Ok... now what?? (Pizza dough needs perfecting...)
Hi people. This is only my second post here, but have received much wisdom from you all thus far. Thanks in advance for putting up with my newbishness ;-) (I've been working with dough/yeast for about like 6 weeks and am a total beginner).
Am working on my pizza dough. Have gone through about 5 batches so far.
6% olive oil
I use a stand mixer. It gets kneaded somewhere between 10-15 minutes. It does rise #1 in oven then spends 24h in the fridge. Then it gets used up or frozen.
It's fairly easy to work with. stretches out nicely, has decent flavor I think. Holds up without getting soggy. Freezes well.
Overall I'm pretty happy.
Have experimented with different temperatures: 350, 450, 500, 550 and with prebaking vs not (doesnt seem to need it).
What I'd like is for the crust edges to puff up/rise more when baking and also for the texture to be a bit more chewy (it gets quite crunchy and crumbly). I'd appreciate your opinions and expertise. I'm not sure whether to focus on technique (kneading, proofing, cooking temperature) or the recipe itself (more oil, hydration, etc).