You can just use all purpose flour for this recipe. Don’t worry about finding a fancy bread flour or 00 flour. This recipe is written for all purpose flour and will work best that way.

Don’t skip the par-bake. Partially baking the crust (before topping it) for 3-5 minutes in a hot oven is going to go a long way in ensuring that you get a perfectly crispy crust. There is nothing worse than a pizza that’s dough in the middle and par-baking will guarantee that doesn’t happen!

Keep it simple when it comes to toppings. I like to stick to about 1/2-3/4 cup of sauce and 1-1.5 cups of cheese and another 1/2 cup or so of per pie. A pizza that is loaded with sauce and toppings will not cook evenly and you’ll end up with a soggy mess! Just remember that less is more when it comes to topping your pizza!

FREEZING: 

Be sure to transfer the fresh dough to an air tight container before putting in the freezer. The dough will stay good in the freezer for up to 3 months (and probably longer but it never lasts that long in our house)!

To thaw frozen dough overnight: place dough in fridge for at least 8 hours. Then place dough out on the counter and allow it to come to room temperature. Then toss, par-bake and top.

To thaw frozen dough quickly: leave dough out on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp. Then toss, par-bake and top.