Can't replicate authentic pizzeria soft dough consistency!
Long time food and cooking enthusiast; only entering the realm of 'bakery' recently.
So, I've made quite a few of the more basic and simple bread recipes - all successful so far, EXCEPT PIZZA!
I love pizza and I am a huge fan of good pizza, but so far I haven't been as successful as I'd prefer. Don't get me wrong, they've been tasty and enjoyable - but one of the things me and my girlfriend both love about going out to a pizza restaurant is the consistency of the dough.
I have not been able to get that beautiful soft texture out of the oven. Perhaps to do this you need a genuine and very hot stone oven??
I have followed many popular online recipes, from the highest and most rated recipes posted to the popular food recipe websites, to the recipes documented by popular TV chefs (ie Jamie Olivers recipe, Barefoot Contessa etc). They are all still way off the mark.
So far its almost always the same problem - it comes out of the oven quite hard, stiff and biscuity. The crust especially ends up very crunchy and brittle. This is just NOT how I am used to having pizza in a good pizza restaurant.
I've attempted it about half a dozen times now, each time trying to learn from my previous try and making various adjustments ... I've tried strong bread flour, 00 Flour, normal plain flour, different quantities of yeast, allowing the yeast to proof for different lengths of time, making sure my water is optimum temperature while activating yeast, making sure to kneed the dough correctly, adding honey, adding olive oil, salt etc etc - I've experimented with different amounts of each ingredients, different oven temperatures, different lengths of baking times etc.
SOMEONE PLEASE HELP! Unbelievably, the softest dough I came up with yet was a Pizza I threw together in about half an hour at about 2am whilst quite drunk. No idea how I managed to pull that one off! lol
Pictures of some previous not so good attempts: