So…I’ve been making pizza for a number of years now and in the last year found this subreddit. I’m looking for some feedback. This is my standard pizza, I use 00 flour, hydrate dried yeast with water which has 1 teaspoon sugar in it. I combine the flour with some salt, a glug of olive oil and the hydrated yeast. I work the dough for 20 mins then set aside for 24 to 48 hrs before use. I form the pizza on an oiled oven sheet dusted with some semolina flour. Tomato sauce is made from blitzed sun dried tomatoes and a dash of passata and olive oil to loosen it up. What can I do differently? Better? More authentically? Is there a bible for authentic pizza that I should read? TIA for any feedback.
by spangliest