This pizza was made with a crust recipe that I got out of the most recent issue of Cooks Illustrated. As soon as I read the article saying that they had come up with a way to replicate the light, crisp crust of pizzeria pizza in a home oven, I knew I needed to try it.
Let me just say that I was not disappointed at all. This was definitely the best pizza crust I have ever made - and better than many that I have had in restaurants. It was light, crisp and delicious - not to mention that the outside edge was full of delightfully airy holes. I may never use another crust recipe.
