Strong Italian 00 flour, or pizza flour, is the best flour to give a crisp, light crust with lots of big, airy pockets.
You can knead by hand or in a stand mixer with the dough hook attachment. It usually takes around 10 minutes.
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.
For a speedy, easy sauce, try using passata – tomato sauce which has been strained of its skin and seeds.
Mass-produced block mozzarella is used for commercial pizzas, as well as for home-cooked. It's quite solid, easy to grate, melts very well without burning and becomes quite stretchy.
Use a pizza paddle or a rimless baking sheet, well dusted with semolina or flour. Then it simply slides off into the oven without sticking.
They're not expensive and cut pizza perfectly, so it's worth buying a pizza cutter. They also make easy work of cutting pastry, especially difficult-to-handle filo and puff pastry.