Ive had some trouble getting the desired crust on my pizza.
Can you tell me what im doing wrong?
I usually use 3 cups KA bread flour.
I dont have the recipe on hand at the moment- but the rest of the ingredients are the basics- yeast water salt and a lil oil- NO SUGAR
I also assemble it on some parchment and put it on the baking stone at 450 ( with the parchment)
This all results in a pale crust.. not too much browning at all.. The cheese would begin to brown but the bottom is pale, pale, pale. This is where i figured some sugar would help.
Also the texture of the crust is not what i want.. I want a "corner pizzeria" bottom. Softer with a lil chew.
Mine was a lil harder with less chew.
I tried moving the stone as well.
Initially began in the middle.. but my cheese would brown way before the bottom
moved to lower.. and that helped balance that out..
So any ideas? thoughts?
Would all AP flour help? or just be harder to stretch?
Is the parchment hurting the crust? should i just use cornmeal and assemible on the peel?
Also any thoughts on different flour combos?
i have semolina and like the crunch it can give on a thin crust.
also i have oo flour. should i use instead of bread flour for pizza?what would the difference be>?
thanks much for the help