THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Pie-eyed

How no-fuss dough became a must-have pizza in this writer's kitchen

(Wendy Maeda/Globe Staff)
By Stephen Meuse
Globe Correspondent / September 15, 2010

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Breakthroughs often begin with a glimpse of what’s possible. Our journey to drop-dead homemade pizza began at a dinner party we hosted, when a guest who was bringing the first course arrived with a sheet pan, a blob of rough dough in the center, and a few more ingredients. We watched with interest as she pressed the dough into a ... (Full article: 1119 words)

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