Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
For our One-Hour Pizza recipe, we employed a handful of tricks to get a crust that was crisp, tender, and light without the need for a prolonged proofing period. First, we used a high percentage of yeast and warm water in the dough to make ...