Okay, the temperatures have finally dropped enough to attempt pizzamaking again.... and I had a weekend *full* of fail. Nope, no pictures, it was that bad. On Saturday, I attempted the laminated beer malt pizza dough (I'll put up my formula when I get home and can check my notes), and was using the "stacking" method from Lydia's video.
First thing, I rolled the layers waaaay too thin - I had enough scraps left over for a whole new later (more on that in a bit). The other disaster is that I didn't dust my peel very well, and when I went to launch the pizza, it self-destructed all over the place. Fail all around.
Like I said, I had enough trimmed dough to make a whole new layer, which I decided to cook up, bare, yesterday (Sunday) and what I noticed is that it wasn't at all crunchy/crackery, which it's supposed to be (for the type of pie I'm trying to recreate).
So the advice I'm looking for is: what is the best way to make the crust more crispy? I'm using an electric apartment-supplied oven, so I can't really go hotter, but I could go for a longer bake at a lower temperature (which would tend to dry the dough out while it bakes, if I understand the physics right). I'll need to double check my formula, but I think my hydration was in the 40%-45% range, So I could try bringing that down a little bit also (thinking along the lines of the DKM cracker crust). Is my reasoning at all sound with this?