While I certainly don't delude myself into thinking that I can achieve the authentic brick-oven-ness quality with my oven at home, this recipe definitely yields a dough that's wayyyy better than freezer-section pizza. While I haven't yet had New York City pizza, I did spend the first few years of my childhood in Italy (dad was USAF), so the bar was set very high very early. I'm no longer a fan of the cardboard box pizza franchises, and getting good pizza in my area usually involves a special trip (out of my way) to an expensive gourmet restaurant. This is the first pizza recipe I've used, and thus far it's the only one I've used. I can be very picky about pizza, and I refuse to suffer bad pizza graciously. But I have yet to find this recipe to be lacking. I don't even bother buying pizza anymore. It's versatile. I've mixed up the toppings and I've used the dough recipe for garlicky bread sticks and even a Stromboli roll. I'll also add that this was my very first effort at making a yeast bread, and it wasn't a disaster! Yeast Newbies, you may want to add a 1/2 tsp or so of sugar to the warm water to speed up the proofing process, otherwise you might mistake the yeast for dead (like I initially did). The sugar will not affect the overall taste.
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While I certainly don't delude myself into thinking that I can achieve the authentic...