Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned.

By J. Kenji López-Alt from NYT Food https://ift.tt/KI7bZvJ
via IFTTT 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. Food New York Times March 16, 2023 at 06:00PM