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
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.
