Pizza Dough

I Might Be Biased. For many years, flour has been the predominant factor in my work life: sponges and doughs, mixing, kneading, shaping; flour, flour, flour. After all this, it doesn’t seem odd to me that I think pizza is mostly about the crust. Well-made toppings are easy enough to make (as long as the more-is-better philosophy doesn’t result in a mass of lavalike cheese in a molten, tongue-searing puddle). Fresh ingredients for the top, and not too many of them, a hot, hot oven, and a qui