I make a lot of pizzas, and the last couple times I made seem to have lost something in the crust. I'm hoping someone here can help me identify the problem and suggest a solution.
The pizza crust is (supposed to be) a Neapolitan style. The proportions are
1.25 C water, 2.5 C all purpose and 1 C cake flower and 1 tsp. yeast. (This recipe is from the book Pizza: Any Way You Slice It). At it's best, the crust is very thin in the center, puffy around the rim and has a nice, chewy texture and a great 'fresh bread' flavor (for lack of a better term).The last couple times it has come out too chewy, almost hard or tough, not as puffy and without that nice flavor. Here's some things that may be effecting it:
Yeast - I was always careful not to use too hot water. Package was new and date was fine.
Kneading - I kneaded approximately 7 minutes in the Kitchen Aid and another
2-3 by hand. Could I be overdoing it and developing too much gluten? Ot not enough gluten to support the rise?Hydration - It did feel a little drier than it usually does last time. The recipe calls for 2.5 to 3 C all purpose, and I was at the low end of that. Would a wetter dough help me get that lighter, chewier texture?
Proof time - Recipe calls for a first rise for 90 minutes, divide into 4 balls (with minimal handling) and another 90 minute rise until doubled. I did as suggested, and it seemed about doubled. I know slower proof times can improve flavor, but my best results have come using these times.
Too many variables, and too little time to experiment a lot. Any help or ideas would be appreciated.
John