The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

toni writes:

Albert my dough always seems to be tough...i like a nice thin
but not overly
thin pizza about a 1/4 inch crust I like it to be crispy but
not too
tough..i am having a hard time getting the right consistency, I
have tried
lightening up on the flour.

Now my last batch I bought the high glueten
all trump flour and it seemed towork out better
but still not quite right...

Then my pizza crust is usually soggy in the middle pieces even
though I move
all the ingredients to the outside very thin in the middle, the
crust
doesn't seem to cook in the middle evenly.
I just ordered some new pizza ware, a couple screens and a stone

Any thoughts

I am turning to the Forum for help on this one.

Thanks,
albert

[GOOMBA]

TONI:
Good morning. I am sorry you are having a pizza dough problem. We cannot help you Toni unless we know the recipe you are using. We must also know about your handling the dough after mixing. Mixing is very important because the gluten must be developed properly. Tell us about the oven temp. you are baking at as well. Are you using a baking stone??
Till then enjoy the rest of the day.

~GOOMBA.