I defrosted pizza dough and Saturday evening plans went awry. I could have left the dough for another day or so—it’s sturdy stuff, bread dough—but I decided to try the Spicy Spring from Prince St. Pizza in lower Manhattan. (The link takes you to An 11-Stop Tour of Chinatown and Little Italy for Under $15 a Head by J. Kenji Lopéz-Alt for SeriousEats.com.)
Anyway, Mr. Lopéz-Alt put together How to Make New York’s Finest Sicilian Pizza at Home for The Food Lab at SeriousEats.com. So I figured I’d use the dough and try to recreate the masterpiece, seen below, which my daughter and I enjoyed almost two years ago.