The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Cameron writes:

First off thank you for the great recipe!


I have a question about your dough recipe. My dough has been coming out far too soft and I want the dough to be crispier and less chewy. I am using a stone surface specifically made for pizza and I fear that it may be the problem.

I also had problems with this soft crust sticking at first, but cornmeal solves that.

I just want a crispier dough and am curious to know what I can use to accomplish this.
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Hi Cameron.

A couple of things I would look at:

1) What kind of flour are you using.

If you are using bread flour that may be an issue.

I wolud try using a high gluton flour. Or even try using all purpose flour.

2) What temperature are you using to cook your pizza. If you are using a pizza stone, I recommend pre-heating your stone at least 500+ F. for at least an hour.

Your oven needs to be hot hot hot.

3) Finally, I would totally omit olive oil in your dough recipe. The olive oil tends to make the dough a little softer. Try making the dough without any olive oil and see if that makes a difference.

Please let us know how you make out.

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog