Help with Pizza dough pls.
Good day to all. New to the forum. I’ve had a gift breadmaker stitting in the cupboard for over a year, I pulled it out the other day and now I’m hooked. But I need help with pizza dough. I used the following recipe:
3 cups flour (Gold Label ‘Better for Bread’)
1 cup water
1 packet yeast.
1 tsp honey
½ tsp suagr
1 tsp salt
1/1/2 Tbs olive oil.
All in bread machine dough only setting, which worked it about 15mins.
I let the dough rise over night (more than doubled) but when I went to roll it out it was very springy. So I kneaded it some more manually.
The above came out crunchy enough, but it was more of a thin grissini-stick style crust.
I’m looking for that big bubbled, dark, with the slightest of bread/ cracker crunch crust.
Can anyone please advise what I need to change with recipe and/or method?
Many thanks in advance