Making the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough… A few months ago I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough – lots of dough.
Today’s recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish this recipe.
To make a superb pizza crust, the dough needs to have the right consistency and the oven (or grill!) needs to deliver tons of heat. This pizza dough recipe addresses the texture of the dough. The individual pizza recipes following will deal with the heat issue.
And of course, let’s not forget about the flour! This recipe calls for either bread flour (I use King Arthur’s) or Caputo Tipo “00” Pizza Flour. Both flours yield superb crusts that are almost identical in texture and flavor, with the “00” flour delivering a slightly firmer, chewier pizza.
Are you ready to roll up your sleeves? I am… Let’s make pizza dough!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.