I have been using Peter Reinharts pizza dough recipe for three years With excellent results. I have recently used a receipt from a pizzeria in Australia
8 kg flours, 1 tsp salt, 1 tsp instant yeast, 2 tsp sugar, 500 ml olive oil, 1 beaten egg.
results are excellent. I ferment the dough in the fridge for 24 hours. The final pizza is thing and tasty. I make pizzas in a wood fired oven and am amazed with the results on the recipe.
I would appreciate any comments on this pizza dough recipe