After many experiments I find that I don’t notice a huge difference between 24/48h pizza dough with dried yeast and one with a starter. This is the middle-ground recipe I use:
https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/
My biggest learnings are- Don’t oil the dough while it rests, it gets recommended on so many recipes but then it burns in the oven and you get a lesser quality crust.
Caputo 00 pizzeria flour is amazing. Their semolina flour is also ideal for use when stretching the dough.
And a proving tray (the kind with the lid) is a game changer, no more faffing with cling film sticking to your dough.
Also stretching the dough by hand so as not to deflate the crust and not using a rolling pin… I’ve seen actual chefs use a rolling pin on rested dough and thought ‘why even bother resting it?’
Highly recommend some San Marzano tomatoes, I use Fiammante.
That pizza above was cooked in an Ooni Fyra. Highly recommended although if I was buying again I’d probably get one of the ones that uses split wood rather than pellets as it burns through a LOT of fuel.
I learned a lot about pizza making from a YouTube show called ‘The Pizza Show’. I don’t think it’s supposed to be an educational show but I found it very helpful!
