Articles in the Breads Category
We’ve tried many different doughs for pizza. Quick ones, ones that sit in the refrigerator for a day or two and ones in between. This recipe, taken from Marcella Hazan’s Essentials of Classic Italian Cooking just comes out best. Made with the proper flour, and cooked in a hot oven, it makes a very tasty and crisp crust. The best part is that it’s very easy to make, and only needs a few hours of advance preparation.