pizza crust?

Question

okay, so we're making pizza tonight, and usually when we do, the crust part comes out really hard and isn't very edible, i really like soft crust well on the inside, and slightly crunchy on the outside, is there anything i can add to the crust or brush on like would olive oil work?

ps. vegan pizza :) thanks.

jiffy box crust? not even vegeterian let alone vegan! someone didn't read the whole thing! anyways, homemade is so much better!

Answer 1

olive oil will help and you could use cornmeal on the bottom to help add a bit of crunch to the outside

Answer 2

Without analyzing your recipe I can't say for sure, but my guess is that your dough has too little water in it. A dough that has too little water will be crunchy or even crackery. Professionals weigh ingredients and add them as a percentage in relation to the flour used. To get a soft chewey crust I use 56 percent water. This yields a N.Y style crust.

Other problems could be in under risen dough, too much oil (shortens the dough making it very crispy like a hard cookie), or overbaking. Most recipes that I see on the web and in cookbooks suffer one or more of these failings. Quality dough is sacrificed for simplicity for the home cook in these recipes.

My suggestion is to keep experimenting by adding a little more water each time you make it until you find what you are looking for.

You may need to lengthen your rising time. At the minimum you want your dough to rise three and a half to four hours. If it's ready sooner than that you are either using too much yeast or the temp is too high. Pizzarias make tomorrow's dough today by using only a small amount of yeast and retarding the dough in a refrigerator for 24 to 36 hours. The retarding develops flavor and texture.

Good pizza dough takes time like all good breads.

Answer 3

This is my fave reipce... works well. Double it if you like for thicker crusts.

PIZZA DOUGH

1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt

Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.

Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Makes 2 (10-inch) pizzas.

Answer 4

Olive oil will help.
A hint do not have your crust too thin, and do not leave it in too long. Keep your eye on it.
Hint..I like the Walmart brand of pizza dough. When I have no time to do it from scratch. Try it.

Answer 5

It sounds like your oven temperature is too low! Crank your oven to its highest setting (at least 500 degrees F.). That is the 'secret' to a crisp crust with soft interior. I'm assuming that you haven't added to much flour to your dough.

Answer 6

We use Jiffy crust mix in the box. If you don't want it too crunchy don't pre-bake it as they suggest... Yummmm PIZZA!

Answer 7

yeaap brush it with oil