It’s gorgeous, I can’t believe it.

I’ve been trying to perfect a home pizza recipe for a while, been bouncing around a bunch of different recipes and alterations, and I think this one might be it. It’s been a lot of trial and error trying to get a crust that browns correctly, that has a good taste and good gluten development, that isn’t so hydrated that it’s impossible to handle.

Ingredients - 2 1/2 cups bread flour - 300ml water - 2 tbsp sugar - 3 tsp salt - 1 tsp active dry yeast - 1 tbsp olive oil

Cook time 3 minutes at 550°, rotate 180° and cook for another 3-4 minutes (pizza stone preheated for 45 minutes to an hour beforehand).