This artisan crust is chewy, bubbly, and crisp!
Use the pinch and fold method to mix until a shaggy dough is formed. Then let it rest 1 hour.
Jiggle the peel every so often to prevent sticking.
Don't skip the flaky salt and pepper!
Preheat oven + pizza steel for at least 45 minutes at 500°F. This is how you get a crackly crisp crust and spots of char!
And sprinkle with chives!
Pass more garlic butter, for dipping that crust!