Recipe recommendation

[Nachios88]

So I'm looking for a dough recipe that is as close to those authentic Italian pizzas? Puffy and crusty, that's what I'm going for. I tried a few recipes I found, but they all kinda felt like bread. It's not like I didn't eat the pizzas, that's not happening in my home, but I'm trying to get that authentic dough just right.

 

[kcinwv]

Lidia Bastianich has one on her lidiasitaly.com web site that I want to try

 

[Brandy]

Yeah, I feel you, nothing beats that real Italian pizza crust. You'll want high-protein flour, a long cold ferment (like 48–72 hours in the fridge), and super high heat....makes all the difference

 

[GreatFood40]

hi @Nachios88 , you need to know that the biggest difference between a "bread" crust and a true pizza crust is the flour and the fermentation.
A lot of recipes call for all purpose flour, but you really need to use Italian 00 flour (like Caputo or Antimo Caputo).
It's milled finer and has a specific gluten structure that gives you that light, airy interior.
Also, a long, cold ferment in the fridge for 24-72 hours is a total game changer for developing flavor and that puffy, airy texture

 

[pitzuhqueen]

To get it right, you need high hydration dough, long fermentation, and 00 flour. Mix it up the day before, let it cold ferment overnight, and bake as hot as your oven will go, those three things get you closest to the real deal.

 

[black lily]

The key to that light, puffy, and crusty texture is all about the flour and the fermentation process. Most traditional recipes use '00' flour because it has a lower protein content than standard bread flour and it's ground very fine which creates a smooth, elastic dough that stretches beautifully.