My thinking (and I love to hear your thoughts) is the more water the weaker the base ie floppy... Less water = a crispy base, but not enough water a very hard base. No yeast again a hard more compact dough. Light, thin and crispy with a bit of strength so it does flop is this possible?
"Hard more compact dough" is vague and open to interpretation, especially since you're talking about using dough without yeast.
After sitting around for a few hours at room-temperature, a low hydration yeast dough certainly feels softer than the same dough without yeast. However, I pretty much always think of dough stiffness as the stiffness of dough immediately after mixing, rather than how it feels after it rises. So under those terms: Yeast does not affect the stiffness of dough, but it can affect the rigidity of crust. And based on the results of my unleavened experiment, I feel pretty confident saying yeast affects crust rigidity in a completely opposite way than what you seem to be thinking.
Yes, more water (or higher hydration percentage) = more flop potential. But to me, lower hydration percentage translates to crunchy
, not necessarily crispy
. Also, hydration is not the only factor that determines a dough's potential for crispy/crunchy vs. soft/floppy. In fact, I don't even think it's the biggest
factor, as I'll try to explain.
Based on the results of my experiment with yeastless dough vs. unrisen yeast dough, I can tell you that stiff, yeastless dough does not translate to crispier or crunchier crust than unrisen yeast dough. In fact, my results showed the complete opposite. After making only a few pizzas out of yeastless dough, I can say with a high degree of certainty that I would never consider using yeastless dough again. Especially in a commercial environment. Just by including yeast in the dough, without giving the dough any time to rise, my pizzas were crispier and crunchier than pizzas made of identical dough with no yeast. The pizzas made of yeastless dough were floppy, watery, tasteless, and unmarketable.
In the end, my experiment told me that no yeast
leads to soft, floppy, wet crust, even with low hydration dough (40%). Yet in this experiment, as well as in other pizzamaking adventures, I've made countless crispy crusts out of yeast dough ranging from 40% hydration to 65% hydration.
If you choose to offer pizzas made of yeastless dough, I feel pretty confident predicting that the pizzeria won't be busy for long.