I've been trying like crazy to replicate the Giordano's crust, but haven't had the best of luck. My dough doesn't seem to be plumping up like a lot of others but rather stays thin and crispier. I would love to have more plumpness to the dough. What should I try changing up?
1.5 cup Flour
6 TBS water
1 tsp yeast
3/4 tsp Kosher salt
3/4 tsp sugar
6 Tsp oil
Need for 2-3 minutes total, usually leaving the dough kinda biscuity and flaky. I then have tried letting the dough raise for 8 hrs at room temp and I have also tried just baking it straight away. Found there really there is barely any difference in the two. After it has risen for 8 hrs there really isn't any noticeable difference in the dough size, is this normal?
Tried baking in a Pyrex dish and in a spring form pan at 400 and 375 until cooked.
Any ideas on how to get the dough to rise more in the baking process so it plumps and I end up with a thicker crust? I have also tried rolling it out a little farther and doubling it back over the edges, but that just made a really heavy & thick side wall and not very good. I recently read that Buzz is now suggesting 3 TBS per 1 cup flour, could that be my sole problem? Any other ideas?
Thanks ahead of time.