The pizza dough recipe I posted earlier is a good one but this is the best I have found. The key ingredient is the farina 00 flour, which is very fine. This flour is what is used in most pizza restaurants. It can be found in any Italian market, such as Mazzaro’s Italian Market in St. Petersburg, Florida, or Italian grocery store, such as Caputo’s in the Chicagoland area.
The Best Pizza Dough
(Mark Kelly, 2013)
Makes crusts for 4 pizzas of about 10 – 12″ diameter
1 package of active dry or fresh yeast
1 Tbsp sugar or honey
1 1/4 cup warm water, 105 to 115F
2 ½ cups farina 00 flour
½ cup whole wheat flour
1 tsp Kosher salt
Heat the water in the microwave for 1 minute. Test with an instant-read thermometer to make sure the water reaches at least 105F.
Place the yeast in a small bowl, pour ¼ cup of the warm water over the yeast and, with a fork, mix it to form a slurry. Put the sugar in the remaining water and whisk to dissolve. Pour the slurry into the sugar water and let it stand for 2-3 minutes until the yeast begins to foam.
In mixer, combine the flour and the salt and whisk to thoroughly combine the dry ingredients. Add water-yeast mixture. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.
Place the dough in to a medium-sized oiled bowl and cover with a clean towel. Let the dough rise for about 2 hours in a warm spot. Use proof setting on your oven, if you have one.
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking them under the bottom of the ball. Then on a smooth, un-floured surface roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest for about 1 hour before rolling out and dressing with pizza topping ingredients of choice.