This is truly the best pizza dough I’ve ever made! I have made a lot of bad pizzas in my search to find a great recipe. I found one that I love and then, ofcourse I played with it until it was perfect! This is one of the recipes where I am very particular about the ingredients, if you read the recipe for Meatballs Marinara where I mentioned that it’s important to get good italian San Marzano tomatoes… it’s like that. In this case I insist that double zero “00” flour be used, it’s a high gluten italian flour specifically for italian pizza dough and it gives it that crispy outside, chewy outside sort of texture. I get it at the Italian Store in North Calgary (off 64th and Deerfoot) but most cities have a little Italy or a speacialty market who carries it. It is more expensive but a bag will last you a while depending on how often you make pizza. If you really can’t get the flour, use all purpose, it will be a really good pizza but will have less chew. As a side note, the Marinara sauce mentioned earlier is perfect as the sauce for this pizza, add a bit more fresh basil and some good dried oregano.