I understand that this dough is full of oil. I'm trying to find out how to get the texture as seen in my pics. Should the dough be baked cold to achieve the layering? How do I get it to be dryer and less greasy also? Decrease water and fats or just the fat content?
I'm trying to figure out a pizza crust I like very much. The crust is full of layering which I assume if from (fats). The layering I'm after is like a pie crust however it's lighter, more airy, and drier. By drier I'm mean the water or the fat content is lower.
I struggle getting layers when...
In fact, Chicago used to be known for it's thin crust and still is too many other Chicagoans. Here is a Chicago pizzeria quality pizza recipe I've been messing with for the past week or so.
14 inch dough formulation:
200g AP flour (I used King Arthur)
94g water (47%)
10g corn oil (5%)
No. Each of those doughs are completely different.
NY style is 58-62% hydration with zero to 2% oil.
Deep dish has tons of oil in it (20% ish) with less water than NY style.
For the best pizza gurus on the net go to pizzamaking com
Hope this helps.