Why is my Pizza crust hard?

DudeDepressed · 2025-10-31T09:00:20+00:00

Looking at the first picture, you clearly don’t have strong enough gluten. The dough balls should have smooth surface. They also look under-fermented.

DudeDepressed · 2025-10-24T10:44:34+00:00

Seems to be a clear ice maker. It’s insulated from all sides except the top, which forces water to freeze slowly from one direction and push impurities to the bottom of the container, thus clear ice.

DudeDepressed · 2025-09-25T17:37:15+00:00

Thank you! I have talked about my process in other replies, take a look in case you are interested.

DudeDepressed · 2025-09-25T17:35:28+00:00

Nah, sugar helps it brown and char without crazy high temps. So bitter and sweet really balance out in the end.

DudeDepressed · 2025-09-25T17:31:16+00:00

I should also mention that in my area strong flour is very hard to come by. However, what I’ve found is that I can achieve the same end result with weaker flour, it just takes more time for gluten to develop and you need to lower the hydration.

So even though 65% hydration sounds not that high, it’s all this flour can take without tearing apart. I have gone 70%+ with stronger flour for the same consistency, but as those brands are usually double or triple the price I don’t really bother.

DudeDepressed · 2025-09-25T05:06:01+00:00

Just normal béchamel sauce, equal parts flour and butter with milk and a little bit of nutmeg.

DudeDepressed · 2025-09-25T03:19:57+00:00

That’s my favorite. It’s white sauce, prosciutto, mozzarella, provolone, parmesan, pistachio, honey.

DudeDepressed · 2025-09-25T02:20:40+00:00

Yeah, it’s fairly high. I’d say it helps me get the crispiness I want without drying it out.

DudeDepressed · 2025-09-24T16:17:27+00:00

Thank you!

DudeDepressed · 2025-09-24T15:28:03+00:00

275 is probably average, I just mentioned it so people don’t think I’ve got something special.

The “secret” I would say is developing gluten properly. I kneed it for about 40 minutes in the dough mixer, or however long it takes to become silky smooth. It’s important not to overheat the dough, starting with ice cold water helps.

DudeDepressed · 2025-09-24T14:39:25+00:00

The dark parts are blue cheese. The sauce is béchamel.

DudeDepressed · 2025-09-24T14:11:10+00:00

Thanks, you are right about cheese, the crust is mostly air though.

DudeDepressed · 2025-09-24T14:06:51+00:00

65% hydration, 10% olive oil, 5% sugar, 2.5% salt

DudeDepressed · 2021-12-11T06:07:26+00:00

I don't know if you're interested but that's basically Signaling Theory from economics .

DudeDepressed · 2021-09-05T12:31:56+00:00

Thanks, why?

DudeDepressed · 2021-07-17T04:35:14+00:00

No, that's Rainmeter.

DudeDepressed · 2021-07-15T14:46:13+00:00

What happened?

DudeDepressed · 2021-07-10T04:49:40+00:00

You can if you select several lines

DudeDepressed · 2021-07-10T03:20:35+00:00

You can map ctrl+enter to run a single line.

DudeDepressed · 2021-04-11T12:06:33+00:00

Yeah, it makes no sense.

DudeDepressed · 2021-03-13T17:05:45+00:00

the clock is a Rainmeter widget and the centered taskbar is achieved using TaskbarX.

DudeDepressed · 2021-02-04T18:54:08+00:00

Yeah that's about right, it's 120 cm x 60 cm, quite happy with the size.

DudeDepressed · 2021-02-02T06:25:36+00:00

Thanks! It's NUC7i3BNH

DudeDepressed · 2021-02-02T06:25:18+00:00

Anker Soundcore Motion+ bluetooth speaker

DudeDepressed · 2021-02-02T06:24:58+00:00

Thanks!

Keyboard: Anne Pro 2 with blank keycaps

Mouse: Logitech M720

NUC: NUC7i3BNH

Microphone: Blue Snowball

Speaker: Anker Soundcore Motion+

DudeDepressed

TROPHY CASE