Every Friday night is homemade pizza night for us. Last weekend I stumbled upon this forum and was blown away by the content. After seeing pictures of deep dish pizzas, there was NO way I wasn't making one this week
I used Pete-zza's conversion to make a 9" crust from Message #15 http://www.pizzamaking.com/forum/index.php/topic,560.msg5176.html#msg5176
AP Flour: 221g
Water (cold): 135g
Melted Salted Butter: 43g
Kosher Salt: 5g
The flavor was great... I LOVED the cornmeal flavor and the butter, but the dough was a little too bready - I am hoping for a flakier dough. I need some advice on my prep and/or ingredient ratios for a flakier, softer dough.
I mixed the flour, water, cornmeal, sugar and yeast in a stand mixer until combined, then I let it rest for 10 minutes. I then added the salt until combined, then slowly poured in the butter. It seemed as if there wasn't enough dough in the mixer for it to be thoroughly mixed by the dough hook, so I had to knead it by hand for about 5 minutes. I worked it pretty hard until the dough came together and the butter was incorporated. I put it in a greased bowl, covered, and put directly in the refrigerator. The next day, I let it sit on the counter for 4 hours before forming in the pan.
The size was perfect, the flavor was great, but it was too dense for our liking. What can I try different to develop a flakier crust? Would Caputo 00 flour work? Shortening? Laminating? Thanks for helping me on my first post!