[IamConservative]

I did learn from a NYC pizza shop owner though.

I love to cook and can make breads with the best of them. But, I have never figured out the secret to get the pizza dough to turn tough and crusty. Mine always turns out pretty much the texture of bread. Care to share?

[Daffynition]

It's in the stone. I had one custom made in a shop that cuts custom kitchen granite [there's one on every corner these days]. It's made of soap stone...holds the heat beautifully and makes a crisp, crisp crust.

Also, I stick to Charlie's 45 second pizza dough recipe.