I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker. Is there anything I can do to make my crust thicker and fluffier? Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)
Any other suggestions?
G'day! I'm currently searching for a sourdough pizza base recipe. I'd love to hear from those who have a tried and true recipe. I was just going to try one of my white sourdoughs and make a few adjustments. I'm also a newbie to the art and would love to hear of fellow afficionado's experiences.