Chewy or Crispy?
Which do you prefer in pizza crust? Chewy or crispy? Thick or thin?
Forum Discussion
Crispy and thin. I make my own and to date the best recipe I have is a very dry dough that makes a thin somewhat crispy crust. I think even thin yeast crusts will have a little chew, but it depends on the baking also. It's hard to get a true crisp crust without the 700 degrees or so from a pizza oven.
There's recipe on KA flour, using SR flour, to make a crust similar to a crust made by Imo's in St Louis. They call it a cracker crust and it is very thin and crisp. I have mixed thoughts about it. The use of leavening instead of yeast gives it a different flavor and crispness.
There's recipe on KA flour, using SR flour, to make a crust similar to a crust made by Imo's in St Louis. They call it a cracker crust and it is very thin and crisp. I have mixed thoughts about it. The use of leavening instead of yeast gives it a different flavor and crispness.
