Pizza dough is a vital ingredient for a great pizza. There are countless recipes for different kinds of pizza bases in cooking books and on the Internet. Over the years I tried
many different recipes but was never fully satisfied with the results. You know in one's mind one always compares the pizza with the one you got at your favorite Italian pizzeria. The best pizza I ever had was in a small village between Pisa and Florence. It was so delicious that my friend and I both ordered a second one :-)!
When it comes to pizza dough it often comes down to the preferences of either a thin or thick base. I prefer the thin base with a nice crispy crust. And recently I finally found a
pizza dough recipe that was really perfect. I just amended it slightly for our taste. The recipe I am sharing with you was inspired by Jehuty and you can find his recipe in German language here. The secrets to the great taste and consistency of this dough are the long time it is kneaded and the 8 hours it is rested before rolled out into a thin base ie: 3 to 4 mm. The dough is super elastic and is basically foolproof. It was an integral part in preparing the best home baked pizza I ever made.
Preparation time: 25 minutes
Cooking time: at least 12 minutes
Resting time: 8 hours
Total time needed: at least 8 hours 37 minutes
Grade of Difficulty: standard
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