| I think that this might just be better than Alton's recipe. I made pizza last night with this recipe and the results were fantastic. I made the dough the night before then stretched it the next day after letting it come to room temp. I also let it rest for about 10 min after stretching. This made a crust that was nice and light and puffy around the edge, delicious. I baked on a stone @500 with the rack on the lowest position.
My sauce is just to pop open a can of plain tomato sauce with basil, I like Furmano's. I added a bit more dry basil and a couple shakes of salt.
Thanks for the recipe.
MAC |