Tough Pizza Crust
We have a new Italian/ Pizza restaurant open in my small town. The other night we gave it a try...lets just say not impressed. The crust looked adequate but it was tough. The exterior was crisp the the interior reminded me of microwaved bread and that is different than just stale or over baked. I watched him stretch the dough and I noticed that the dough had islands of dried dough like the resting dough was not properly covered and formed that crust. So my question is what do you think went wrong to have a fresh pizza dough be so tough. I have been thinking about it and I am at a loss. Short of popping it in the microwave I don't know how you can make something fresh and have it so wrong.