Over at 101 Cookbooks, Heidi gives a detailed account of her journey toward making a truly perfect "mean pizza." The secret was discovering the (incredibly detailed) recipe for Napoletana Pizza Dough in Peter Reinhart's The Bread Baker's Apprentice.
Read the entire pizza dough post, and get the recipe in question here.
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
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