How To Make Soft Pizza Crust?

– 1 (.25 ounce) package active dry yeast – 1 teaspoon white sugar – 1 cup warm water (110 degrees F/45 degrees C) – 2 ½ cups bread flour – 2 tablespoons olive oil – 1 teaspoon salt

How do I make my pizza crust softer?

How To Make Pizza Crust Softer

1. Add Extra Hydration To Your Pizza Dough.
2. Let Your Pizza Dough Rest For As Long As Possible.
3. Always Shape Your Pizza Dough By Hand.
4. Don’t Bake Your Pizza For Too Long.

Why is my pizza crust so hard?

The most common reason pizza crust turns out hard and dry is that the pizza has baked for too long at a low temperature. To get a good crust, the pizza has to be baked quickly at a high temperature. Other reasons pizza crust gets hard are that the dough is too hard, didn’t rise properly, or the use of a rolling pin.

What makes pizza base soft?

On the other hand, you can try adding a layer of oil, or brushing milk instead of water on your crust edge. The fats will not dry off quite so easily, and should make the crust more tender. You could even try an beaten egg or egg yolk around the edges or something, for a thicker coating and more tenderizing effects.

How do you make pizza more fluffy?

You may wonder if you can add all the flour in the beginning itself to make the process more faster. But the secret to the soft, fluffy & delicious pizza dough is in making the sticky dough first, and then adding more flour to it while kneading and also while stretching the dough to make the crust.

Why do you cook pizza longer for softer crust?

At the same time, the baking sheet is trapping moisture in the crust, keeping it from drying out a lot. So that’s why you use a higher temp, or bake longer, but end up with a less-crispy crust. When the pizza is on the oven rack, the air circulates all around it, drying the crust more and making it crisper.

Can I add milk to pizza dough?

Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough.

Should pizza dough be hard or soft?

Too much flour, either added initially or kneaded in later, can make a heavy dough, and the crust will be dense or tough. Too little flour will make a sticky dough that’s liable to tear during shaping. The ideal dough is soft, springy, and pliant, but not rubbery.

Which pizza crust is soft?

New Hand Tossed Pizza: And finally, the New Hand Tossed Pizza. This type of crust, as the name suggests, is a slightly different variant of the classic hand tossed crust. The dough for this crust is thoroughly kneaded until it is perfectly soft. It is then carefully hand stretched and repeatedly tossed in the air.

How do you make pizza dough more airy?

To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it’s ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.

How do you make dough more airy?

For a light and airy crumb structure, it is best to use bread flour. The protein content found in bread flour is higher than all purpose flour. When hydrated, protein transforms into gluten so with more gluten available, the dough will naturally hold more gas.

Why is my pizza dough not Airy?

Though it’s important to knead your dough thoroughly, it’s not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust.

What is the best pizza crust?

Golden Home Ultra Thin 3 Piece,Pizza Crust 14.25 Ounce. Unopened pizza crusts are shelf stable up to six months.

Bob’s Red Mill Gluten Free Pizza Crust Mix – 16 oz – 2 Pack

ThinSlim Foods Zero Net Carb,Low Carb Keto Pizza Crust – 2 Pack.

Rich’s Home Cauliflower Pizza Crusts,6 Crusts,Gluten Free,Vegan,10″ Flatbread.

What is the best recipe for pizza crust?

Place rack in the center of the oven.

In a large saucepan,mix together the almond flour,mozzarella cheese,cream cheese and sea salt.

Place dough on one of the pieces of parchment.

Roll dough out into a 12′ diameter circle.

Remove the top piece of parchment and slide the dough onto the pizza pan using the bottom piece of parchment.

Fluffy Pizza Dough To Make Soft & Fluffy Homemade Pizza From Scratch

Soft and fluffy pizza dough produced with all-purpose flour, milk, and yeast as the primary components is ideal for creating delectable, soft, and fluffy crusted handmade pizzas from the comfort of your own home.To be honest, the dough doesn’t look all that wonderful in the image, but I’m not that skilled at kneading dough by hand to perfection!Even yet, the dough has a very soft texture, and you may use it to create fluffy and soft handmade pizzas.Consequently, even if you are not an expert in kneading pizza dough or any other type of dough by hand, you do not need to be concerned about preparing soft pizza dough if you do not have a stand mixer to do the task!Simple and delicious homemade pizzas may be baked with little work if you use this easy & soft & fluffy pizza dough recipe.It is the greatest fluffy pizza dough recipe for any novices wishing to produce simple and delicious homemade pizzas without much effort.

Because the crust is so fluffy, soft, and delicious, you can even make pizza without cheese with this soft & fluffy pizza crust (by using only pizza sauce and toppings) because the dough itself is so fluffy, soft, and delicious.In order to test this soft and fluffy pizza dough recipe, I prepared one pizza without cheese and one pizza with sweet corn on top.The sweet corn is cooked in a pan, which makes the dough very fluffy and soft in texture.Even though sweet corn pizza is an uncommon type of pizza, my children adore it, so why not try it yourself if you also enjoy it?

1. In the event that you are a fan of corn, there is no reason not to include it on the pizza.
2. With a generous amount of sweet corn (and no cheese!
3. ), this light and fluffy skillet pizza is really delicious and excellent for anybody who like sweet corn.
4. It was the same with the other Indian-style pizza that I cooked; however, instead of using conventional cheese I substituted paneer, which is a type of cheese that is quite popular in India.
5. According to the photo, I didn’t use any cheese other than paneer, which is cheese with a distinct texture (it doesn’t melt), but it’s tasty and satisfying when used as a pizza topping (you can see it in the picture).

You may also use paneer as a topping on a conventional pizza, in addition to the typical mozzarella and tomato sauce.I just didn’t use any extra cheese this time for both the sweet corn pizza and the paneer pizza since I wanted to make them sans mozzarella cheese because I didn’t have any on hand as I was putting these pizzas together!However, the fluffier crust on these pizzas turned out to be a huge winner.

• Basically, this is how I prepared it, but you can customize it by adding your favorite toppings and cheese as you see fit, and then baking it to your desired thickness and texture with this light and fluffy pizza dough!
• I also have additional simple and easy homemade pizza ideas, such as this easy thick crust cheese pizza, this easy thin crust cheese pizza, and others, that are really simple to create at home from scratch!

Secrets to making easy, soft, fluffy pizza dough at home

We prepare soft and fluffy pizza dough with milk instead of water, which results in a more delicate texture.It is preferable to use whole milk, but if you only have 2 percent milk on hand, you may still make do with that as well.Making pizza dough involves first creating a very sticky dough using milk and flour, then adding additional flour to it to create a soft pizza dough, which is baked until it is golden brown.The dough will still be stickier than traditional pizza dough, and once it has been allowed to rise (for around 2 to 3 hours), you will need to split it and add additional flour to it while working on the dough to form the pizza crust.You may be wondering if you may add all of the flour at the beginning of the procedure in order to make it go more quickly.However, the key to generating soft, fluffy, and delicious pizza dough is to start with a sticky dough and then gradually add more flour to it while kneading and stretching the dough to form the crust as you go.

This is, in fact, one of the most critical steps in obtaining a soft dough consistency.In addition, it is critical not to minimize the amount of yeast used in the recipe in order to create this simple and tasty homemade pizza dough that is light and fluffy in texture.

How To Make Soft & Fluffy Pizza Dough?

In order to produce soft pizza dough at home, we utilize the components listed below. Remember to use all-purpose flour in this recipe if you want the best results possible.

Ingredients needed to make fluffy pizza dough

Flour for all purposes 3 quarts of whole milk 1 and a half cups (slightly warm) quick active dry yeast is a type of yeast that is readily available. 14 tsp (two and a quarter teaspoon) (1 package) extra-virgin olive oil the equivalent of 2 tablespoons (may need little more) more flour as required for kneading and dusting (see notes) sugar Adjust the salt to your liking with 3 tablespoons

