I more or less followed ww. pizzamaking.com/nystepbystep.php
Is this recipe supposed to give me fluffy springy crust?
I want springy crust.
Made my first 2 pizzas. Flavor was good. But the crust was mediocre. It was somewhat bready and 0.5" thick. I didn't see any big bubbles in the crust. And the bottom of the pizza had a stale 1mm thick dry bread layer. I failed at making the bottom brown or slightly charred.
I used gold medal all purpose unbleached flour, since that was all i had in my kitchen.
Am I using crappy flour? Can I make a good crust with gold medal?
Here's what I did:
After taking the dough out of the fridge and letting it sit in room temp for 1 hour, I used a roller to flatten the dough into a round disk.
Should I have just used my hands & fingers instead?
After flattening the dough, I put the sauce and toppings on immediately after.
Should I have let the flattened dough sit a while before adding toppings?
I put the 0.5" thick Saltillo quarry tiles into the oven, and preheated the oven to 500F, but I only left it at 500F for 10 minutes before putting the pizza directly on the tile.
I overlooked this part, and didn't let it run for 60 minutes.
Is this why I got the 1mm thick stale layer on the bottom of my pizza?
Was the tile just not hot enough?
After putting the pizza on the tile, i baked it for 20 minutes at 425 F.
Should I have left it baking at 500F instead?
What are some tips to better make a chewy springy crust? Should I give more sugar to the yeast?