Unlike Neapolitan, which benefits from pro-level pizza ovens that can get up to 900 degrees or higher, baking it in 90 seconds, this dough works best at 450 degrees — well within reach of any ...

Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned. Among his many revelations: a game-changing technique for yielding that crisp crust at home.