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This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious. From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).




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How would you rate this recipe?
    21 MAY, 2017
    Sounds like a great dough. Like it, and the filling, is delicious the way it has so many good things in it.
  • 123123
    19 AUG, 2015
    I put the dough in the fridge... FCKING BAD IDEA
  • Lisa D79
    10 JUN, 2013
    Great pizza dough recipe!! Quick and easy to put together. Used quick rise yeast and it was ready in an hour. My only complaint, was that I found it entirely too salty. Next time I will cut the salt in half, maybe more. Overall, great recipe Will use this one again and again.
  • britnym
    12 APR, 2012
    First time ever making pizza dough and it turned out wonderfully! This has quickly become a family favorite. I've also used quick rise yeast instead and it takes less than an hour to rise and turned out just as great!
  • MS12520801
    26 SEP, 2011
    Wonderful dough!
  • breaklady44
    21 SEP, 2011
    Had a long time favorite pizza dough recipe but thought I would try Lucinda's and oh boy!! We all loved this one - now our family speciality. Can't believe what a difference the milk made. A big hit for sure!!
  • kygal
    20 APR, 2011
    This is the same dough LSQ has featured on Mad Hungry. It is a fantastic dough for thin, Neapolitan-style pizzas.
  • kygal
    20 APR, 2011
    I have been making Neapolitan-style pizzas at home all my life, and this dough was a dream to work with! I have never used milk in my dough before, but it really made a tasty crust - crisp yet tender at the same time. This will become my new go-to recipe for pizzas at home. My yield was two pizzas from this dough recipe.
  • India141
    14 MAR, 2011
    This dough was very tasty!! If you are looking for a great dough, this is a must.
  • stephantoine
    6 JAN, 2011
    BeckyinBoston, I would freeze the dough and not just keep it in the refrigerator.

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