Andrew Green is obsessive about pizza: He's kept journals on the different ways he's tried making it until he hit on a crust that's a perfect balance of chewy and crispy. His ideal method involves preparing a batch of dough each day for three days, and blending some of the old dough into the new each time. The recipe here simplifies his fanatical crust-making method so that the pizza can be made in one day; his full three-day process is available here as an alternative. To mimic the superhigh heat of a pizzeria, Green sets a baking stone inside his home oven, which he preheats to its highest temperature; he then finishes the pizza under the broiler. More Pizza Recipes
Maldon salt is flaky and not as salty as table salt. If you don't have Maldon salt, substitute 2 1/2 teaspoons of kosher salt in the dough. Castelvetrano olives, a Sicilian variety, are known for their mild, sweet flavor. Both Maldon salt and Castelvetrano olives are available at specialty-food shops and some supermarkets.
Variation Green also likes his pizza topped with cooked cubed pancetta, sautéed onions, halved figs and grated Fontina and parmesan cheese. He then garnishes the pie with arugula and a drizzle of olive oil just before serving.
The pie is a great match with Pinot Noir.