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Submitted by niagaragirl on March 16, 2009 - 7:58pm Would like a softer pizza crustYes I know it sounds like a stupid request. I finally found a dough recipe I really like, but are there any tricks to getting the end crust a little softer? It's just our preference. The dough has standard ingredients - flour, sugar, oil, water, salt. I bake usually at 425-450 depending on how much stuff is on it. I don't use a stone (we bought one years ago but can't find it ha ha). If I did use a stone, would that good expanse of heat help me get the middle cooked faster and get it out of the oven quicker? Sorry if this sounds stupid. The request also stems from me trying to duplicate a pizza from a shop that closed up in the neighborhhod years ago. Got the dough taste and texture down, just need a little softer edge. The shops here now all bake pizzas that have end crusts that should be registered as lethal weapons.
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put more oil or replace the
put more oil or replace the oil with shortening and increase the amount by amount plus 1/2 more untill you get what you want
shortening will give you a softer crust
You have the right idea with
You have the right idea with the stone - faster cooking gets a softer crust. Use a stone and the highest temp you can. I get a very soft crust and I cook on a stone at 750F.
Scott
stone cooking temp
My goodness, I am impressed. How do you get your oven so hot? What kind of oven do you have? I really, really want one.
Can you post the actual
Can you post the actual recipe you are using?
What type of flour?
I do all my pizzas on a stone, lowest rack in a 550 oven that has pre heated an hour.
soft crust
Hi, I use my pizza stone and I have great success with KAF's now or later pizza dough. We like a chewy, soft crust and this works well for us. :-)
Ivyb
ny
Try adding a litte
Try adding a little (1-2 TBSP) powdered milk in with your dry ingredients or substitute 2 TBSP of milk for 2 TBSP of the water you are using. My pizza crust bakes up softer when I use an olive oil coated pizza pan and crispier when baked on the preheated stone. If your crust is very thin it will also tend to be crisper, build up the edges and make it thicker.
Never thought of the milk
Never thought of the milk substitution. I tend to over analyze sometmes and thus overlook the basics. Thanks for all the suggestions. I will try the shortening too.
That's really the way I like
That's really the way I like my Pizza with a little soft crust not a over baked hard one where I'm slice my teeth into the crust. Also less cheese and not extra toppings for me. That's the way I like my Pizza and Pizza Hut makes really good Pizza.
Keith,
Pizza Delivery