Author Topic: What should I change to get crispier?  (Read 3039 times)

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Offline jsaras

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What should I change to get crispier?
« Reply #25 on: February 10, 2015, 08:34:56 AM »
They run their dough through a sheeter or a press thingie, similar to Pizza Rev.  It's basically a high gluten flour (Pizza Rev uses Pendleton Power Flour), hydrated on the low side (I'd guess 56-59% water) with an overnight cold ferment (0.25% IDY approx).   Take a rolling pin to it before baking.
« Last Edit: February 10, 2015, 08:42:19 AM by jsaras »
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Offline Bisquick

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Re: What should I change to get crispier?
« Reply #26 on: February 12, 2015, 11:41:59 PM »
If I'm not mistaken, the way to get a crisper crust is rather simple. Try these steps:Eliminate oil in the dough altogether (if you must have olive oil in your recipe for it's texture/flavor, try using a small amount in your sauce), and increase the salt to at least 2%. (You may even consider using 2.25%). Salt not only controls yeast but also toughens your gluten strands. This may effect flavor, so you might try adjusting the amount of yeast or slightly raising the temperature you proof at to compensate. If you want a crisp crust, avoid the use of fats/oil or sugar in your dough. These ingredients tenderize gluten.