Hello,
>
> Needed some suggestions/advice for Pizza Crust.
>
> I made Pizza dough at home (unbleached flour, e.v. oil, salt. The
> dough rose for 1 hour before use) and the pizza turned tasted ok when
> it was fresh out of the oven. There were a couple of things:
>
> 1. The crust tasted a little more dry than pizza I have eaten outside.
How much water did you mix with the dough? What was the dough's consistency at first rising? Wet? Tacky? Dry? You may need to up the water a bit.
2. After 3-4 minutes the crust was chewy. I could have understood > pizza
> getting soggy (yet remain easily eatable) after some time,
> but couldnt understand why the crust got chewy. Less fermentation?
What was the protein content of the flour you used? How long did you knead the dough? Also I didn't see yeast in your list of ingredients. Assuming you did use yeast, how much did you add?
High protein flour means more gluten will be developed with long kneading times. More gluten is what leads to "chewy" breads. I like a mix of semolina and UBWF in my pizza dough. Semolina adds flavour and IMHO makes a less chewy pizza crust.
As to why your crust got more chewy as it cooled, my guess is that the crust "relaxed" as it cooled and the properties slightly changed.
Finally you might wish to try letting your pizza dough rise overnight in the fridge. The cold environment allows for a much slower action of the yeast which delivers a nice flavour to the final pizza crust.
Candide
-- "Never keep up with the Joneses. Drag them down to your level. It's cheaper." Quentin Crisp 1908 - 1999
thanks,
> tarak