Respecting the Craft: Thin is In

September 1, 2016

Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most popular thin-crust pizzas is my Chicago cracker thin. The dough has … More »

The post Respecting the Craft: Thin is In appeared first on Pizza Today.