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These tips and trix ARE NOT taken from a cookbook, they are mere
accidents which just happen to make the pizza revolutionary!
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This pizza is with swedish meetballs and tomatoes (the poor mans pizza)
Tip 1.
When the dough has finished growing, put it in a plastic bag and put the bag in the refrigirator for at least three hours, for best result 1 whole day. You can keep the dough in the fridge for more if you want, up to five days I have tried. The freezer will do great also. This will make the pizza dough more CHEWY.
Tip 2.
If you want the pizza more CRUSTY take the lid off at the end of the growing period and leave the dough open for 15 - 30 minutes. This will "dry" out the doughs surface. The longer you leave it open the more crusty the sides and the bottom of the pizza will be.
Tip 3.
This a very nice variation of the pizza. Make a flour mixture of 50% corn flour and 50% regular flour, make the dough "looser" than regular, use less yeast and a little more baking powder. This will make the pizza very different, more pizza hut like.