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Once slice of this chewy, crispy, aromatic pizza will have you hooked.

Source: Martha Stewart Living, May 2007
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Ingredients

Directions

Cook's Notes

The process for this pizza was devised by a renowned pizza bianca maker of Campo de Fiore in Rome. He handed it down to Jim Lahey of Sullivan Street Bakery in New York City, who taught it to food critic Jeffrey Steingarten, whose writing on it inspired our variation. You should use a 14-inch pizza stone and wooden peel. (You can use the back of a rimmed baking sheet instead of the peel.)

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