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"Fluffier" pizza crust

Rich GRich G Posts: 103
edited November -1 in EggHead Forum
Hi, all. I finally got around to making my first outdoor pizza tonight. Had a lot of fun with the four year old as she got to make her own pie. The temp settled around 550 or so, and I cooked the pizza (about a 7 incher) for 9-10 minutes. The crust was kinda crispy and the "rim" didn't have much fluff to it. I'm not looking for super fluffly, but this was kinda flat/chewy. So, any advice for a slightly fluffier crust? I was thinking perhaps a bit of a proofing period after forming the crusts?[p]I used Mr. Hyde's pizza dough recipe that Tania posted a while back. I only had time to let it rise in the fridge for about an hour, so I'm thinking that I rushed it a bit and didn't get enough bubble formation??[p]Thoughts?[p]Oh, it was yummy (mine had red sauce, cheese, pepperoni, sausage and mushrooms on it.) :)[p]Thanks![p]Rich


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