Pizza

Bill has been developing this pizza recipe for some time. I think we have reached perfection. Doesn't it look yummy!? In making the pizza with different flours, his has learned that the King Arthur flour makes the crust crispy and flavorful. Cooks' Illustrated states this about the gluten content of flours:


"High-protein flours are generally recommended for yeasted products and other baked goods that require a lot of structural support. The reason is that the higher the protein level in a flour, the greater the potential for the formation of gluten. "


For this pizza dough recipe, this statement holds true. Therefore, we use King Arthur Unbleached All-Purpose Flour.

If you'd like to make your own pizza, here's a good place start.


If you are a member of Cooks' Illustrated Online, you can read the test results: click here.