How to get a thicker more stout crust?
I love real Italian style pizza with a thin crust. The bread should be the star of the show rather than the toppings. It should be crispy but not so crispy as a cracker. The character of the bread should shine through with a nice balance between crispy and chewy.
I was making dough earlier today and ran short on flour - (I was using all purpose)
So I substituted 1/3 of the flour with course semolina flour. I'll know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic?