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This is yet another totally appealing dough – 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. If you are already a BetterBaking.com yearly subscriber, click here to sign in. Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe. If you want to purchase this one recipe IL FORNO Pizza Dough with Molini Pizzuti 00 Flour, click here to purchase at $2.49 per recipe. Hi there, fellow home and pro baker and fan of great recipes….
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