After trying quite a few recipes and much experimentation, I have come to the conclusion that the key to good pizza dough is a cold rise. I have found that dough which rests in the refrigerator for 24 to 72 hours has vastly more flavor than a quick made dough. Personally, I like a 72 hours cold proof. Dough which rises quickly tends to taste raw, like flour and water and there is little of the complex yeasty flavors that develop when given proper proofing time. There are so many variable to making a good dough, so experiment. Most top pizzerias have their own recipe and I think the crust is what really separates average pizza from the sublime. Ingredients 3 cups Bread Flour or Italian 00 Flour 1 packet of Instant Yeast (Note: this is not the same as Active Dry Yeast) 1 tsp Sugar 1 1/2 tsp Sea Salt 2 Tbsp Olive Oil 1 cup, plus 1 Tbsp warm water, about 110 degrees F. Put all of your dry ingredients into a stand mixer with a dough hook attachment. Blend them together and then
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.