You can’t just mix flour, water, yeast, and salt, slap it on a stone, and expect a Michelin star. Dough needs time to chill. Literally. Let it cold-ferment in the fridge for 24 to 72 hours. This creates complex flavors and a drier, more structured crust. Wet, fresh dough is just sticky defeat.
When stretching it, never ever use a rolling pin. That squishes out all the air bubbles that make a crust light and crispy. Use your knuckles. And for the love of all things holy, don’t toss it in the air unless you’re filming a TikTok. You’ll just tear a hole and end up eating air.
The second your dough hits the counter, do not add oil to the outer crust. I know, it smells good. But oil insulates the dough, keeping it from browning. Instead, brush the edge with water or—this is wild—a tiny bit of melted butter just after it comes out. It’s cheating, and it’s glorious.
