I have a stone, I usually keep it in my oven ~ about 1 hour with 500F. The pizza turned out to be very tasty except the bottom - dry and firm (~6-7 minutes in the oven). What should I check?
The base is not just crisp, it's really hard to bite and chew. My dough:
- flour 200g
- water 140ml
- salt 4g
- yeast 0.4g
- I mixed water and flour, leaving for 0.5hour
- Add yeast to a small amount of warm water
- Add salt and yeast mix into the dough, mix to incorporate
- Leave for ~40mins
- Leave for 6 hours.
The recipe is from the "Flour, Water, Salt, Yeast" book.