Cooking with WSKG
America’s Test Kitchen Pizza Al Taglio (Ep 2002)
Pizza al Taglio with Arugula and Fresh Mozzarella Serves 4-6 The dough for this pizza requires a 16- to 24-hour rest in the refrigerator. You’ll get the crispest texture by using high-protein King Arthur bread flour, but other bread flours will also work. For the best results, weigh your flour and water. The bread flour […]
