I'm trying to figure out a few things here.
1. Which has the bigger effect on crust crispness? Oven temperature or length of bake?
2. How does temp and bake time change the outcome for a dough that is made up of 20% fat.
I'm trying to make a better Home Run Inn pizza clone and I am very very close. Their crust is layered with a little bit of flaking and little to no chew. The end crust of a Home Run Inn Pizza is very dense and hard yet the rest of the pizza is tender. My end crust needs to be more stiff. I believe I have the correct ratio of fat% and hydration and believe it to be oven control. My last bake was 14 mins at 450. What differences would I see if the length of bake was another 3-4 mins vs raising oven temp to 500F and cooking for the same 14 mins?