RECIPE OF PERFECT PIZZA DOUGH

Why does your pizza dough come out bready?

Mistake #1 - no salt.

You must have salt in a dough recipe. If you don’t it will taste bland and flat. This by itself could be causing it to taste the way you are describing as “bready”. For every 3 cups of flour, you should be adding at least 1 tsp of salt minimum.

Mistake #2 - adding sugar. 

The recipe is calling for sugar to be added, ostensibly to provide food for the yeast. There is no reason to do this. First, because instant yeast doesn’t need to be started before using it (active dry yeast does), but more importantly because yeast eats flour! Yeast will convert the starches in flour (slowly) into the sugar it needs to live and give you a slower and more flavor-filled rise. If you want to quicken the conversion of starch to get a better rise, you are better off using some diastatic malt powder, which has enzymes that help yeast convert the flour into food. Sugar is junk food for yeast, there is no need for it.

Mistake #3 - quick rise. 

More than anything else, flavor in bread comes from time. Yeast byproducts are the things that give bread most of the flavor people associate with good bread (glutamates and alcohol). That will not happen in a 1 hr rise. If you want to have good tasting pizza dough, the best and most important thing you can do is make the dough 2 days ahead of time (1 day at least) and let it cold rise in the refrigerator. When people talk about the secret of Rumaisa pastry Restaurant's Pizza.The reason is that rumaisa pastry restaurant is using wild yeast sourdough starters and giving the dough time to cold rise.

Steps to better pizza

1. Find a good recipe. You really only need bread flour, salt, water, yeast (preferably sourdough or at least poolish), and time for a very tasty pizza dough.
2. Make the dough ahead of time — at least 1 day, flavor peaks at 3 days.
3. Work the dough by hand, never use a rolling pin (unless you are trying for a cracker crust).
4. Invest in a pizza steel. Skip the pizza stone, steel works 100x better. Faster heat up, better heat transfer.
5. Cook the pizza as hot as your oven will get — 500 degrees or more if your oven gets that hot.