Why This Recipe Works
Bread flour gave us the best texture for our pizza dough recipe and more water made our dough softer and more elastic. We chose a food processor for kneading our pizza dough recipe because it incorporates the dry and wet ingredients evenly; also, the blade kneads the dough in just 30 seconds. We found that our fingertips and hands did a better job of stretching and shaping the dough than a rolling pin or flipping the dough into the air (this may work in a pizza parlor but can prove disastrous at home). Once the pizzas were assembled and ready to bake, we found that using terra cotta tiles or a pizza stone was a must for producing a crisp crust.