Surely there was a better crust than the sloppy, soggy cracker-like disk spilling a melted pink cascade of Hunt's tomato sauce and Kraft parmesan cheese into my lap; my first attempt at homemade pizza, age 11. Okay, so I may be a slow learner, but I am known for my persistence. Approximately 40 years and 40 recipes later.... I know I can rely on James McNair's Neapolitan-Style Pizza Dough for a perfect puffy pizza crust. Secret spice direct from Italy thanks to my friend Carol sauces up the simple toppings of fresh mozzarella and red onion. A final sprinkling of grated parmesan goes on as soon as the pizza is out of the oven.
buon appetito!