Appears in Cook's Illustrated January/February 2001
Giving the dough a long refrigerator rise and baking the crust directly on parchment paper produce a no-stick, crackling crisp pizza with big flavor.
When developing our thin-crust pizza recipes, we were aiming for a slice of postmodern minimalism: a shatteringly crisp, wafer-thin crust with a deeply caramelized flavor that bore no trace of raw yeast or flour. For ease, we used a food pr...