Unexpected arrival

We made pizza last night. And it was good. Really good. Really, really good. I think we've finally figured out how to make good pizza.

From Really Good Pizza

The crust was thin but chewy, with lots of air bubbles and a definite structure; but it was soft and bready, not pastry-like.

From Really Good Pizza

The crust is certainly the single most important factor to good pizza. We started out making the dough he night before, refrigerating it immediately, and letting it rise just before using it. That worked very well, but we thought we could do better. We've tried several different things to make it better, but we've really only been able to improve a single aspect of the crust at a time; at the cost of others.

This time we made the crust the night before, let it rise and punched it down a few times overnight, and portioned it into crust-size dough balls the next day, which we refrigerated until an hour or so before we used them.

I've been told the secret to good bread is to let it rise many times. All my experiments appear to confirm this statement. Certainly this last batch of pizzas seems to do so.

From Really Good Pizza

So I guess we can stop making pizza now. We appear to be at the top of our game.