Another year, another attempt at finding a better pizza dough than my delicious, standard Allrecipes.com Brooklyn Style Brick-Oven Pizza. This blog has documented several efforts at finding dough substitutes for this favorite, but none has matched the long-rise dough in terms of the crust flavor or ease of preparation.
I can now add another recipe to that list of failed competitors, the Cook's Illustrated Thin Crust Pizza. This dough wasn't bad, to be clear - it just wasn't as yeasty and tasty as the Allrecipes.com recipe. I'm not sure if it's the lower yeast content or the addition of sugar, but for some reason, even with the long (24+ hour) fridge-based rise, this dough flavor just wasn't as complex.
Oh well, at least I got two relatively good pizzas out of this recipe attempt and I discovered a new addition to homemade tomato sauces - red wine vinegar. To my knowledge, I haven't used red wine vinegar in sauce before and it really does add a nice tang that helps lighten up the tomato flavor. So in the future, I'll probably add a splash of it to my sauces!