Thin-crust whole-wheat pizza from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 184) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on March 29, 2022

    This turned out surprisingly well. Even though I thought it would be too wet and sticky, but it rolled out great and didn't shrink too much.

  • twoyolks on January 10, 2017

    The crust was a good whole wheat crust. The toppings were a bit bland and greasy. Adding the ricotta after baking made the pizza cold.

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