Is there a great pizza recipe in the house?

Alright, I'm not looking for any family secrets here but look --- Every time I make pizza dough from these home style cook books, it's NOTHING like the stuff I made years ago, in an Italian restaurant I worked. What am I missing? I want that dough to be fairly heavy, and it's got to be elastic, and yet spread and basically hold it's shape when I'm done. These book things give you this spongy stuff that springs right back to the size of a bottle cap after you fumble with it for a minute or two. There's flour, yeast, water, olive oil maybe...I just want the stuff that's going to be what it should be....Amen if you can help me. Thanks.

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