I love Pizza Therapy. I've been making pizza for the last 15 years, but I 've never been satisfied with the result, thanks to pizzatherapy I am learning again. I used to make the pizza dough with a recipe similar to yours, more olive oil, all the water in the yeast mixture, no sugar in the yeast mixture. This weekend i will use your recipe step by step
I have some questions for You

1) My pizza never gets crispy!!!!!
2) How much yeast in grams? Here in Buenos Aires the package is 10 grams. (is it
enough for 4 coups of flour?)
3) A good recipe for a good tomato sauce for pizza? (I use olive oil, garlic, salt and
canned tomato)

Next week I'll send you a picture!!!

My Response:

Thanks for writing Fernando.

1) To make your pizza crispy, first make sure you pre-heat your oven for an hour to 500+ F. (260+ C.) Make sure your oven is HOT, HOT, HOT!

2) For yeast: if you make your dough the day before 1 to 2 teaspoons of yeast should be enough.

3) For me, I usually use stewed tomatoes for my pizza. I smoosh them down with a fork, and put them on the pizza.

I do have a red sauce you can use. There is also a video. Here is the link:

Basic Red Sauce / Gravy

I can't wait for your pictures!

5) My Interview with the Blonde Vegetarian:

Here is an interview I did with local author, Rebecca Woodland. She has a brand new cookbook out.

You can watch the video, right, here:

Click HERE