Been making high hydration [canotto](https://lovemypizza.com/wp-content/uploads/2020/09/image-2.png) style pizzas and they while they look light and airy inside, the crust ends up being chewy and my jaw feels sore by the end of eating. I think it has to do with the high hydration and quick bake times.
Will need to experiment with lower back temperature to dry the crust out a bit.
by riskyafterwhiskey11
9 Comments
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What hydration are you using?
From memory around 60% is the norm.
you can dial the temp back a bit and go for a few seconds longer on the cook time or you can reduce the hydration
I recently tried 65% hydration and was pleased with Caputo 00
Not over hydrating your dough will also help dry it out a bit…
Only chewy if you don’t get the dough right or, (and based on the pic above this seems the more likely issue that you’re having) you drown them in way too many toppings and/or try to use too thick of a base to hold-up said toppings.
Crust should be puffy and light, not dense and heavy. If it’s heavy, my guess would be insufficient gluten development or insufficient rise.
A good way to check is feel of the dough after the bulk rise. A 70% dough should feel very delicate like a little puffy cloud. If it feels like heavy bread dough then something isn’t quite right.
Don’t forget this isn’t bread, you don’t want to work the dough much. You aren’t trying to build gluten with Neapolitan style. Just enough to hold it together.
more importantly what kind of leavening process is happening? are you just using instant yeast and hoping for the best or something much better eg. a poolish or biga, try one of those and it should improve the texture
We need more info to help you… Please share your recipe including the fermentation method and timing.
Since that, and your stretching process, make up the chew, we need these details.