I’ve been making my own pizzas now for quite a while. They come out good but the crust isn’t the consistency that I’m trying to achieve. The crust is thin, but bread like in its consistency. I’m trying to achieve a crust that snaps cleanly when you break it apart, rather than tearing raggedly like a piece of bread.
I assume that I’m developing too much gluten. I usually use unbleached all purpose flour. I recently tried Tipo 00 flour imported from Italy with the same results. My dough recipe is as follows:
1 tsp. instant or rapid-rise yeast
3¼ cups unbleached all-purpose flour
1½ tsp. fine sea or table salt
1 Tbs. sugar
1¼ cups water @ 75 degrees F.
2 Tbs. Extra Virgin Olive Oil (EVOO)
1. Place the dry ingredients in the food processor bowl and mix for 10 seconds.
2. Mix the water and EVOO in a measuring cup.
3. Slowly pour the water/oil mixture into the feed tube of the processor with the motor running.
4. When the dough pulls away from the sides of the bowl, process for 10 more seconds.
5. Place the dough onto a floured board and form into a ball.
6. Place the dough ball into a bowl and rub or spray it with EVOO. Cover with plastic wrap and let it rise for 2 hours. The ball should double in size.
7. Remove the dough from the bowl and place it on the floured board. Form the ball into a log and divide into two equal pieces.
8. Form both pieces into two balls. Return one ball to the bowl. Cover it with plastic wrap and place it in the refrigerator. Put the other ball into a zip lock bag and freeze it for later use.
9. Remove the first ball from the refrigerator and place it on the floured board. Pat it out into a disk approximately 6 to 8 ins. in diameter. Cover it with plastic wrap and let it come to room temperature and rest for approximately 1 hr.
10. Carefully stretch the dough into a pizza form that is between 12 & 14 ins. in diameter. Place the dough onto a floured (or cornmeal) peel. Add the toppings (tomatoes, cheese, etc.)
11. Place the dough onto a baking stone in a 500 degree oven and bake for 7 to 10 minutes or until the crust is golden brown with a slight char in some spots.
I was thinking of using 3 cups of flour and a 1/4 cup of corn starch instead of all flour or maybe use some pastry flour to reduce the total gluten.
Should I use less yeast or maybe reduce or eliminate the first rise? Any suggestions will be appreciated.