I've made homemade pizza crust for years, but the recipes I have used were more "bready" and less crispy. This however tastes like an authentic pizzaria pizza crust. Chewy along the edges, crispy on the bottom. And don't let the refrigeration/tossing parts put you off. You just have to plan ahead to get it in the refrigerator long enough. And I didn't "toss" it... I just held it on both fists and let it stretch out from its own weight, while I moved my hands around the edges to keep it round. It was really just as simple as any other crust I've ever made, but I really liked the texture and taste better.
lovely, chewy crust
Excellent. The final product had a chewy, crispy crust that was thin in the middle and a little thicker around the edge. I made a double recipe using the sponge method. I had to put the dough in the fridge during rising to slow it down a little so that it wasn't ready before I was. Friends were over for pizza and they all commented on the crust. I will definitely use this recipe again. Thanks! UPDATE: I have made this numerous times now and it never fails me and never fails to get rave reviews along the lines of "Wow - this is the best pizza I've ever had." THANK YOU SO MUCH FOR SHARING!