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tomatocrazzie
Try adding about 2% (bakers percentage) olive oil to the dough and cook it longer at a little lower stone temp.
CMJMax
Did you use 00 flour? If so, you will get a very delicate, soft crust. If you want crispy dough, use bread flour.
AssociatedLlama
If you aren’t already, use semolina flour for your stretching board rather than normal flour – the semolina will give it a bit more crunch, and also won’t give that sour taste from the burnt flour.
4 Comments
Hello /u/LucyMor!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Try adding about 2% (bakers percentage) olive oil to the dough and cook it longer at a little lower stone temp.
Did you use 00 flour? If so, you will get a very delicate, soft crust. If you want crispy dough, use bread flour.
If you aren’t already, use semolina flour for your stretching board rather than normal flour – the semolina will give it a bit more crunch, and also won’t give that sour taste from the burnt flour.