Question

How do you make a pizza dough that is crispy on the bottom but chewy on the edge? Learn the keys to hydration and baking temperature.

Answer 1

To achieve a crispy bottom and chewy edge in pizza dough, use a high-protein flour, hydrate the dough properly (around 65-70%), and bake it at a high temperature on a preheated pizza stone or steel.

Detailed Explanation:

Achieving the perfect pizza crust—crispy on the bottom and chewy on the edge—requires a combination of the right ingredients, techniques, and baking conditions. Here's a step-by-step breakdown:

1. Choose the Right Flour: Use a high-protein flour, such as bread flour or 00 flour. The higher protein content develops more gluten, which contributes to the chewy texture. Aim for a protein content of 12-14%.

2. Hydration: The hydration level (the ratio of water to flour) is crucial. A hydration level of around 65-70% is ideal. Too little water will result in a tough crust, while too much can make the dough difficult to handle. For example, if you're using 500g of flour, use 325-350g of water.

3. Kneading: Knead the dough thoroughly to develop the gluten. This can be done by hand (for about 10-15 minutes) or with a stand mixer (for about 8-10 minutes). The dough should be smooth and elastic.

4. First Fermentation (Bulk Fermentation): Allow the dough to rise in a lightly oiled bowl, covered, at room temperature for about 1-2 hours, or until doubled in size. This develops flavor and texture. You can also do a cold ferment in the refrigerator for 24-72 hours for even better flavor.

5. Shaping: Gently divide the dough into individual portions (e.g., 250-300g for a standard pizza). Shape each portion into a ball and let it rest, covered, for another 15-30 minutes. This allows the gluten to relax, making it easier to stretch.

6. Stretching: Stretch the dough into your desired shape. Avoid using a rolling pin, as it compresses the dough and prevents it from rising properly. Instead, use your hands to gently stretch and shape the dough, leaving a slightly thicker edge for the crust.

7. Baking: Preheat your oven to the highest temperature possible (ideally 500-550°F or 260-290°C) with a pizza stone or steel inside for at least 30-60 minutes. The hot stone or steel will ensure a crispy bottom. Bake the pizza for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Pro Tip:

For an extra crispy bottom, try using a pizza screen for the first few minutes of baking, then transfer the pizza directly to the preheated stone or steel to finish. This allows air to circulate under the crust, promoting even crisping.