Giusi wrote:
> "Mungo "Two Sheds" Toadfoot" > ha scritto nel
> messaggio > Having discovered the joys of
> http://www.pizzamaking.com/forum/ a while back
>> I am now quite capable of successfully making various kinds of
>> extremely tasty pizza crust. I would, however, like to make a crust
>> which is fairly thick, but still light, and soft and chewy.
>> Something like a bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>> Si
>
> Are you mad?

Such a simple question but with such a complicated answer.

> Anyway, I make what I call a sloppy dough and I learned it in this uk
> group. The important thing is making it the day before and raising it
> in a sealed plastic bag in the fridge-- minimum of 12 hours but all
> day is fine. Easy to form with oily fingers and turns out just as
> you describe... Napolitana,

Yes, I do ferment most of my doughs but they still have a harder/crisper
crust than I want.

Si