Author Topic: i see alot of pizzas looking dry at times, how do we get no as crunchy of a crus  (Read 1329 times)

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Offline madpainter

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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


Offline loowaters

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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
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Offline chiguy

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 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


 

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