Step by step process

• Stir thoroughly after adding the yeast and 2 tablespoons of sugar to the heated milk. Allow this mixture to rest (covered) for approximately 30 minutes, or until it becomes extremely frothy. In a large mixing basin, combine the all-purpose flour and baking powder. Additionally, add the remaining one tablespoon of sugar and enough salt (according to your preference), and thoroughly combine so that the sugar and salt are uniformly distributed throughout the flour. In a large mixing bowl, combine the flour with the prepared yeast mixture, stirring until all of the flour is fully combined with the yeast mixture. Additionally, add the olive oil and whisk the flour again to ensure that the oil is uniformly distributed throughout the flour mixture. Knead the dough for about two minutes with your hands, and you will end up with a very sticky dough on your hands. To make the soft but slightly sticky pizza dough, add more dough to the flour mixture a bit at a time until you reach your desired consistency. Cover the bowl with plastic wrap and let it aside for approximately 3 hours to allow the dough to rise properly. Once the dough has sufficiently risen, we may begin working on the dough to form the pizza crust. To make the pizza crusts, follow these steps: Distribute the dough into two equal halves, transferring the first portion of dough to the work area. So that you can easily work on the crust, make sure your work surface is flat and lightly sprinkled with flour. Knead the pizza dough (the first piece) until it is smooth and elastic, adding a little oil if necessary. Also, add only as much flour as is necessary because the dough becomes sticky as you work with it. Using your hands, slowly stretch the dough to create the pizza crust shape. If the dough breaks or becomes too sticky to manage, add a small amount of flour and then press on the dough with your hands to extend it. In order to work with the pizza crust, add flour slowly and gradually as needed. If required, a rolling pin can be used, although it is not absolutely essential because the soft pizza dough will be quite elastic. Once the dough has been stretched sufficiently to make the pizza crust, you may add the sauce and any other toppings, such as vegetables, of your choosing (I like to use corn, sliced paneer etc other than the usual toppings as kids like them). Then top with shredded cheese, such as mozzarella or mexican mix, or any other type of cheese you choose for pizza (I sometimes make pizza using this dough without cheese by using just the saue & toppings and its still very delicious as the crust itself is very soft, fluffy & delicious). In order to bake the pizza The oven should be preheated to 500 degrees Fahrenheit. Because I do not have access to a pizza stone at this time, I prefer to use a big baking sheet coated with aluminum foil, on which I set the pizza dough that has been prepared. The pizza should be baked for approximately 12 minutes, or until the pizza crust begins to color gently around the edges. Once the pizza is done, remove it from the hot oven and allow it to cool for a few minutes before slicing it while it is still warm, serving, and enjoying! As I previously stated, I cooked this paneer pizza without using any mozzarella cheese or adding any additional ingredients. However, you may customize your pizza by adding any of your favorite pizza toppings and cheese as you see fit. As soon as the first pizza is through baking, you may begin working on the second half of the pizza dough by repeating the previous stages. Using a cast iron skillet to bake (optional) Using a cast iron pan makes it simple to bake this pizza dough since it is soft and rises beautifully. Cooking the pizza in the skillet took a little longer for me than I had anticipated. It took around 20 minutes to finish the baking process. A toothpick may be used to check if the inside of the pizza baked in a pan is cooked or not, because the crust will be thicker than that of a traditional pizza baked in a skillet. Whenever a toothpick put in the center of the crust comes out clean, the crust is ready! As you can see, I created a sweet corn pizza by sprinkling sweet corn kernels on top of a pizza crust, which was simple and tasty. It was really excellent even though I didn’t use any extra toppings or cheese other than corn and sauce. The above is simply an example of how quickly and easily you can make a great fluffy pizza, even without cheese, but feel free to top it with any of your favorite pizza toppings and cheese if you so choose. Notes: How much additional flour you will need to produce the pizza dough will be determined by a variety of factors. We only need to start with around 12 cup flour at a time and knead thoroughly to check whether it is sufficient. If not, add half a cup additional flour (or around 14 cup, depending on the consistency of the dough) until the dough is smooth. It’s important to remember that we’re preparing a sticky dough in any case, and that we’ll need to add a bit more flour when we stretch it to form the pizza crust. Recipe for silky, fluffy pizza dough may be found further down on this page in full detail. 3 cups unbleached all-purpose flour
• Extra flouras are required for kneading and dusting the dough.
• 1-and-a-half cups whole milk (slightly warmed)
• 2 14 teaspoon instant active dry yeast (1 package)
• 2 tablespoons olive oil (may require a little more).
• 3 tablespoons sugar
• Salt to taste
• 3 tablespoons water

