Bread-Bakers v104.n013.8

Michael, I have made the Neo-Neapolitan pizza dough from American Pie 
several times and if you like a thin, nicely crisp crust, this is a great 
dough.  I had fully intended to work my way through the crust doughs in the 
book but this is the first one I tried and we love it so much, I haven't 
been that inclined to try another yet.  This recipe is easy too and freezes 
well.  I have a 3/4" pizza stone that really makes the difference in 
getting a crisp crust.

Kathy