I saw an episode of America's Test Kitchen the other day where they made a thin crust pizza. This was a recipe which takes at least two days to make, maybe even three. Which is right up my alley. So I made it!
There are three things which make this pizza crust so good: bread dough, ice water and a slow rise in the fridge. The food processor is also important.
I've tried two different pizza recipes and was disappointed at the tasteless crusts. But this one is different! My search is over. They also gave a very tasty no-cook sauce recipe. I can't say enough about it.
My problem is going to be in learning what to put on top. The crust is thin, and that's the way I like pizza, but too much stuff on top can make it soggy. They advised only a half cup of sauce, but I'd like to try more. On one, I put spinach leaves with some fresh grated Parmesan. On the other I julienned some frying peppers. That one got a little soggy - moisture from the peppers? There is also two teaspoons of sugar in the crust, which I'm not sure is necessary - I'll cut back on that next time.
Here is the half-hour program. Try it.