The Domestic Diva loves this short article on pizza dough written by food writer Heidi Swanson on her blog 101 Cookbooks.
One day in the (a) pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. It must have been quite new at the time, and my curiousity was piqued. Sure enough, the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method - different from the other techniques I had tried up to that point.
If you like to wait until the last minute to make pizza dough, you are out of luck here. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. If you try this recipe and like it, Peter also went on to write an entire book about the quest for the perfect pizza, fittingly titled, American Pie. It's an great reference for those of you who really want to geek out on pizza.