What is it? For some reason, even when I use recipes, my dough always turns out tasting like absolute ass.Homemade. I live in a place full of shitty pizza "restaurants". Even the ones that start out doing decent pizza eventually change ingredients and no matter where I order, they all taste the same - some ketchup like "sauce" and
plastic infused with fatcheese. The dough ends up fried due to the amount of fat, unless I order crackersthin pie/NY style pizza.
I have a very simple recipe for pizza dough that I use all the time. It can even be pre-baked and frozen if necessary.
1/2kg of flourWhat is it?
This is probably my problem. I just haven't done it enough to get good at it. Sort of like I couldn't do over-easy eggs so I gave up on them, but it was really just a matter of practice to get them right (most of the time). I usually just use store bought dough, and some of those are actually pretty good.One last thing, the more you make bread (and yeast-based dough), the better you get at it. So much of it is tinkering with measurements and as you get more used to working with dough you can tell what needs tinkering. It's hard to explain but easy to understand once you get your hands dirty.
A margherita is pretty simple. It's literally just tomato sauce, mozzarella and basil.Making pizza requires tonnes of ingredients and if I were to buy all of those ingredients I'd be required to eat pizza a lot because I can only buy those ingredients in quantities of more than I would ever want to put on a single pizza.