I have a pizza recipe that I have been using for a while.
I usually raise pizza dough for overnight.
It comes out soft and fluffy.
I found out some flour product recipe for a percentage of ingredients.
My water for pizza looks too much water in it but it works.
So my question is water cause any scientific magic for the pizza, or I was just lucky not to mess it up? Thank you!
[ My recipe]
Sugar: 1 tablespoon
Salt: 1 teaspoon
Olive oil: 2 teaspoon