Struggling with getting homemade pizza crust to taste atleast as good as Papa John's. It tastes kinda bland, doesn't have that soft chewy and craunchy mouthfeel of a typical pizza.
Pictured is ricotta white sauce, grilled chicken breast, pineapple and green onions. Toppings don't matter much for me, I think pizza crust taste is more important than toppings.
My latest process:
90-100% Bob's red mill bread flour
0-10% whole wheat flour
75% water
2% salt
2-5% olive oil
0-2% sugar
0.5% yeast
15% total flour 100% hydration poolish 24rt fermentation
Mix final dough, 1hr at room temp and then refrigerate overnight. Next day divide and pack each dough ball separetly. Bake pizza after atleast 24hrs total cold fermentation and upto 72hrs which is the most I've got to.
Before baking I take the dough ball out and let it come to temp at least for 1 hour. Bake in 260c oven on baking steel, 5 mins on pizza screen then remove the screen and turn on the broiler for 5 more mins.
My only thought is that while trying to get it brown I'm drying out the pizza, could that be making it bland? Idk why else it would be so underwhelming.
by Hughmangoes