My new favorite book “Artisan Pizza and Flatbread in Five Minutes a Day” has changed the way I think about pizza. The master recipe makes a big batch of dough that can be made ahead of time and placed in the fridge for up to 2 weeks. Once the dough has been made you can take scissors and snip off just the amount of dough you need for any size pizza. The crust will taste fresh and crisp just like you taste in a pizzeria. I’ll admit I was a bit skeptical about working with cold dough out of the fridge, but honestly it was very easy and the results were amazing. The major differences in this dough is that you don’t knead it ahead of time, just incorporate all the flour into the wet ingredients and let it sit at room temperature to rise. Also the dough takes on that crispy crust by cooking on a pizza stone or a cast iron griddle at very high heat. Already having a stone and cast iron griddle, I invested in a pizza peel in order to transfer the pizza on and off the hot stone. With the master recipe I was able to make 5 pizza crusts although I probably could have squeezed out another one or two if I had made thinner crusts. It’s all in your preference of how thin or thick you like your crust.