This pizza was sooo good! I made prepared it just as written and served it with a mixed green salad with a balsamic drizzle. I wanted to go back for seconds!
The crust turns out thin and very crispy; much like the neopolitan crust of my favorite pizza restaurant. Very good flavor and easy to make. I made the recipe as is and everyone loved it. Served with good craft beer. Made it the 2nd time and instead of adding rosemary to the crust I added chopped basil and then topped it with traditional margheriti toppings: sliced tomatoes, fresh basil and fresh mozzarella cheese. Again, it was a big hit. Served it with a malbec. I will be using this recipe often. This is a crust best topped with your lighter toppings. Plan on eating the whole pizza as it doesn't reheat very well. Flavor is still good, but the crust gets soggy, even when reheated in an oven.