I am new to this forum and have a question about ingredients.
For six years I worked for a New York Style pizza shop here in SC, but I never made the dough.
I thought it was the best pizza I had had other than Uno Chicago Grill's Chicago Style.
Now, I work for a trucking company, but I am making pizza at home and the pizza we have here, as far as brick oven pizza goes, is better than what I can get in the shop I used to work at or in town, so far.
My crust isn't bready and has a better flavor than at the shop where I worked. I know I am using a different flour (I use KASL, the shop used All Trumps). I may also be using a hotter oven (500F at home vs 425-475F at the shop). My question is if I am using a higher percentage of oil than what was used at the pizza shop, will that make the crust less bready or is it a combination of factors?
Just trying to figure it out,