For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.
This recipe can be used to make not
only baguettes and rolls, but also boules.
To make boules, divide the dough in
half, and follow the instructions for the
Multigrain Boule, beginning with step 7. Decrease the baking
time to 35 to 40 minutes.