The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Heidi writes about using a dough recipe:

The pizza turned out quite well, I used a pizza stone which helped with an
authentic flavour (I think!).

This is the 2nd recipe I have used (though they are both similar). The
dough was still quite bready, I want to get the results a bit chewier - do
you have any ideas? Am I doing something wrong?

My response:

I would wonder what type of flour you are using.
I have used all purpose flour to get a little more crunch.

Also maybe a high gluten flour may help you to get a little more snap to your crust.

Any other suggestions?

Thanks in advance,

albert
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