Author Topic: What is the main factor to a tender crispy crust?  (Read 250 times)

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Offline mohalfares

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What is the main factor to a tender crispy crust?
« on: September 23, 2014, 04:07:39 PM »
I'm seeking a dough that's tender with slightly crispy exterior. Something close to Neapolitan pizza dough. What is the main factor here?

If I said check the correct answer:

- Flour type. It should be finely milled. That means any 00 tipo flour would probably give me what I'm looking for
- Heat temperature & time. More heat with less time is what I'm looking for, while low heat with more time leads to a tough dough
- Hydration percetange

Would it be possible to check one?