It's a problem we've all struggled with: you want a large, New York-style, foldable slice—a slice cut out of a pie 18" in diameter or larger—but the problem is, most home oven pizza stones just aren't big enough, leaving you with measly looking 6" slices that barely qualify as an hors d'oeuvre, much less a full on satisfying snack.
'New York-style pizza recipes' on Serious Eats
Long story short: If you don't have a food processor or stand mixer, you can still make killer New York–style pizza in your home oven. Just follow this recipe »
Last week I linked to Cook's Illustrated's Thin-Crust Pizza recipe on the magazine's website, promising that I'd try it and then dish. You may know that the motto of the Cook's Illustrated/America's Test Kitchen empire is "Recipes That Work." This one does. Like a charm. But you grokked that from the title above, right?