New York Crust Pizza Dough

Because we've been making a lot of pizza, my little girl and I, and having floury fun all over the kitchen, we've managed to come up with an improved version of our previous New York Style Pizza Crust Recipe.  The improved crust is thinner and bakes up more crunchy than the previous pizza crust, even though the previous is pretty darn good already (well, at least we think so).

Make Your Own Pizza - New York Crust

Sometimes when I'm real hungry, something will happen: maybe the word 'pizza' will occur to me, or I'll get a sudden whiff of that yeasty, hot, impossible to resist baking pizza smell; and then from that moment on I can't think of eating anything besides pizza.

The pizza in Hong Kong is okay but it somehow always tastes 'Chinese' (which is okay just weird) plus it's definitely on the expensive side for the teensy tiny pizza sizes you end up with.  A large pizza here is similar in size to a small elsewhere.  And I can eat alot of pizza- my grand record being 12 large slices (real 'large' slices) in a old-styled pizza duel.  Pretty good for a skinny Chinese girl, eh?  Well, to tell the secret truth, I threw up the last couple of slices in the ladies room as fast as I could get there without being found out.