Many of you have been asking for my pizza dough recipe. I’ve done several iterations over the years, most recently this one on KitchenDaily. If you search my name you’ll find several ideas for toppings and a simple sauce. This dough is like the one we serve at Angeli.
It’s crisp as you bite into the crust then yielding as your teeth break though. The dough is soft so resist the temptation to add more flour to make it easier to work with. The wetness of the dough gives the crumb its characteristic texture. And don’t overload the disk of dough when topping. Think Italian vs American. Toppings should be high quality and slightly spare. This dough is too fragile to stand up to a mountain of meat or veggies.