I was never lucky in making pizza. Finally, I came across a recipe for a great pizza dough which actually results in, in fact, the world’s best pizza.

For two pizzas you simply need

150 gr. Hard wheat Semolina
75 gr. Semola di Grano Duro Rimacinata
75 gr. Farina di Grano tenero TIPO “00”
180 gr. Water
6 gr. Salt
3 gr. Freash yeast
Olive oil

I was pointed to this recipe in one of the podcast episode of Bits und so. You can read the whole recipe in this forum, German only though.

Pug it and leave it for at least 48 hours in the fridge. Said that you can leave it there also for 2 weeks. It gets even better the longer it sits there.

We get perfect results out of our simple kitchen oven by using a pizza stone from Pimotti which I picked up at Amazon.

As a result you get fabulous pizza: