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Your crust either needs to be a literal cracker quick biscuit or a high hydration ratio dough fermented at least overnight. Everything else is "just" a flatbread like OP mentions which is fine but maybe not what you're looking for as a pizza. Oil will make most doughs very pizza like if you don't want to get into baking science and is the trick store bought doughballs (and many pizza places) are usually using to mass produce pizza dough.
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Aug 13, 2022 00:55
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| # ¿ Apr 26, 2024 10:51 |
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