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Blistery pizza crust
The "Pizza with everything" thread ("RFC: Every topic a rathole!")
got me thinking about crusts. I've decided the pizza I like best[1] has a blistered crust, i.e. crisp on the bottom, chewy above that, but with large(ish) air pockets. The Goog is full of "guidance" on how to get that at home. What's *your* advice? -- Silvar Beitel [1] Leaving Chicago deep dish, which I love, out of the discussion. |
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