the basics:
for a crisp pizza crust
the oven must be preheated - 450'F/235'C
using a stone, I preheat one hour
a pizza stone is highly recommended; some people use a steel plate.
there are also perforated plates, etc - I have no experience with them.
weighing ingredients is essential for consistent results
take notes - make adjustments
why?
- because all flour is not flour. not only higher/lower protein, but the type of wheat and the grind does affect how the dough will hydrate.
- basically even with a scale you will likely need to adjust anyone else's recipe to your flour(s)
- stick with one flour brand
- I don't like to use store brands because they change every quarter based on who will supply their no-name flour at least cost.
- baking should take 10-14 minutes.
this recipe adapted from Jamie Oliver
165 grams King Arthur Bread Flour (the Brits call it "strong flour")
115 grams Bob's Red Mill semolina
1 teaspoon 5 ml dry active yeast
1 teaspoon 5 ml kosher salt
blend the dry ingredients together
add 148 grams water
(optional add 30 ml olive oil - for a softer crust)
knead for 15 minutes to develop gluten
allow to rise 1-2 hours, until doubled
to adjust the recipe, keep the flour the same, increase/decrease water amount to get an elastic dough. go in increments of 15 ml/grams of water. it seldom takes much to make the difference.
after it's baked, do not accidentally 'ruin' a crisp crust by letting it sit on a solid surface. let it cool on a rack - this allows moisture from the still hot baking crust to escape . . .