Author Topic: Still trying for the crunch...help  (Read 405 times)

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Offline caltheide

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Still trying for the crunch...help
« on: August 19, 2013, 04:26:22 PM »
What gives a pizza crust that delicate beautiful crunch?  Is it the type of flour used or the mixing/kneading process or the cooking method?  Iím still searching for that elusive crunch.


Offline Tscarborough

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Re: Still trying for the crunch...help
« Reply #1 on: August 19, 2013, 05:05:09 PM »
Yes.

Offline Tscarborough

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Re: Still trying for the crunch...help
« Reply #2 on: August 19, 2013, 05:07:51 PM »
You can add some crunch using semolina, but it seems like most of it comes from high heat.

Offline mkevenson

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Re: Still trying for the crunch...help
« Reply #3 on: August 19, 2013, 05:20:40 PM »
Hmmmmm, I have found that longer cooks,ie 4-5 min, and lower temps ie 500-600 F usually produces more crunch in the crust. Lower hydration %, 58-61, might also help.


Mark
"Gettin' better all the time" Beatles


 

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