I have been practicing for 6-8 months now to make a 'perfect' pizza at home, but I have only been amazed with my results once. Here is my recipe:
500g 00 flour (or strong bread flour if I don't have 00 )
1 tsp salt
10g fresh compressed yeast
sometimes add 2tbs olive oil.
My technique is:
Add yeast and sugar to warm water (110-120 degrees f)
Mix and let stand for 10mins as I weigh other ingredients
Mix all ingredients together and knead for 10 mins on the bench by hand. Often have to add some flour if mix is too wet/sticky.
Put dough in a floured bowl and cover with damp towel, let rise in warm room for 1-2 hours (depending on how hungry I am/ how much Time I have)
Put onto bench and knead by hand for 5 mins to knock air out of the dough and cut into 3 balls, which I let sit for 15 mins before pressing out into 11" crusts.
I use a convection oven at 250 degrees Celsius (480 Fahrenheit) and use a 12" pizza stone. My oven has a pizza function which heats from above and below. (not sure if this is a good thing? )
My results are usually 'ok' and there is never any leftovers, but somitimes I am dissaponted. Is there any element of my recipe or technique that can be changed? I like the American style 'papa johns' airy crust with a bit of crunch and chew, but mine often end up floppy and crust is undercooked in the centre. Quite often it's too chewy and a little too tough.