I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth and shiny and the dough hook doesn't appear to get close enough to the bottom of the bowl. It looks like the bowl was used to for everything except for making dough.
Do these sound like conditions that would cause my crust to be tough? The dough is stiff and is difficult to work with when I remove it from the refrigerated proofing box. It's elastic like.
This is frustrating because I owned a pizza shop a year ago; I had a recipe from New Haven and my crust was perfect: light, airy and crispy. I now reopened in a new location with a different oven and I'm still using my old recipe and the pizza crust is awful and I can't figure out why.
The recipe is as follows:
4-gal water 4oz yeast cake 12oz salt 50 lbs flour-gold medal bromated bleached flour full strength
The recipe is fine since I had a perfect new haven style thin crust using it for a year at my old location.