I applied the rolling-pin approach to my leftover pizza dough today. It’s definitely the way to go for a thin, crispy crust. I used my great old-fashioned wooden rolling pin. None of that silicone crap.
I cooked the crust first, as with before, and poked a few holes in the dough with a toothpick to prevent [...]
This, my friends, is pizza the way it was meant to be:
I first tried this delicious combination in a small trattoria in Turino Italy.
The crust was thin, crispy and warm. The flavors and textures of the uncooked toppings mixed PERFECTLY together: paper-thin slices of rich, salty prosciutto, generous shavings of parmigiano-reggiano, crisp, peppery arugula, a [...]
