Italians have a way to create a superbly crisp, chewy crust that sidesteps the single biggest hassle of making pizza: rolling out the dough. What's their secret?
WHY THIS RECIPE WORKS
The challenge of devising a pizza bianca recipe for the home cook was to figure out how to handle the super-hydrated dough. Forming the dough required both a 20-minute resting time and 10 minutes of machine kneading at high speed. Rather th...