Gold Medal Flour Baking
I just baked some homemade pizza tonight, but the crust turned really crispy and thin, I thought it was going ?
to be soft and chewy. I have no clue what I did wrong. Can someone please tell me how do I get soft and chewy homemade pizza crust? Does it matter what flour brand you use? I used unbleached all purpose Gold Medal flour and yes the dough rose and doubled in size.
you probably just rolled it too thin. Any yeast based crust will double in size when it raises so keep that in mind. If you want a crust that is an inch thick, you need to leave it 1/2 inch thick before baking, etc. Try your recipe again but leave it thicker and see if that doesn’t make the difference.
Gold Medal Sign
