This pizza dough recipe from Pizzeria Mozza is fantastic! No really, it's probably the best dough I've ever made. There are a couple unconventional ingredients (rye flour and wheat germ) and the dough takes a while to make since you need to make a starter and let the dough rise a few times, but the resulting crust was so worth it. Chewy, full of bubbles and mega-flavourful, I couldn't stop saying "How good is this pizza!?" Here's the final rise of the dough (I made four medium-sized pizzas). You can see the bubbles forming.
Toppings! A good way to clean out the fridge.
Check out that crust:
The recipe calls for using a pizza stone, but mine cracked a few months back so I improvised: I turned a large baking sheet upside-down and heated it in a 500-degree oven just like you would a stone. I'm already planning next week's pizza night.
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