Brie And Garlic Scape Pizza
I’m always on a quest for the best pizza crust recipe. Both Taylor and I love the thin and crispy kind, so at least we are in agreement of what the “best” will be. This pizza crust, adapted from Peter Reinhart’s The Bread Baker’s Apprentice, (a book I should probably own), is the best we’ve made so far. Perfect would be the crust recipe they use at City House, one of Nashville’s most delicious restaurants and the gold standard for gourmet pizza (at least in my book)....