Comments (0) BEST PIZZA DOUGH - 2004
Riccobono's Italian Bakery
Pizza is not what it used to be. At least, not since pizza delivery chains introduced the conveyor oven, which may churn out more pizzas per hour than traditional pizza ovens, but reduces the quality of the pizza because of all the openings in the oven that prevent a good, even heat. We recommend you make it at home -- and we don't mean by opening the freezer. Get yourself a pizza stone, which will ensure even heating. And then get yourself over to Riccobono's Italian Bakery and pick up a batch of pizza dough. The Riccobonos, a Sicilian family from Brooklyn, prepare the dough every morning at their Chandler bakery, using a recipe that is a cross between New York-style pizza and pizza from the old country. Pick up a pound, about all you'll need to make a large pizza. You'll be so happy, you'll forget the number to Domino's. And you won't even mind doing the dishes.
