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Author Topic: Trying to get a more fermented flavor thin crust  (Read 894 times)

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acs236

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Trying to get a more fermented flavor thin crust
« on: July 28, 2014, 06:45:12 AM »
I followed the "Pizza Inn" recipe on this site, but I've used instant yeast.  Other than that I followed the recipe exactly, including the precise weights and water temperature.

The pizza  turned out very good.  With a parbake of the dough, I was able to get a great crunch. 

The only issue I'm having is that I'd like a bit more flavor in the crust.  I don't smell much fermentation  I don't know if it's the result of the yeast (I don't think so) or perhaps the sugar content or just how dry the dough is.

Any suggestions to up the fermentation a bit?

Thank you.

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