what makes p.johns,pizza hut, dominos, costco, crust moist?

[madpainter]

i have seen all the recipes on this page about these recipes i was curious how do they get their crusts so nice anc cripsy without being totally crunchy,know what i mean?pjohns pizza hut and costco and dominos has generally the same crust  how do they do that

[chiguy]

 I assume that the use of the pans & screens by the pizza chains are partially responsible for the similar crust textures. Also they all most likely use oil and a bit of sugar in the dough, these act as a tenderizer in the finished crust.     Chiguy

[tuberacer]

Don't forget milk! I use 2% milk instead of water in my pies, and they always come out with an airy chewy crust - just the way I like 'em. 

[husker3in4]

You mean instead of say, 1cup of water, you use 1 cup of milk? Total substitution?

[November]

Don't forget milk! I use 2% milk instead of water in my pies, and they always come out with an airy chewy crust - just the way I like 'em. 

Chewy in part because of the acetic acid produced by the yeast reacting with the milk's protein during baking to form a primordial cheese within your crust.

[husker3in4]

Can anyone verify that substituting milk for water completely is a good thing?

[chiguy]

husker3n4,
 Here is very informative Q& A from Tom Lehmann(dough dr.) on the subject of milk in pizza dough. http://www.pmq.com/mag/2006january-february/lehmann.php
                       Chiguy

[tuberacer]

Can anyone verify that substituting milk for water completely is a good thing?

Well that strictly depends on personal preference. Give it a shot of you like your crust like I described above. I'll be making some pies this weekend - I'll post some pics so you can see the results.

[Randy]

No, milk is not necessary for a soft crust, but it is one way of doing it.

[November]

It depends on whether you prefer yeast colonization or bacteria colonization.  Cow's milk is a not a natural food source for yeast, but it is for bacteria.  You'll have to concern yourself with all the same care you generally take to keep milk from going bad in order to keep the bacteria from overrunning your yeast.

- red.november