Note to Self

I'm putting this here for my own benefit, so I don't keep losing it when it falls off the fridge. By all means, please do try it for yourself if you like fluffy, thick pizza crust.

The Best Pizza Crust Recipe I Have Ever Found
in Eleven Years of Searching
poorly illustrated by Ku

Notes in addendum:

"Rapid rise yeast" means exactly that; active dry isn't powerful enough for a fluffy dough. "Knead a whole lot" means fold and smash and roll up and repeat like 20 or 30 times. "Punch down the dough" might mean something else to serious chefs, but in this recipe it means "beat the shit out of it for serious". Adding a tablespoon of crushed rosemary to the dry flour makes it herby-good. :D