This pizza dough is easy to stretch, unlike some that fight and snap back as you try to roll them into a circle. The secret? Italian 00 flour, a lower-protein, mellow flour perfect for thin-crust pizza, feather-light grissini, and other low-rising yeast breads.
Step-by-step photos illustrating how to make
this pizza, including the grilled version, are available at Bakers’ Banter, on the King Arthur blog...or by clicking here