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1 hr 5 mins
The cornmeal and olive oil land this crust in the neighborhood of Chicago style crust. If you've found many of the standard recipes too bready and you'd like something with more texture and crunch, this may be the crust for you. It's the result of a great deal of trial and error, cooked on a pizza stone at 470 F.
Units: US | Metric
Serving Size: 1 (410 g)
Servings Per Recipe: 2