Well, there is no perfect “fast” pizza dough solution. For simple pizza, it takes 48-72 hours for the dough to be perfect (most of that time in the refrigerator).
I didn’t believe that until today, but I made an inferior pizza, but still is 99% better than anything locally here in Southern Maryland. Next time I hope to rise to a “B”.
Most Americans don’t have a clue what real pizza is. I had the luxury of spending a half year in Napoli. I will never be able to recreate the pizza from that historic region, but I will get closer!
Now, can I get my high-end convection oven over 550 F?
