Re: Tried all methods for Issue with chewyness: possible duplicate

Quote from: Yuvalvv on Today at 04:56:02 PMHave you tried implementing biochemical gluten development? https://www.pizzablab.com/learning-and-resources/fermentation/biochemical-gluten-development/

Combining biochemical gluten development with balling the dough at 50-70% of the fermentation time might help you achieve a much less chewy and more soft/tender crust. However, it’s difficult to determine what exactly is “wrong” with your pizza without trying it and understanding your specific concerns.

From a technical standpoint, bake times longer than 90 seconds are no longer considered “Neapolitan” (although it could be considered modern Neapolitan depending on the hydration level), as they will not result in the famous tenderness associated with Neapolitan pizza. However, even with bake times of 3-4 or even 5 minutes, you can still achieve a crust that is not chewy, so bake time might not be the issue you need to address.

Do you eat the pizzas immediately after taking them out of the oven? Neapo…