I stopped at a pizza place in Harrisburg, Pa. and really liked the thin and crispy crust they had. The extremely kind man there offered to order an extra 50lb bag for me. The brand name is Assoluti, distributed by Roma Foods. It is a high gluten flour, of course. Well, we tried it this weekend and although the flavor was good and the spring was good, the bottom of the pizzas would not get crispy. Oven was thoroughly saturated and hot. Hydration was in the 67% range. Any suggestions? This bag of flour was a great deal at $16 and of course we have ALOT of it so I would really love to get it down to a perfect recipe for pizza! I am going to be trying my hand at bread with it soon and have high hopes!
No announcement yet.
Dough isn't crispy