On Jan 20, 9:19�pm, koko wrote:
>
> I made pizza today.
>
> The crust turned out a little dry. I have a couple of ideas about what
> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg

Your pizza topping looks fine but I can see that your crust texture is
"cakey". I don't know your dough recipe but I can say right off that
your crust would turn out much better if you do a retarded rise... one
kneading only and place in fridge to rise over night, do not knead a
second time, punch down and prepare pizza, bake immedieately... yours
is a method for white bread dough, not pizza dough. Using a quality
high gluten bread flour would help too but for pizza crust dough a
retarded rise is a must.. and only one kneading, do NOT overwork the
dough (less is more)... even from your picture of the uncut pizza I
could see immediately from the crust texture that your dough was
overworked, that's why it's dry/"cakey"... pizza crust (exterior)
should be crisp and thin but the crumb (interior) should be moist and
chewy.


SHELDON