I haven't been around for awhile or making pizza too often. But now I'm back and was hoping to get some assitance.
I'm looking to make a crust style that is medium thick, light in weight, crunchy on the outside but soft and chewy on the inside. Now I know that means different things to different people so I'll say Pizza Hut Pan Pizza as for as texture but not oily like theirs is. Or Buddy's from Detroit for those that are familar with it. I know most people would say those two are very different but minus the oiliness on the Pizza Hut's Pan I think they are very similar with weight and texture. I agree, taste wise they are different. I have a 2Stone pizza oven or I can use our conventional oven. At any rate, I would appreciate anyone's secrets to achieving this. Thanks. Steve