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I've been using Reinhardt's VPN recipe for years with the only modification being the addition of 2 Tbs of diastatic baking malt. Dough is made one day, proofs for an hour then is formed into individual balls and placed in a proofing box in the refrigerator for the next day's use.
The problem is that the bottom crust will sometimes be so hard that it's not chewable. Just above that layer, the crust is light and good. My son is a pizza flipper in town and he says the dough has the same texture as theirs, tosses the same, looks the same, tastes the same etc. I running out of things to check to make adjustments.
Can anyone offer some advice?
Thanks for any help that is provided.
The problem is that the bottom crust will sometimes be so hard that it's not chewable. Just above that layer, the crust is light and good. My son is a pizza flipper in town and he says the dough has the same texture as theirs, tosses the same, looks the same, tastes the same etc. I running out of things to check to make adjustments.
Can anyone offer some advice?
Thanks for any help that is provided.