- By Christopher Kimball's Milk Street
Homemade pizza dough is finicky—crust with a crispy exterior but chewy interior unpredictable at best, and completely elusive for most home cooks. But we've cracked the code. Try our restaurant-worthy at-home pizza dough that relies on achieving the right temperature (but not the temperature of your oven...), plus our collection of pizza recipes to go with it. Then, for something different, try our new Pour-in-the-Pan Pizza, a no-stretch, surefire dough based on Puglian foccacia.