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By Bill Altreuter

I like Jeffrey Steingarten's pizza recipe, but it is a very difficult dough to work with, so I don't make it as often as I'd like. This recipe, while not quite as yeasty, produces a dough that is far less wet, and a lot easier to control, while still yielding an admirably thin crust. I want to try it on the grill-- last night I used a stone in the oven and it wasn't quite hot enough.

Full post as published by Outside Counsel on April 01, 2008 (boomark / email).