Hi I'm hoping the collective genius of the Pit can help me out. We have been making Pizzas on the BGE and they have been good but not great. The crust has been too hard. Not overcooked just very dense crust that was hard to chew. (I had no problem but my 7 YO said it hurt his teeth lol) We have tried these recipes:
I am hoping to find that perfect chewy fold-able thinner crust. I always think it is NY Style but I am not sure. Boston style is a bit thicker than NY but still thin crust. Not crispy. The edge can be crisp but must be chewy inside.
Am I chasing a dream?
I bought a big bag of 00 flour online and want to use that up but open to all suggestions. Please help
Thanks!
I am hoping to find that perfect chewy fold-able thinner crust. I always think it is NY Style but I am not sure. Boston style is a bit thicker than NY but still thin crust. Not crispy. The edge can be crisp but must be chewy inside.
Am I chasing a dream?
I bought a big bag of 00 flour online and want to use that up but open to all suggestions. Please help
Thanks!
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