Perfect pizza dough

Crispy crust, chewy center every time. The secret to perfect pizza dough is time and technique.

The dough recipe

500g bread flour, 325ml water, 10g salt, 5g yeast, 15ml olive oil. Mix, knead 10 min, rise 2 hours. For best flavor, cold ferment 24-72 hours.

Shaping technique

Never use a rolling pin. Stretch gently with your hands, working from center outward. Leave a thicker rim for the crust.

Baking secrets

Preheat oven with pizza stone at 500°F for 1 hour. Bake 8-10 minutes until spotted brown.