Use High-Quality Flour: Opt for bread flour or Tipo 00 flour, which has higher protein content, to create a chewy, airy texture in your pizza dough.
Incorporate Proper Hydration: Ensure the dough has enough water; a higher hydration dough leads to a lighter, airier crust. Aim for around 65-70% hydration.
Allow for Proper Kneading: Knead the dough until it’s smooth and elastic. This develops the gluten network, which helps the dough rise and become fluffy.
Let Dough Rise Twice: Allow the dough to rise twice—first in a warm, draft-free place for about 1-2 hours, and then in the refrigerator overnight for a more developed flavor.
Use Fresh Yeast: Use active dry yeast or instant yeast and make sure it’s fresh. Yeast is crucial for dough rise and texture.
Incorporate Olive Oil: Add a small amount of olive oil to the dough for a tender crumb and enhanced flavor.
Avoid Overworking: Don’t overwork the dough. Mixing until just combined and kneading lightly helps maintain a light texture.
Add Cheese After Baking: For a unique twist, sprinkle some cheese on your pizza right after baking to achieve a different texture and enhance flavor.