Author Topic: Hard to chew pizza crust  (Read 654 times)

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Offline jf

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Hard to chew pizza crust
« on: June 30, 2011, 02:58:37 PM »
I'm wondering what is usually causing the pizza crust to be a little hard to chew? It's not a big concern, because everybody who ate slices of my pizza told they're in heaven  ;D

I've been having this chewiness since I started making doughs with higher hydration, I usually do around 50%, these times I made about 60%. My first dough with higher hydration was harder to chew than the second, the second time I kneaded the dough for a longer time. So I assume if not enough gluten has developed then the crust is harder to chew? Or could it be too little fermentation?

I only use 4 components - water, flour, yeast and salt. Crust was rather thin and crispy.


 

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