Ryan McMaster

I was worried I messed this up the first time when it poured out of my kitchen aid mixer like soupy dough, but with some flour and care, this is the best dough I’ve made for pizza. I’ve split this recipe in half to make thinner crust, but it makes a very chewy and thick crust on a 16 inch pan if you use the whole thing (very thick). I also prebake the crust for 3-4 minutes before topping. Seems to help. I butter the crust about 2/3 of the way into baking it with the topping on, also a nice touch.