Sicilian pizza too crunchy and not soft in the middle

[Santo]

Hello,

I am using 64% hydration dough with KABF. Kneading by hand and 2-3 day CF. I let dough come to RT for 1 hour then put it in light to moderate oiled pan, stretch to fit pan gently in increments with 45 minute rests between stretches. I let it proof for 2-3 hours.

Baking in middle rack (no stone) of 460 degree oven, Doing a parbake with thin layer of sauce for 12 mins at 460 in Lloydpan Sicilian 14"x14", then cheesing and putting sauce on top, baking for about another 12 mins with broiler for 1-2 mins at the end.

My bottom looks golden brown and top looks sufficiently carmelized or melted. But my pizza is overall too crunchy.

How can I achieve a crisp bottom but keep it soft on the inside? My pizza is a little too crunchy. Is there a way to retain that soft tenderness inside while having the crisp on outside?

Should i lower the temp or raise the temp? Should i switch oven positions? Should i use AP flour or a mix of KABF and AP?

What do you think?

Thanks!

[wb54885]

It sounds like you’re cooking the moisture out of the dough. Switching to a blend of AP and bread flour will probably help retain some tenderness, but so will adjusting your bake times and temps.

If your parbake at 460 for 12 minutes is working (check the blank baked dough to see if it’s already drying out by this point), you could do a hotter and faster finishing bake, say just 5 minutes at 550F to quickly melt cheese and cook toppings. Alternatively, you could drop the temp for both 12-minute bakes to 400-425ish. It should take some dialing in to find your sweet spot.

Pan pizzas take well to multiple bakes, but maybe not so long at that temp each time. I would guess your oven position is fine. It would probably help to see some pics.

[SonVolt]

Stop par-baking your dough. I've never found this necessary in a home oven and don't understand why so many people do. Place baking sheet directly on top of preheated stone or steel to ensure even bottom browning.

[PizzaVera]

Stop par-baking your dough. I've never found this necessary in a home oven and don't understand why so many people do.

Its to stop the cheese from burning and losing all its flavor and moisture.

[scott r]

Try more oil in the dough.

[snoissea]

You're likely over baking your pie. That's way too long. And too low a temperature. It doesn't surprise me your pizza is hard and crunchy. My Sicilian is crisp on the bottom with a tender and very moist crumb. I bake for just 10 minutes at 550 with no parbake. Try a higher temp and shorter bake.

This pizza was baked in a Lloyd's 12x12 Sicilian pan, at 550 for 10 minutes, middle rack, no stone or steel.

[RHawthorne]

I'm no expert on this style, but I think a higher hydration rate is commonly used. I would think you should probably shoot for more like 70% hydration, and as another said, max out your oven temp to get maximum oven spring. And don't over-bake it.