factors affecting dough crispness??

[lag]

I still have trouble getting a consistently crispy bottom in my WBO after experimenting with different flours, recipes, etc.

Does anyone know how each of the variables affect crispiness?

higher or lower hydration...
AP or hi-gluten flour....
oven temp   (higher temp with shorter cooking time or opposite)...
addition of either sugar or oil in recipe....

Thanks!

[Pete-zza]

lag,

Those are good observations. You have put your finger on several of the factors.

Guided by what Tom Lehmann has written on this subject over the years, I, too, have had opportunity to post on the subject. In this vein, you might take a look at the following posts, including links to what Tom has said on the subject of crispiness and the factors that are implicated and their interrelationships:

Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,14442.msg145831/topicseen.html#msg145831

Reply 402 at http://www.pizzamaking.com/forum/index.php/topic,3944.msg26152/topicseen.html#msg26152

Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,2451.msg21354/topicseen.html#msg21354

Peter

[lag]

Peter:
Thanks for the links;
guess I have some "homework" to put this all together.
Tried some new dough today with Kyrol  Hi- Gluten flour from Costco business delivery,
In the fridge use for use tomorrow.

[shuboyje]

Crisp crust isn't really the trademark of traditional wood fired pizza, but it is doable.  A fairly standard dough made with malted flour and cooked at 650-675F on the hearth for about 4 minutes will be much more crisp then Neapolitan pizza.  If you are looking for something thin and crispy or cracker crust that is probably doable too, but i wouldn't have much guidance and your wood fired oven is probably a much worse tool for the job then your home oven.