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two
12 inch 30.5 cm ) pizzasEasy
By Karen Morgan
Published 2014
This is thin-crust pizza, yo, with a fat, puffy edge that gets nice big fat bubbles that brown beautifully, especially in wood-burning stoves. Layering mozzarella on top of thyme-sprinkled Parmesan makes a significant contribution to the pizza’s flavor and gives it that New York pizza pop. Luckily, with a few adjustments, you can also use this dough to make Neapolitan-style pies. See variations for more ideas.