How to keep the bread crust crusty and softish pizza dough.
Firstly, thank you to all the useful replies I have received for other questions.
As a relatively new bread baker, I have mastered the wonderful artisan loaf (my favourite is the Courrone by susan). However, after about an hour or so after taking my gorgeous very crusty bread out of the oven the crust begins to soften a little. Do you wonderful master bakers out there have any tips? Also, I have another question re. Pizza bases. I have tried many pizza base recipes, albeit they taste very nice but I can't get that authentic, flat, flourery, italian base you get from some pizza restaurants, I do use an oven stone.I would appreciate your help.
Kind regards- Jane