How to Get a Chewy, Stretchy Crust?
I have a question regarding pizza dough. I've tried a number of recipes for pizza dough, but just can't find the perfect one, and I wonder if I'm doing something wrong or just haven't found the right recipe. Basically, what I want is a chewy (although not in a bad way) dough that doesn't get overly crispy or too much like a loaf bread or focaccia.
The recipe I've used here lately is 50% semolina, 50% AP, 50% water, 25% olive oil, 6% Active Dry Yeast and 5% salt. The bread turns out really great for a focaccia or similar loaf bread, but it just doesn't have the pizza dough texture I'm looking for. Should I change something in the recipe, or is one of my techniques to blame?