Strong Italian 00 flour, or pizza flour, is the best flour to give a crisp, light crust with lots of big, airy pockets. It's very finely ground and the Italians love it for pasta-making too.
Pizza dough consists of just four ingredients – flour, yeast, water and salt. It's by working and kneading the dough.
Leaving enough time for the dough to rise will give it a better structure and improve the flavour.
Once the dough is ready to shape into pizzas, it will be stretchy and pliable, so you can pull it into shape with your hands
A fresh tomato sauce for pizza needs a specific type of cooking tomato, namely San Marzano. They have thick skins and flesh, and contain much less water than salad tomatoes.
There's nothing wrong at all with using tinned tomatoes for the sauce. However, buy Italian plum tomatoes, preferably San Marzano.
For a speedy, easy sauce, try using passata – tomato sauce which has been strained of its skin and seeds. Good Italian brands will be thicker and sweeter so buy the best quality you can.
Mass-produced block mozzarella is used for commercial pizzas, as well as for home-cooked. It's quite solid
For an authentic Italian pizza, buffalo mozzarella is the cheese of choice.