Pizza Dough

Allow refrigerated or frozen dough to come to room temperature before shaping for best results.

Knead the dough until it's smooth and elastic for a good texture.

Let the dough rise in a warm place until doubled in size.

If the dough is sticky, lightly flour your hands and the work surface.

For a crispier crust, preheat your pizza stone or baking sheet thoroughly.

Tomato sauce

Mozzarella cheese

Various vegetables (peppers, onions, mushrooms)

Meats (pepperoni, sausage)

Herbs (basil, oregano)

Not letting the dough rise enough, resulting in a dense crust.

Overworking the dough, which can make it tough.

Using cold dough that is difficult to stretch and shape.