We're playing pick-a-pizza in our quest to develop a better, healthier dough.
Online managing editor Christine Liu, left, and production traffic coordinator Brittany Allen plate up slices of pizzas made with different varieties of wheat flour during initial testing for an upcoming Cook’s Illustrated recipe for whole wheat pizza dough.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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