"John N." > wrote in
:

> I make a lot of pizzas, and the last couple times I made seem to have
> lost something in the crust. I'm hoping someone here can help me
> identify the problem and suggest a solution.
>
> The pizza crust is (supposed to be) a Neapolitan style. The
> proportions are 1.25 C water, 2.5 C all purpose and 1 C cake flower
> and 1 tsp. yeast. (This recipe is from the book Pizza: Any Way You
> Slice It). At it's best, the crust is very thin in the center, puffy
> around the rim and has a nice, chewy texture and a great 'fresh bread'
> flavor (for lack of a better term).
>
> The last couple times it has come out too chewy, almost hard or tough,
> not as puffy and without that nice flavor. Here's some things that may
> be effecting it:
>
> Yeast - I was always careful not to use too hot water. Package was new
> and date was fine.
>
> Kneading - I kneaded approximately 7 minutes in the Kitchen Aid and
> another 2-3 by hand. Could I be overdoing it and developing too much
> gluten? Ot not enough gluten to support the rise?
>
> Hydration - It did feel a little drier than it usually does last time.
> The recipe calls for 2.5 to 3 C all purpose, and I was at the low end
> of that. Would a wetter dough help me get that lighter, chewier
> texture?
>
> Proof time - Recipe calls for a first rise for 90 minutes, divide into
> 4 balls (with minimal handling) and another 90 minute rise until
> doubled. I did as suggested, and it seemed about doubled. I know
> slower proof times can improve flavor, but my best results have come
> using these times.
>
> Too many variables, and too little time to experiment a lot. Any help
> or ideas would be appreciated.
>
> John
>
>
>

Perhaps it isn't the dough but the oven temp? This could dry the crust
out...making it tough. Check that the oven temp matches what you set it at
with a thermometer. Perhaps you changed flour brands, so that the gluten
percentage has changed?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.