My quest for the perfect homemade pizza crust took a turn into uncharted territory yesterday, with excellent results.

Earlier in the week I saw a pizza dough recipe in Southern Living (of all places) and the chef mentioned "Tipo 00 Italian style" flour. I'd never heard of that and was intrigued, so I googled and learned that the alleged world's best flour for pizza and pasta is made by the Molino Caputo company of Naples, Italy. (Here's an interesting article from a distributor who visited their factory.)

Molino Caputo Tipo 00 Pizzeria Flour is specially milled from select grains with just the right amount of protein for pizza dough, according to Caputo. They make several special purpose flours, and a few for general purpose. Although there is some confusion on this point, some say Molino Caputo Chef's Farina Tipo 00 flour is basically the same thing and can be used for other purposes as well.

The "Tipo 00" ("type 00") designation refers to the milling, which is super-fine. The "Pizzeria Flour" is also known as "blue bag" flour, and "Chef's Farina" is also called "red bag," although they appear have other "red bag" flours for pasta, bread, gnocchi, etc.

Anyway, I doubted you'd be able to find any around here so I shopped around the internets. Several distributors sell commercial size 25kg bags, and I found a few that break it down into smaller sizes. I ordered a nine pound bag of the Caputo Pizzeria Flour from this guy. And here's what looks to be another good source.

(King Arthur apparently makes an "Italian Style" flour that is supposed to mimic the Caputo flour properties. I don't recall seeing it in stores but it is apparently widely available.)

In researching the flour, I also learned about San Marzano Tomatoes, which are supposed to be the very best for sauces and the only approved tomato for genuine, certified Pizza Napoletana (Neapolitan Pizza). They are grown in volcanic soil in the Campania region of Italy, which includes Salerno and Naples and the village of San Marzano.

Genuine cans of San Marzano tomatoes are supposed to have an EU "D.O.P." designation ("Denominazione di Origine Protetta," or protected designation of origin). Some also have a serial number and date of production certified by the Italian dept. of agriculture. There is apparently some controversy regarding San Marzono "style" tomatoes grown in Florida, California and elsewhere, and there are also widespread reports of fakes with counterfeit labels.

Anyway, I figured I should go ahead and order some of these in my quest for the perfect homemade pizza. The ones I got are Napoli brand, and have the D.O.P. logo, a couple of official looking seals with something written in Italian and a serial number and "Campagna Crop 2010." The other side of the label is in English and has the USDA Nutritional Info.

So yesterday my package of flour and five 28 oz. cans of tomatoes arrived from Connecticut, delivered to my door in a hail storm by our friendly Rastafarian mailman in a USPS flat-rate box. Shipping cost was about 50% of the total for the flour and tomatoes. Which is outrageous, but I'm on a mission. Some of the tomato cans were dented, which seems to be a frequent complaint.

Let me just say, the first time you open a can of San Marzano tomatoes, the smell is rich and earthy and unlike any canned tomato you've ever used. The resulting sauce is even better.

Of course I couldn't wait to try it all out. There are several variations on the dough recipe, but they are basically 4c of 00 flour, 1 and 1/2 cups of ice cold water, 1 and 1/2 teaspoon of salt, and either 1/2 or 1 and 1/2 teaspoons of active dry yeast depending on the recipe (I used 1 and 1/2). Some use olive oil (2 tbsp) and some don't. I made mine with the olive oil.

Technique appears more important than the exact ingredients, although the % of hydration is key. Mix all the dry ingredients in a stand mixer on low speed using a dough hook, slowly add the liquids, mix at low speed for about three minutes, then at higher speed (about 4 on a KitchenAid) for about five more. Some recipes say to let it rest for a few minutes between low and high speed mixing to absorb all the water. Then let it rise for 1 and 1/2 to two hours, punch it down, divide it, and let it rest some more for an hour or so.

The resulting crust was the best pizza crust I've ever made. I rushed it a little, and handled it a little rough. It needs to rest at various points as noted, but I was in a hurry, and should be shaped by hand instead of with a rolling pin like I used. The crust was still awesome, with almost the exact right crispiness, texture and bite for me, although maybe a little flatter, chewier and less airy than I wanted probably because of technique and handling. The flavor is the deal closer. Clean and perfect light bread taste, without any yeasty or wheaty or beery aftertaste.

And the tomatoes. Oh my God! This is what I've been missing. One thing I learned is that I have been overloading my sauce with herbs, seasoning, oil, parmesan and other stuff. This time I just mashed the canned tomatoes with a potato masher and added a little salt and pepper. I also cheated with a little garlic powder because I didn't have any fresh. Best pizza sauce ever.

Some fresh mozzarella and a little fresh grated parmesan and fresh basil on top, with some pepperonis and a light sprinkling of dried oregano (because that's how we like it) and into a 550 degree (hotter than usual) oven onto a baking stone that was pre-heated for about half an hour. (I still use the parchment paper to make the transfer, and it bakes fine.) Check it after five minutes.

Best homemade pizza ever!

Now I just need experiment with the dough a little and, more importantly, find a local source for the flour and tomatoes. Any suggestions?