"John N." > wrote in message
...
> 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.


If the dough felt dryer than usual, best to add some water. Flour
measurements in breadmaking are always variable, depending on how much
moisture the flour contains. You are right about a wetter dough giving a
chewy texture.

Don't worry about overkneading.

Good luck!

-Scott