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Milk Street: The New Home Cooking

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Turns out temperature is pizza dough's secret ingredient

Pizza Dough

1½ days 20 minutes active

Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.

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