> not that bubbly crispy crust you get in pizzerias Yes, aside from high heat the cold ferment step seems to play a big role: https://slice.seriouseats.com/201

> not that bubbly crispy crust you get in pizzerias Yes, aside from high heat the cold ferment step seems to play a big role: https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long...