Here is another consultation between PizzaMan and a friend:
From: ADAM
Date: Sat, 2 May 2009
To: PizzaMan
Date: Sat, 2 May 2009
To: PizzaMan
Hey a quick question on my "P.A.P.B."….My biggest problem is being consistent about my dough. It’s a little tough on the bottom. Not as soft as I like. Maybe too tough on the bottom. Did I knead it too long? Not let it rest enough? Too much flour? Stone too low/high in the oven?
Hope all’s well.
Adam
From: PizzaMan
To: ADAM
Date: Saturday, May 2, 2009
To: ADAM
Date: Saturday, May 2, 2009
Do you mean too crunchy? Too thick? Too dense?
PizzaMan
From: ADAM
Date: Sat, 2 May 2009
To: PizzaMan
Date: Sat, 2 May 2009
To: PizzaMan
Nobdy else seemed to notice, but almost too stiff. Nice crunch though. I always prefer a limp NY style, but mine are definitely more hearty. Even thought my dough is your NY style, I seem to add enough flour along the way….Now I need a metal scraper to get the sticiy dough off the maple chop block!
Adam
From: PizzaMan
Date: Sun, 3 May 2009
To: Adam
Date: Sun, 3 May 2009
To: Adam
To make limp, thin crust you need to stretch it thinner. Try adding 1/4 cup (or even up to 1/2 cup) more flour. This will make the dough less sticky and more elastic. Then cut the dough into two pieces after rising to make two dough balls. Stretch each ball to 12-14 inches and the crust will be thinner. The pros stretch the dough to 4-6 inches bigger than the size it will end up. As they drape the dough on the peel it springs back and is a little rippled. This should give you thinner, floppier crust.
There is more information in Passionate About Pizza.
PizzaMan
