Christopher Kimball's Thin-Crust Pizza

Name: Christopher Kimball's Thin-Crust Pizza
Ingredients: For the Dough:; 3 cups (16 ounces) bread flour, plus more for work surface; 2 teaspoons sugar; 1/2 teaspoon instant or rapid-rise yeast; 1 1/3 cups (about 10 ounces) ice water; 1 tablespoon vegetable oil, plus more for work surface; 1 teaspoon table salt; For the Sauce:; 1 28-ounce can whole peeled tomatoes, drained and liquid discarded; 1 tablespoon extra-virgin olive oil; 1 teaspoon red wine vinegar; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 teaspoon table salt; 1 teaspoon dried oregano; 1/4 teaspoon ground black pepper; Cheese:; 1 ounce finely grated Parmesan cheese (about 1/2 cup); 8 ounces shredded whole-milk mozzarella (about 2 cups) (see note)

Christopher Kimball's Thin-Crust Pizza was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/20186_christopher_kimball_thin_crust_pizza/" target="_blank">www.rachaelrayshow.com.</a>

INGREDIENTS

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For the Dough:

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3 cups (16 ounces) bread flour, plus more for work surface

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2 teaspoons sugar

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1/2 teaspoon instant or rapid-rise yeast

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1 1/3 cups (about 10 ounces) ice water

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1 tablespoon vegetable oil, plus more for work surface

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1 teaspoon table salt

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For the Sauce:

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1 28-ounce can whole peeled tomatoes, drained and liquid discarded

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1 tablespoon extra-virgin olive oil

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1 teaspoon red wine vinegar

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2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

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1 teaspoon table salt

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1 teaspoon dried oregano

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1/4 teaspoon ground black pepper

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Cheese:

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1 ounce finely grated Parmesan cheese (about 1/2 cup)

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8 ounces shredded whole-milk mozzarella (about 2 cups) (see note)

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