One of the world's greatest culinary treats is a really good pizza. I am originally from the Northeast, and grew up on New York City pizza. Unfortunately, that type of upbringing provides a foodie like me with a pizza palette intolerant of anything but the best...
They say it is the water that makes NYC pizza what it is. The dough, crisp on the bottom, and great with any arrangement of toppings, is impossible to imitate anywhere outside of the city limits.
What I offer below is a really great pizza recipe. I use distilled water for the dough and cook the pie on a pizza stone.
Originally published in Cooking Light magazine, this recipe is a classic. Like NYC pizza it is good with just about any arrangement of toppings.
Mushroom Parmesan pizza - a white pie garnished with fresh parsley
Prep Time: 1 hour and 30 minutes (D'oh!)
Cook time: 12 to 14 minutes
Nutritional Information: (Dough only)
Serving size: 1 pizza
Saturated Fat: .3g
Total Carbohydrate: 66.4g
Dietary Fiber: 2.6g
Recipe Source: Herbed Cheese Pizza. Originally posted by Viviana Carballo, September 2009.
Fresh tomato, mozzerella, and basil topping
Here's the Post from Cooking Light.
This could be the original from 2002.