Hi I have a pizzeria in South Africa.
The people enjoy the taste of my pizzas but I often get people that tell me that when they pick up a slice its too soft and hangs.
This is my recipe: 70g Dry Yeast, 82.5ml regular salt, 300ml olive oil, 3,25l water, 5kg bread flour 35ml salt.
I cook the pizzas in a woodfired oven and add a good amount of toppings cause that's how we like it in SA.
I'm looking for a base that's crispy on the outside, soft in the middle and able to carry the weight of the toppings. The weight of the large pizzas (30cm) dough is 310grams and is about 3-4mm.
What can I add or reduce to to achieve my desired pizza base.