Making pizza at home is not an easy task.
However, with attention to details, a lot of patience and practice, your hard work will be rewarded in the form of a really good and flavorful crust.
My recipe is the result of years of experimenting with many different ones.
Before getting to the procedure, let's talk about all the elements that influence its outcome.
Too many people put way too much yeast in their pizza dough. Little yeast (no more than 1/4 of a teaspoon for 1 lb of flour) is essential to make the dough rise the right way over a longer period of time. Too much of it causes many negative effects, ranging from difficulty in rolling out the dough to indigestibility and yeasty taste.
There are many kinds of flours available: I recommend using one with a high protein content (11> grams of protein every 100 grams of flour). That will allow a longer rise.
The more water in the dough, the easier it will be to roll out and the crisper it will be on the outside and the chewier on the inside.
Salt inhibits yeast, so it is important to add it after the dough is formed.
The longer the dough will rise, the more digestible and flavorful, as the yeast slowly eats its way through the sugars.
Don't overload your pizza with too many toppings. Use good sauce and mozzarella. Make your tomato sauce by mixing broken down peeled tomatoes, a little bit of olive oil, salt and pepper to taste, and fresh basil or oregano. Cut the mozzarella into 3-inch long strips and place them a colander with a weight on top of it and a bowl below the colander. Let the mozzarella drain in the fridge 1 hour before baking. This will prevent most of the water released by the cheese from ending up in the pizza, making it a soggy mess.
INGREDIENTS (makes 3 pizzas)
Flour: 450 gr (about 1 lb)
Water: 300 ml (about 1.3 cups)
Yeast: 2 gr (about 1/4 of a teaspoon)
Salt: 10 grams (about 2/3 of a tablespoon)
1) In a bowl gently mix half of the flour with 250 ml of water. Let the mixture sit for 30 minutes, covered. This process is called autolyse.