Cuprajake
I tend to prefer cold proof dough recipes such as the one below. I find giving a longer time to prove gives a better taste and a better finished product. You are introducing more carbon dioxide that way which then under high temperatures will make the dough rise more, resulting in a lighter crust. More like a neopolitan pizza.
Good ingredients/Good proving method/High heat 400c min/Stone floor = Good pizza
Then just finish off with a good coffee. Sorted!
