The Slow Route to Homemade Pizza

http://www.nytimes.com/2010/05/19/dining/19pizza.html

But after cooking more than 200 pizzas over several months, I learned an easier way to edge closer to the kind of airy, creamy, chewy, thin crust you find at pizzerias that have otherwise sane people waiting in line for an hour. And it has less to do with heat than good baking technique.

I let the dough rise overnight.

I usually allow my dough to rise at least 1-2 hours (if in a rush) & overnight if I'm not. My wife & I eat/make a ton of quiche also & I usually make 2-3 crusts at once, put them in a ball, wrap them in plastic & cool then (you can also freeze them between parchment paper). I've become really fond of cornmeal crusts as of late.

[Robin Garr]

I thought that was a great article and should have thought to post it. Thanks for doing so, Justin!

I've become really fond of cornmeal crusts as of late.

Michael, do you have a recipe that you would like to share?

I usually just sub the flour w/ cornmeal flour (you can mix it w/ flour also if you find the cornmeal to be too strong). I really like the way that a buttery cornmeal crust tastes. It's great w/ goat, mozzarella & parmesan cheese. I got turned on to the idea after having one of these (3 cheese pizza w/ cornmeal crust).