I was making a quick batch of Jerrymac's NY recipe and for the first time it came out soft and chewy with no crunch. I typically get the soft dough but with little chew (tough) and a crunch when I cut it and bite into the crust.
I used better for bread flour and I used clover honey I upped the honey to almost 2Tlb and the salt was 2 tsp Morton kosher salt both are a bit over the original amount but what I typically do.
I thought that I might have kneaded the dough a bit much and that is why it became tough but other than that I can't think of what I did to loose the crisp outer shell.
I baked the pizzas on a stone, bottom rack, 550 for 3 min and 3.5 with broiler on. (this is typically how I do it)
Does anyone have any ideas as to why this can happen so drmatically with a similar recipe and procedure?
