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His greatest contribution to the world of modern cuisine is this recipe - http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html http://www

• Zancarius 12y ago
  Your timing is unsettling, huhtenberg. I'm going to be making pizza tomorrow. You're not psychic, are you? :)
• karlshea 12y ago
  I made this a couple of weeks ago, it was better than a lot of pizzaria pizzas I've had. If you have some time, it's even better if you can age the uncooked dough in the refrigerator for 3-4 days. You get bigger bubbles and better texture.
  • Zancarius 12y ago
    Aged dough. That stuff is good. I use a recipe for making loaves of plain old white bread that requires making a biga ahead of time (Cuisine at Home, Feb. 2003 p32-35). It's impossible to eat store-bought bread after that. If anyone's curious about this specific recipe, I could either email you a scan or post it here.