I don’t think there’s that much to good pizza dough. It’s the cooking condition that makes or breaks it. Wood fired oven’s brick floor draws the moisture away as the pizza cooks – and that’s the key to good pizza base.
If you cook with a conventional oven, here are some tips for crispy pizza base:
- Try to get a pizza stone (they are not even that expensive these days!) because it can draw the moisture away as the pizza cooks.
- Crank up the oven temperature as high as your oven can go. Wood fired oven usually cooks pizzas at 350+ C. This way the pizza base cooks really fast and never gets a chance to get soggy.
- Don’t pile on too much toppings at once, particularly for thin crust pizzas! Italians usually don’t have more than 4 toppings on a pizza! Too much toppings will drown the pizza base and make it soggy.
You can find my dough recipe here.