Getting a crunch with a drier dough

I should dedicate a full post to the Pizza Dough Calculator, but for today just a quick note. I usually tend to go with a higher hydration dough (i.e. 64%-66%), but today I opted for a much drier dough  (i.e. 58%). The results make complete sense and I loved it.


A wetter dough is great for a Neapolitan dough because it results in a softer, more pillow-y crust. The dryer dough results in a more crunchy crust. I’ve been working on a nice Brooklyn style pizza and this dry dough works great for it.

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