I've been trying to improve my pizzas for a good few years now, and whilst I'm sure it will continue to evolve, I've settled into a recipe that I'm very happy with. The main change I've made in recent months is I decided to bite to bullet and get a 25kg bag of the Caputo Pizzeria flour. I'd tried a few other 00 flours, with pretty decent results, but the Caputo remains by far the best that I've tried.
A few months ago, I made up a bunch of batches of dough: all using the same recipe, but with different levels of hydration - from 57% to 66%. My wife and I then spent a pleasant Sunday afternoon doing a taste test - I cooked a simple margherita with each batch of dough, and I made notes on the ease of handling, the taste, and the texture of each one. The two best were the 60% and the 63%, both had good crust texture and flavour, but the 63% was a little softer when handling and more difficult to shape. Over the following few weeks, I tweaked my hydration levels a little and have finally settled on 62% as giving consistently good results.
So, here's my recipe:
Makes 2 pizzas, around 10" or so.
300g (100%) Caputo Pizzeria flour
186g (62%) Water (at around 30˚C)
8g (2.7%) Salt
2g (0.7%) Yeast (Currently using Saf Levure Active Dried Yeast)
Mix the yeast and water, and leave to sit for a few minutes to rehydrate the yeast
Add to the flour and salt and mix in a stand mixer until combined. Knead in mixer for three minutes.
Leave to stand for fifteen minutes.
Mix for another three minutes.
Put in plastic container and keep in fridge for three days (two days if I'm hungry and impatient).
On pizza day, take out of fridge about 3 - 4 hours before you want to cook, form into two balls and leave (covered) for the final prove at room temperature.