The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Jim writes:

Hi....
I want to say many thanks for all you do for the pizza fans out there.
I have a quick question.
I've gotten the dough texture and taste just how I like it - New Haven style.

I kneed it until smooth in the KitchenAid and then let it "cold rise" in the fridge overnight.

My problem is that when I bake it, the outer edge doesn't rise much and is crispy. I like it a bit chewy but still charred in places.
I preheat a pizza stone to 500 degrees for about one hour. Then bake for about 8-9 minutes.

Would the edge rise more during cooking if I reduced the temp to say 425 or 450 degrees, and then cook a few minutes longer? Also, perhaps I'm stretching it too thin?

Your thoughts are very much appreciated.
Cheers, and happy pizza days to come!!!

My response:

Jim I'm stumped.

You are doing everything I do to make pizza.

you may try:

-hydrating the dough a bit more. That is using a little more water.

- using a differnent kind of flour. Try making the dough with a high gluton type of flour

- experiement with caputo, all purpose or even bread flour.

-making your pizzas thicker

Let us know here how you make out.

Does anyone else have any suggestions for a chewy crust?

thanks in advance.

albert
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"Pizza on Earth...Good Will to All!"
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[dfandreatta]

Try a deep dish pizza crust recipe that substitutes some corn meal for some of the flour. The recipe I use is based on 5-1/2 cups of flour with 1/2 cup of corn meal - you can adjust the proportions based on how many cups of flour your recipe calls for.
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"Papa Don"
Apollo Beach, Florida