TIPS FOR THE BEST PIZZA DOUGH:
Be careful not to use too much yeast in the dough.
Water should be around 18-19 degrees Celsius. Hot water is not recommended as it speeds up fermentation.
Divide dough into dough balls for better temperature control during fermentation.
Place the dough in your hands and fold the sides into the center continually until a smooth dough ball is formed.
Longer fermentation equals better crust. For the best results allow 2-3 days of fermenting, room temperature first and then in the refrigerator.
After fermentation, gently stretch out the dough by pushing it out with your fingers until the desired diameter is achieved. Pizza dough is delicate, treat it with love!!
Make your oven as hot as you can. Wood fired pizza ovens can reach up to 900 degrees, so keep an eye on the bottom of the crust.
Slice and enjoy!