Dressed up as a Mushroom, Sage, Fontina, and Parmesan Pizza.
The search for a great pizza dough recipe is very similar to the one I just discussed regarding the ultimate chocolate chip cookie recipe. There always seem to be new recipes making the Internet circuit before fading out when another one comes along. Last year I tried a recipe that was all the rage; it was from Allrecipes.com, and I had blogged about it, but that post has mysteriously gone missing. No matter, I wasn’t much of a fan – I found it to be much too doughy. I then moved on to Cooking Light’s Thin and Crispy Pizza Crust, which, while not doughy, seemed to err too much in the other direction. Likely because it is a “light” recipe, the crust was paper thin. Tonight, I think I hit the jackpot. Yet another winner from my Baking Illustrated cookbook from Cook’s Illustrated magazine. This crust is the perfect combination of a wonderfully crisp outer crust and chewy interior.
What’s behind the perfect pizza crust and recipes after the break…
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