Thick-Crust Sicilian-Style Pizza
Appears in Cook's Illustrated March/April 2015
WHY THIS RECIPE WORKS
In order to create a Sicilian pie with a creamy, golden interior and a delicate, crisp bottom, we use a mixture of semolina and all-purpose flours. To give it a fine-textured, almost cake-like crumb, we use a three-pronged approach. We use ...