Does 14% Protein flour give a crispy crust. Or does a 12% protein give crispy crust?
How to make your pizza piece not droop the moment you pick it up? It should be straight like cardboard ! Which formula works for a nice crispy crust? 12% protein with 60% hydration? Or 14% with 60% hydration? Will 55 to 58% hydration give me a crispier crust? Please help!
(Baking in a wood fired oven @ 350 deg C ) and some times my top edge gets baked/ charred while the base center remains soft