I'm trying to master a good pizza dough recipe - so far I'm doing it using just flour (standard 00, sometimes I add some wholewheat to experiment with some "healthy" doughs), water, yeast (store bought), water and salt. I mix it together and then make it super flat - in the end it is like 3mm or less thick.
The problem is the dough isn't cripsy enough - the egdes and also the bottom layer are moist or something and it doesn't have the feel like from a real Italian pizzeria.
I have only a standard electric owen that can produce heat up to 250 degrees Celsius (or something like that, it's not brand new so probably it isn't in it's best shape).
Thanks a lot!