Ping AZRP Pizza 101 questions

Fossil Frank

When you roll out the dough is it right out of the fridge or has it been allowed to warm up to room temp?
Also,how is the crust after baking,is it soft somewhat hard or rrreally hard? My crust is tasty but it is very hard. I'm trying to find a way to make it not so hard.
If you get around to answering this thanks for your help
and I may not be on the forum when you respond but I'll try to read it later today. Thanks again
Frank from Indiana

Mahi-Mahi

I like it hard but if you take if off a sooner it will softer.

AZRP

When you first roll it out it will try to spring back, just let it relax for 10 minutes and roll it again. Using high gluten flour will give you a chewy crust, I order it from King Arthur Flour. -RP

Fidel

Another tip for a more chewy texture is to let the dough rest up to 30 minutes after you shape it to a pizza. The sooner you cook it after stretching the more crisp the end product will be.