hey - bread-baking friends... question.

[rmd]

okay, so, i tried making pizza dough a while back, and it turned out kind of mediocre. it ended up being too crunchy for the thickness. (if it had been cracker-like and a quarter inch thick, that would be cool. but cracker-hard and half and inch thick is *bad*.)

how do i get my crust to be less "solid thick brick" consistency? i tried rolling it out thinner but it really wasn't willing.

suggestions?

thanks!

Comments

[liralen.livejournal.com]

Hee. sounds like having a Source is a good thing.

Three things for hard resulting pizza. a) don't use a bread flour, do use a lower protein flour b) be sure your recipe has plenty of olive oil in it c) the dough'll need to be kinda slack to start, not firm and dry before you even roll it out, i.e. it'll need plenty of liquid in it, not so much you can't handle the dough, but it shouldn't be rubbery, and it should just stick, a little, to your hands if you don't have flour on them.

Hopefully that'll help. Chicago deep dish pizza doughs have a huge amount of lard in 'em, which is why they get so crisp on the outside and are so soft on the inside, it's nearly like baking your pizza on a yeast biscuit.

[browngirl.livejournal.com]

Darn, she beat me to it. This was the advice I was going to give. :)

Um, look through www.kingarthurflour.com for interesting things you can buy (like pizza dough improver) for your homemade pizza.