i moved about 15 years ago from buffalo new york to n.las vegas....was making pizza at home in buffalo for a long time,and always had good tasting pizza,and never worried about how of this or that to put in the dough or on the pizza,family and friends use to rave about my pizza that i made....now living in las vegas i just can't duplicate what i was making back in buffalo,i don't know if its the humidity there in buffalo or a low humidity here in las vegas,it seems my dough comes out done or somewhat guwee,even though the crust is brown on the bottom ,and golden crust don't know how to remedy this situation,here is my receipe maybe you can help,any suggestions would be greatly appreciated.....
2 3/4 cups of gold bond flour
1/8 cup of bobs red mill vital gluten flour
1 1/4 cups of water -warmed to 114-118 degrees
1 1/2 spoons of fleschmanns bread machine yeast
1 teaspoon of olive oil
1 1/4 tablespoon of either brown or white sugar
sometimes i make this receipe in the bread machine and sometimes i just mix by hand
either way it comes out the same or close
i let the yeast and other ingredients activate for 20 to 30 minutes before i make the dough,either in bread machine or by hand,after spreading dough out on a 16" pan i poke hoes in dough with a fork and let stand for another 25 minutes.before putting in oven i add some evoo to the edges ...
then i add the ingrediets ( now it doesn't matter what kind of topping i put on the dough , it still has the same type of crust,as stated above.
i bake the pizza in a preheated oven at 350 degrees for about 15 to 20 minutes or until cheese is melted and crust golden brown..