With ovens that reach only 500 degrees and dough that springs back when stretched, it's a challenge to produce parlor-quality pies at home. This recipe changes that.
WHY THIS RECIPE WORKS
Kneading our thin-crust pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in...