I don't like very thick doughy crusts. If on the other hand you like thin crust or slightly thicker crust (Neopolitan or Roman style in other words as opposed to US concoctions) in my opinion the very best dough is Peter Reinhart's Neo Neopolitan pizza dough. The flavor is fantastic and the texture perfect. It is easy to work with. I use either KAF bread flour or Sir Lancelot with little difference in result. You can also use 00 flour though I have not yet tried that variation.

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