This is yet another totally appealing dough â€“ as flavorful on its own as it is finished off as a pizza with whatever toppings you please. If you pan it out thin, and give it a long rise, and a scorching oven, you get tender/crisp bistro style pizza. If you pan it out thick, give it a medium rise and a hot (not scorching) oven, you get a food court style pizza, thick, chewy, satisfying and up for thick layer of cheese and pepperoni. I serve this thin, with an outer rim of sesame seeds, and top it lightly with freshly shredded Monterey Jack and Fontana and fresh herbs; When I serve it for crowds, family-style or particularly for kids, I pan it thick, smear it with sauce and mozzarella, and create a rolled border for added thickness and something to hold on to when eating a slice out of hand. It is also nicknamed 'food court' pizza dough in our test kitchens - because it is not unlike the best of a pizzeria in a food court's great dough.
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Hi there, fellow home and pro baker and fan of