I finally nailed my homemade pizza crust after 8 tries

I've been messing with pizza dough for months and it always came out like a cracker. Last Friday I tried using bread flour instead of all-purpose and letting it rest in the fridge for 2 days (cold fermentation, I guess?). Huge difference - actually got those air bubbles and chewy texture I wanted. Anyone else have a random ingredient swap that totally changed their baking game?

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jakewilliams4mo ago

Glad to hear the bread flour made that big of a difference.

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perry.jessica4mo ago

30g more water fixed my crumb @jakewilliams but bread flour is overrated tbh

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jordan3053mo ago

My buddy tried that same trick last week with a standard all-purpose and his loaf came out way more open than anything he got from bread flour. He was all skeptical about hydration being the magic bullet but now he's a total convert. Kinda makes you wonder if we overcomplicate this stuff sometimes.

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