Dense crust... I don't want dense crust...

[Liquify]

My crust for the pizzas I make is always very dense.

I use Active Dry Yeast and always let the dough rise.

I am just wondering why my doughs are always so dense rather than having a nice "fluffy-ness" to them that isn't so dense.

[scott123]

Bake time?

[SinoChef]

Oven?

Sugar?

Yeast?

[Riprazor]

Are you rolling or stretching?  Rolling = bad and tough/dense, Stretching = good and tender.

[Liquify]

It seems like there is more to dense than I thought.

I usually roll the dough out of the dough ball and then hand stretch. I'm guessing I should hand stretch it out of the dough ball.

Also... I do use sugar and I use ADY

[norma427]

Liquify,

What level of hydration do you use for your dough? 

Norma

[The Dough Doctor]

I'm with Norma on this one. The temptation is to use low absorption since the dough handles so well with lower absorption, it is the higher dough absorption that softens the dough allowing it to more easily, and fully expand (oven spring) during those first few seconds in the oven.
Tom Lehmann/The Dough Doctor

[scott123]

How long are you baking the pizza for?