"As I look over her recipe on pizza I would modify it. When she makes her dough she uses all-purpose flour. My recommendation is unbleached bread flour instead. She fails to use a food for the yeast to feed on such as sugar or in my case a secret ingredient called barley malt extract is added for the yeast to feed on. Bread flours typically have this malt added. I can tell she most likely gets her dough from a local pizza place instead of making it by scratch. She also uses cornmeal on a baking sheet in order to transfer and slide the pizza to the oven. I don't use corn meal because it burns easy. I use semolina instead, works much better because it does not burn as easy and makes better ball bearings to slide it easier. I would bake at 500 degrees and bake on a pizza stone or pure unglazed Terra-cotta tiles if you want the best results! Bon appetit!
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