results in a long, slow fermentation that gives the crust a very pleasant flavor. The simple no-cook sauce - made in the food processor - was also quite tasty.
So, all in all, this is another good pizza recipe, and as far as I'm concerned, one can never have too many of those.
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