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?