Four-Cheese Pizza Topping with Pesto
Appears in Cook's Illustrated September/October 1999
Can you make better-than-takeout deep-dish pizza at home, in a reasonable amount of time?
WHY THIS RECIPE WORKS
We focused on the dough for our deep-dish pizza recipe, since these pizzas are 75 percent crust. The secret to a perfect crust came from an unlikely source: a potato. Also used in a recipe for focaccia dough that we liked, the potato contri...