First day's pie came out sponge-y and flavorless. So, I added more garlic and cheese, and a ton more salt and pepper, which really did make a difference in taste. I rolled out the dough thinner, about 1/8" all around. This technique allowed for a crisper and more authentic crust and crunch. Pat on back, it turned out really well tonight. The real beauty of pizza is that anything tastes great on it. I topped mine with chevre, sweet peppers, heirloom tomatoes, garlic and a couple of fried eggs.
I can vouch for prissy Ms. de Laurentiis' pizza dough, but here are my measurements (I strayed a little from the original recipe):
Pizza Dough
3.5 cups organic unbleached flour
1 cup organic bleached flour
3.5 tbsp canola oil
1 tbsp extra virgin olive oil
One packet of yeast
1.5 tbsp sugar
4 cups of warm water (110-115 degrees. This is important as it allows the yeast to activate properly)
2 tsp sea salt
Mix sugar, water and yeast together. Let sit about 15 minutes until foam develops. In a large bowl, combine the salt, flour, yeast water mixture and the canola and olive oils together. Using your hands, knead dough into ball. Transfer the ball of dough into another bowl that has been coated with some oil so as to allow the dough to rise. Cover with a towel or cling wrap. Wait about 1 hour.
The result should be a sponge-y dough ball about the size of a cantaloupe. Makes about 4 medium sized pizzas.
Wow, the egg on the right looks like it had the stomach flu:
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