White Pizza – Italian Sausage, Mushroom & Onion
Olive Oil, Minced Garlic, Mozzarella-Fontina Blend, Pecorino Romano Cheese, Cremini Mushrooms, Shitake Mushrooms, Italian Sausage, Red Onion.
Cooks Illustrated Thin Crust Pizza Dough
Makes two 13-inch pizzas
3 cups (16 1/2 ounces) bread flour , plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant or rapid-rise yeast
1 1/3 cups ice water (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil , plus more for work surface
1 1/2 teaspoons table salt
FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
Heat oven to 500 degrees and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Can be baked on parchment paper.