Edit: The video in the article is a pretty good dough "recipe" If you go down the rabbit hole, when making your dough try to source some double zero flour (00

Edit: The video in the article is a pretty good dough "recipe" If you go down the rabbit hole, when making your dough try to source some double zero flour (00 flour) and experiment with "hydration" percentages which is the ratio of water and flour. These are the two ingredient factors I have found to have the most impact. The "recipes" are much easier than you think - it's mostly a waiting game