.kenjilopezalt devoted months of time and research, along with dozens of experiments to perfect this pizza. Here’s what he found.
, but it wasn't until the following year, during my annual Michigan hunting trip, that I tasted it for the first time, at a Buddy's in Detroit.
After a few more experiments , I decided to throw in the towel on the no-knead method and switch to a more traditional kneading-based approach.** Adam is right that high hydration is a great way to go , but I wasn't fully convinced about the all-purpose flour. Because all-purpose flour is relatively low in protein, it produces a light, very tender crumb that doesn't have quite the chew or pull I was looking for.
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