The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is dough for a flat bread different than pizza dough?

Dsr303's picture
Dsr303

Is dough for a flat bread different than pizza dough?

made these flat breads today..not real happy with the crust. Think I’ll use some starter next time. Wanted a blistered chewy base. These were crunchy. Any suggestions?

Comments

Elsie_iu's picture
Elsie_iu

Can you share the recipe? Then we'll have some clues what's gone wrong. 

The flat bread doesn't look half bad to me. Hopefully it still tastes great!

Dsr303's picture
Dsr303

i used pizza dough. I think I’m looking for something else. Going to try adding some starter to recipe. I want more of a crispy dough

Elsie_iu's picture
Elsie_iu

You first mentioned the crust is too crunchy but now you say it's not crispy enough? Do you mean you want a chewy pizza with a crispy crust?

I think a dough with higher hydration would give you a chewier crust with larger holes (esp. if you don't deflate the the edge and keep it tall). Using a lower hydration dough or adding more oil may produce a crust more similar to cracker so it'll be crispier. Spray some water onto the edge of the pizza helps make it crispier (the same principle as steaming the oven for sourdough bread).

dabrownman's picture
dabrownman

My pizza dough has sun dried tomato, garlic and rosemary in it.  It makes fabulous focaccia of various kinds as well.