I keep getting mixed information on this.
Does anybody know the best flour to use, when making New England Greek style pizza crust? I've attempted twice with all purpose, and while the pizza came out good, it certainly wasn't the style I was aiming for.
The technique I've been using is no-knead dough, 16 hour rise period, cooking on a pan with a high smoke point oil at 500 degrees until the edges are starting to brown a bit.
Also, does anyone know if there is any type of flour that helps give cookies a softer, chewier texture?
I've pretty much nailed the flavor I'm looking for, but the texture is always off. If I do manage to keep them soft, they have a pancake-ish texture, otherwise, they're coming out soft and chewy when they're still warm, but they don't stay that way for longer than a day, no matter how I store them.
Any advice would be appreciated.
Thanks in advance.
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