Bake for another 7 to 8 minutes, or until the cheese is browned on top and the crust is golden brown around the edges. Use the pizza peel or tongs to transfer the pizza to a cutting board.

And I baked the pizza on a preheated stone or overturned sheet pan — for a spell on the parchment, then, once it released along the edges, sliding it off to brown the crust some more.

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.

And it’s all true. This incredible pizza dough dough bakes up chewy or crisp, can be made thick or thin and is ready in under 45 minutes. You need just six ingredients and one bowl to get started.