At a glance
You're looking at a two-day project where the real magic happens in the overnight fridge rest—this lets the dough develop amazing flavor and texture. The key to success here is nailing three things: using quality flour, getting your oven screaming hot (250°C+), and giving that dough enough time to rise and develop before baking.
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Tip: buy good flour
Good-quality flour is the foundation. When I don't have Italian pizza flour on hand, I use a fine plain flour like Babiččina volba. It's worth paying a little extra (yes, it's really just pennies) — I promise you'll notice the difference.
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Tip: make it the day before
Mix the ingredients into a smooth, pliable dough, then place it in a large bowl and refrigerate overnight. The next day, take the dough out, divide it into balls, and let them rise in a warm spot for about one to two hours. One kilo of flour makes four to six dough balls.
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Tip: preheat the oven really well
A thoroughly and thoroughly hot oven is essential. My oven maxes out at 250°C, so I set it to fan/convection and let it heat up properly for at least ten minutes. If it could go higher, I certainly wouldn't complain — the pizza would be even better.
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