To make the soft pizza dough

• Stir thoroughly after adding the yeast and 2 tablespoons of sugar to the heated milk. Allow this mixture to rest (covered) for approximately 30 minutes, or until it becomes extremely frothy.
• In a large mixing bowl, combine the all-purpose flour
• Mix vigorously to ensure that the remaining one tablespoon of sugar and the appropriate amount of salt (adjust to your preference) are equally distributed throughout the flour mixture.
• Add the prepared yeast mixture to the flour and thoroughly combine everything until all of the flour is thoroughly combined with the yeast mixture.
• Additionally, add the olive oil and whisk the flour again to ensure that the oil is uniformly distributed throughout the flour mixture.
• To make a very sticky dough, knead it well with your hands for approximately two minutes until it comes together.
• Bit by little, add in additional dough to the flour mixture to produce the soft but somewhat sticky pizza dough
• Do not overwork the dough.
• Cover the bowl with plastic wrap and let it aside for approximately 3 hours to allow the dough to rise properly.
• Let’s go to work on the dough so that we can build the pizza crust after it has sufficiently risen.

To make the pizza crusts:

• Distribute the dough into two equal halves, transferring the first portion of dough to the work area. You should prepare your work surface by leveling it and dusting it lightly with flour so that you can easily work on the crust.
• Knead the pizza dough (the first piece) until it is smooth and elastic, adding a little oil if necessary. Additionally, add as little flour as necessary because the dough becomes sticky as you work with it.
• Using your hands, slowly stretch the dough to create the pizza crust shape. You can extend the dough if it breaks or becomes too sticky to handle. If the dough breaks or becomes too sticky to handle, add a little more flour and then push on the dough with your hands.
• Work with the pizza dough by adding flour a bit at a time as needed.
• If required, a rolling pin can be used, although it is not absolutely essential because the soft pizza dough will be quite elastic.
• Once the dough has been stretched sufficiently to make the pizza crust, you may add the sauce, toppings such as vegetables of your choosing (I prefer to use maize, sliced paneer, and other non-traditional toppings because children enjoy them), and cheese.
• Afterwards, top with shredded cheese, such as mozzarella or mexican blend, or any other type of cheese you prefer for pizza (I’ve also made pizza with this dough without cheese, just using the sautéed vegetables and toppings, and it was still delicious because the crust itself is very soft, fluffy, and delicious)

To bake pizza

• The oven should be preheated to 500 degrees Fahrenheit.
• I like to use a big baking sheet lined with aluminum foil, on which I set the made pizza dough, because I do not have access to a pizza stone for the time being.
• Approximately 12 minutes, or until the pizza dough begins to softly brown on the edges, should be enough time to bake the pizza.
• Once the pizza is done, remove it from the hot oven and allow it to cool for a few minutes before slicing it while it is still warm, serving it, and enjoying it
• As soon as the first pizza is through baking, you may begin working on the second half of the pizza dough by repeating the previous stages

To bake in cast iron skillet (optional)

• This pizza dough is soft and rises beautifully, and it can be baked in a cast iron pan with no difficulty
• However, baking the pizza in the skillet took a little longer for me. It took around 20 minutes to finish the baking process.
• A toothpick may be used to check if the inside of the pizza baked in a pan is cooked or not, because the crust will be thicker than that of a traditional pizza baked in a skillet. In order for the crust to be done, a toothpick inserted in the center of the crust must come out clean.

Please keep in mind that the amount of extra flour you will use to prepare the pizza dough may vary depending on a variety of circumstances.We only need to start with around 12 cup flour at a time and knead thoroughly to check whether it is sufficient.If not, add half a cup additional flour (or around 14 cup, depending on the consistency of the dough) until the dough is smooth.It’s important to remember that we’re preparing a sticky dough in any case, and that we’ll need to add a bit more flour when we stretch it to form the pizza crust.The following are the nutritional values: 172kcal |29g carbohydrates |

5g protein |4g fat |1g saturated fat |cholesterol: 3mg |

1. sodium: 15mg |
2. potassium: 95mg |
3. 1g fiber |
4. 5g sugar |
5. vitamin A: 49IU, vitamin C: 1mg, calcium: 40mg, iron: 2mg

How To Make Pizza Crust Softer

A growing number of individuals are becoming increasingly interested in learning how to produce pizza dough that is softer.And, because there are so many substantial differences between a tandoori oven and an experienced pizza oven, the output will differ whether or not you use the identical recipe in both oven types.What causes most people who prepare pizza to have this thought is that the pizza dough is rough and difficult.What causes most people to have this thought is that the dough is rough and tough.Your pizza dough is stiff because you removed all of the air from it, cooked it for an excessive amount of time, or did not let it to confirm for an adequate amount of time.

