I've been pushing to get my stone to give me a truly
crackly pizza crust... and it just won't do it.
Not exact matches
But as much as we love all those slow - fermented,
crackly crusted loaves, we keep wishing for Bryant Ng's flatbread, which falls somewhere between naan and really good
pizza crust.
It's seared in an oven at an impossibly high temperature so that that everything melds into a glorious
crackly flatbread that has nothing in common with the doughy excess of American
pizza.