i see alot of pizzas looking dry at times, how do we get no as crunchy of a crus

[madpainter]

i see alot of pizzas looking dry at times, how do we get no as crunchy of a crust but a little flexibility in the crust

[loowaters]

i see alot of pizzas looking dry at times, how do we get no as crunchy of a crust but a little flexibility in the crust

Well, what we're looking for in a Chicago Style crust is stiffness but if you want something with more flexibility then you want something breadier.  Use a higher gluten flour (or bread flour) and knead for a longer period.

Lou

[chiguy]

 Hi Madpainter,
 If you are referring to Chicago deep dish i can say with the amount of oil being used the crust will be anything but dry.
 But hydration/water %, oil %, as well as proper baking times & temperatures will all be a factor.    Chiguy