We started with our no-knead pizza recipe. Over the years we have reduced the hydration. We have increased the salt to increase flavor and texture of the dough. We use a percentage of smoked flour in the dough. We have added some durum to the flour blend to provide a bit more bite and structure to the dough. We incorporated olive oil to enhance elasticity. We removed the sugar.
Yesterday we made pizza with these adjustments. The dough was light and fluffy. It was crispy on the outside and tender and custardy on the inside. The pizzas were delicious. They were enjoyable. They were smile worthy. We like to cook our pizza at 600°F. Our pies develop more char and blister faster when there is a fresh log on the fire. I like these results.