Signs That Your Pizza Crust Is Hard 

It is possible that the pizza dough will be tough to deal with at points. The firmness of the crust, on the other hand, is governed by your own tastes. Several people would want a modest crust, while others would love it to be slightly softer in texture. Whatever you decide, we’ve come up with a few tips to help you out.

Color

The color of your pizza crust reveals a great deal about you. If there are any brownish patches, you should look for them. The presence of brown spots is okay, but the presence of black spots should be avoided.

Sound

After you have confirmed the color of your dough, the following step is to verify the sound of your dough. Examine the dough with your ears to see if it is properly cooked—if the dough tears with only a portion and seems soft, it has not been properly cooked. In addition, the dough may produce a cracking sound or appear to crack like a cracker.

Taste

Finally, it would be beneficial to taste the crust because it is critical to understanding. Try to take a mouthful of the dough without the toppings; if it’s difficult to chew, the dough is too firm.

Reasons Why Your Pizza Crust Is Hard

1. Longer Cooking Time 

If your pretzel dough is substantial, it is likely that you cooked it for an excessive amount of time.The crust becomes drier and more burnt as the pizza bakes for a longer period of time.This is a common problem since most internet pizza recipes instruct you to toast your pizza until the mozzarella is golden brown before cutting it.The above statement is inaccurate, and it will not function in a home oven for a variety of reasons.When you purchase pizza from a pizzeria, you’ll see that the cheese has developed little brown patches yet the dough is still supple and chewy.In order to achieve higher temperatures than those found in domestic ovens, pizzeria ovens are typically heated by a factor of two or more.

In comparison, most home ovens only reach 450 degrees Fahrenheit, but professional pizza ovens often achieve temperatures of 650 to 750 degrees Fahrenheit, and temperatures as high as 900 degrees Fahrenheit in Naples.In this way, a pizzeria may bake the pizza for just long enough to brown the mozzarella while not baking it for too long to dry up the dough.In a standard family oven, your pizza will bake for no more than ten to fifteen minutes.An ordinary NYC pizza cooked in an adequate oven, on the other hand, takes only a few minutes or less.

1. The liquid in a standard pizza will be completely baked out in 10 to 15 minutes in a household oven, leaving behind a crust that is brittle and difficult to cut.

2. Dough’s Hydration Level Is Too Low

As mentioned in the last section, moisture is critical in determining how soft your pizza crust will turn out.In other words, since the moisture in your pizza crust evaporates while it bakes, it follows that you should create your pizza dough with the greatest amount of moisture as possible.As a result, an improperly hydrated pizza crust with insufficient moisture produces a dough that is difficult to consume and stressful to prepare.Many pizza dough recipes available on the internet call for a hydration level of 60-75 percent, which is adequate for a restaurant pizza but far too low for a home oven’s pizza stone.For home oven pizzas, it is advised to have a hydration level of at least 75-85 percent.A hydration level of 68 percent is the optimal amount of moisture for baking a soft pizza without making the crust excessively moist and difficult to handle when creating the pizza.

Consequently, consider adding additional water to your crust, and you will undoubtedly notice that your pizza crust is much softer once it has been baked.

3. You Knocked All The Air Out Of It

Another hallmark of excellent pizza is that it rises when you gently press the dough between your fingers.This is due to the trapped air in the crust, which makes the pizza light, airy, and frothy.So, if your pretzel dough is too firm, you might have used a rolling pin to remove all of the air from the dough before toasting it in the oven, which would have improved the outcome.With a rolling pin, you may remove air and fuel pockets that form throughout the proofing and fermentation process, resulting in a hard and solid pizza dough.The rolling pin method is excellent for thin and crispy pizzas, but it is necessary to expand the crust by hand for typical Neapolitan or New York style pizzas.Softly press down from the center of the dough and out to the edges of the dough when spreading it, but avoid pressing the edges.

In order to do this, you must force air from the center of the pizza towards the outside crust while without pressing on the pizza beyond a two-inch buffer around the pie.With your hand, push and stretch the crust until it is the thickness you need.This will collect all of the air and gas that has gathered during the proving process and place it into the crust’s outer shell.During the cooking process, these moist and airy gas areas get super-heated, causing the crust to puff out.

