have an ongoing struggle with the perfect pizza dough. On my first try after receiving the happy gift of a pizza stone and peel, I used this recipe from Bon Appetit and with the help of beginner's luck, created a perfect crust: light, bubbly, crispy, and tender all at once.

Since then, I've had no love from my further pizza attempts, even using the exact same variables as the first time. But then, pizza is temperamental like that. So I soldiered on to different recipes, hoping to find something that yielded somewhat consistent results.

The latest attempt was using a basic dough recipe from Vegetarian Classics, with decent and sturdy, if not stunning results. The crust was crisp but a bit too dense for my taste. On to the next!