I always wanted to be able to make a decent pizza using my own dough and sauce. After several attempts at making dough using various recipes, I wasn't pleased with how difficult and inconsistent dough making can be. Sure, the pizza usually came out ok, but it I wanted more. After spending a bit of time at Pizzamaking.com, I have been able to produce a dough that is very consistent and very good as well. Once you get the hand of it, it is quite easy to make excellent homemade dough. These photos are from my earlier days of making dough using different recipes and flours. Today, my dough is nothing but King Arthur Bread flour, water, salt, yeast and a touch of oil. It's a cold fermenting dough, which means after it is made, it goes into the refrigerator for at least 24 hours or up to 3 days. My favorite style of pizza is the "New York" style pizza (thin crust) and it is what I always make.
This pizza was made using my dough which had been frozen. It was not bad, but frozen dough is nowhere near as good as fresh.
