Quote:
Originally Posted by morrowdoug  So, have I identified everything I've done wrong? If I use better flour, knead longer, bake hotter, and perhaps do the overnight pizza dough in the fridge technique, am I likely to end up with an enjoyable crust? Am I missing something else? |
Use less quantity of yeast.
Another thread here:
http://www.cheftalk.com/forums/recip...zza-crust.html