Dough Problems: Need bendable and crispy...

[pizzatherapy]

Hi Albert
first I'd like to say that your pizza book is very good and well explained..

 I'm an Italian who was brought up on Frank Pepe's apizza in New Haven, Ct. I now live in Stuart, fl and in Florida for 35 yrs. I trully miss my pizza from New Haven and a lot of other Italian breads not found in Florida.

The problem that I'm having is not with the pizza topping but with the dough. No matter how hard I try I cannot get the dough to be bendable and slight crispy. I have followed your directions in the book and other recipes also.

 I usually make the dough and let rise for 1 1/2 - 2 hrs and then make my pizza. I noticed when I buy my dough from the pizza restaurants its more elasticy. One question is the dough suppose to go in the refridge for 24 hrs after it rises or can I use it right away. Its simple to go buy the dough at a pizzeria but I prefer to make my own and be proud of my creation. Also I am using a 14X16 pizza stone I have had now for 17 yrs. Id appreciate any help you can offer. Thank you Vinny

[pizzatherapy]

Hi Vinny.

I wll try to help you as best as I can.

If you follow the directions, you will get a good dough, and your pizza shold turn out ok.

First of all: you can use the dough, 1/12/- 2 hours after yu make it.

But I proof my dough in the fridge for 24 hours. Thi seems to impart a better taste in  the dough.

If you are using a pizza stone to cook the dough, you need to pre-heat it at least an hour in a 500+ oven.

At least one hour. That is important.

Now if you want the texture of your dough to be different: try ommiting the olive oil.

And add a bit more water. Hydrate the dough so it is tacky and sticky.

This may help with the texture of your pizza.

You may have to experiment a bit to get the dough exactly like you like it.

I hope this helps.

I am posting your comments in the forum, maybe you can get other advice.

I hope this helps...