Wednesday, June 10, 2009
a good pizza crust recipe
Found a pretty good crust recipe at King Arthur Flour - halfway crispy/chewy. Chad still is not convinced that this is the Holy Grail of crusts. He continues his quest (well, cheers me on) for the perfect crust. He really loves the frozen California Pizza Kitchen uber-thin crust style which he claims is chewy, not crispy. I just haven't been able to duplicate this delicate balance: super thin yet chewy, not crispy.
Not to brag, but the fresh basil and Italian parsley were from our garden, as were the chopped tomatoes. No, I did not make the fresh mozzarella (although I have a recipe for it and would love to try it!).