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.
There are several brands to use, this is just one of them. The all have the “00” on the bag though
Cracked Pot Kitchen 