The flour
How to make better pizza? First and foremost use Italian Flour. No question, of all the things you can do to make improve your pizza, Antico Molino Caputo Tipo 00 flour will make the difference. Antico Molino Caputo makes the world’s best pizza flour, hands down.
The only thing else you could do to make your pizza better would be to get a wood fired pizza oven. Most of us aren’t going to able to do that. So get some of this flour. It will amaze you how good a homemade pizza can be. The crust is chewy, but not tough and has a great flavor. In addition, it is easy to work with.
The Toppings
As far as toppings go, I prefer to keep it simple and use the best ingredients. Certainly no sauce is required. Just use roasted garlic infused olive oil brushed in a thin layer on the crust. Fresh tomatoes, sliced thin and dusted with kosher salt. Fresh oregano, basil and a good quality fresh mozzarella. Most of us have to make do with a standard home oven, but a stone or tiles heated to the maximum temperature your oven will allow will help considerably.
I used to use an 18 x 18 slab of travertine, but it finally cracked in half and now I have a commercial oven stone made from unfinished fired ceramic. Always heat the stone for at least 30 minutes and then slide your pizza on to it. This will provide you with a crust that has just the right amount of crispiness and chewy texture without being tough. If you want the best outcome, use the right flour, fresh, simple ingredients and definitely use a stone.
While I had the oven hot, I popped in a loaf of olive bread with roasted garlic.
I use unglazed quarry tiles cut to fill my oven rack. I preheat to 500 deg-F for 1 hour. Never tried the flour.
You need to try the flour!
try to add a little (good quality) beer to the pizza dough – you won’t ‘taste’ it in the pizza, but it will make for a better result. No joke, give it a try.
I’ll give it a try. Thanks for the tip! Don’t forget…it’s in the flour 🙂
Yummy!