4. You Didn’t Let It Rest Long Enough

As previously established, none of the hot air and gas necessary to construct a fantastic pizza appears anywhere in the process.To be really honest, it does.Exactly for this reason does the proving step in the production of pizza dough exist.If you leave your dough sitting out after it has been kneaded for an extended period of time, more gas and air will build inside it.In the event that you do not allow your pizza crust to prove for an adequate amount of time, no gas will be generated and the crust will not rise.When the pretzel dough does not continue to develop, it becomes tough and difficult to chew.

Important to remember is that crust is more than just a collection of ingredients in your kitchen; it is the growth of a live, breathing organism.When the dry yeast is hydrated, it comes to life and begins to feed on the naturally occurring sugars in the flour.The yeast that is introduced to the dough during the mixing process gives it its vitality and rise.Like living beings, yeast produces gasses as it absorbs sugar, which is similar to what happens when they eat.

1. These glasses are responsible for filling the air pockets within the pizza crust and causing the crust to rise once the pizza has been baked, and they are made of glass.
2. This is why it’s critical to provide enough time for your crust to rise.
3. You can’t just keep shaping the dough into discs after it’s been shaped into a round ball, as you would with a cookie cutter.
4. Instead, allow the dough ball to rest for at least two to three hours in a covered container at room temperature before using it again.
5. This will allow the yeast in the dough to produce enough gas to create a light and fluffy crust when the bread is baked.

Also, you may mix the dough for your crust balls the night before and place them in the refrigerator for two to three hours before baking your pizza.

How To Make Pizza Crust Softer

We’ll go through numerous strategies to ensure that your following pizza will be softer and crispier now that you understand what causes hard pizza crust.

1. Add Some Extra Hydration To Your Pizza Crust

If you want your dough to be soft, you should include as much water as possible into it.Some pizza doughs can be as hydrated as 90 percent, which is similar to the hydration of traditional focaccia bread.It is recommended that you maintain a hydration level of 75-85 percent for this activity.It is important to note that employing a wet crust has the drawback of being quite difficult to work with, particularly during the kneading step.When you use this no-knead pizza dough recipe, you can make a dough that has just the amount of moisture you need without having to worry about kneading a super-wet dough.Using a firm spatula to incorporate the wet and dry components of this pizza dough takes just around 10 minutes.

The dough is roughly 70% hydrated.Kneading is, at its core, the method of physically establishing gluten linkages between water and flour through physical contact.This method is effective, but if you leave the dough alone for an extended period of time, gluten connections will form.In this way, we provide many individuals the opportunity to develop gluten connections, allowing them to enjoy a moist pizza crust without the hassle of preparing it from scratch.

1. A dough mixer, of course, will take care of both of these problems.

2. Leave The Pizza Crust Cool For As Long As Possible

After allowing the pizza dough to rise and absorb some moisture, place it in the refrigerator for as long as you can.You may use your hands to knead the dough and then form it into a ball and lay it aside at room temperature for two to three hours.This is the smallest period of time necessary for the formation of gas pockets inside the crust and the smoothing of the crust.However, if you want to take your pizza crust to the next level, you must allow it to rest for a significantly longer period of time.However, all of your best pizzas have been produced as a result of a 24-48-hour cold ferment that occurred immediately after a 12- to 18-hour rising time.Crust balls should always be prepared the night before and kept frozen.

This allows the crust to ferment for a longer amount of time, and it avoids the need to interrupt the yeast before making discs of bread dough.Just be sure you remove the dough balls from the refrigerator or freezer and let them to remain at room temperature for about two hours before shaping them to enable the gluten to relax before shaping them into shapes.

3. Always Shape Your Pizza Dough By Hand

After the pizza dough has cooled and grown pockets of gas, it’s time to shape it into a pizza.The most important component of the ideal pizza roasting procedure is the precise shape of your pizza.For a softer pizza crust, always shape the dough by hand before baking it.This may be accomplished by gently pressing the air out of the middle of the crust and into the outside borders of the crust using the flat portion of your fingertips.However, with time and experience, this will become less difficult to do than initially appears.It’s important to note that you’re pressing the dough instead than stretching it.

The crust will be much flatter and more flexible once air has been sucked into the sides.You will have to stretch and extend the crust a little bit after the air has been sucked into the sides.Make sure to sprinkle enough almond meal on the counter surface you’ll be working on so that the pizza dough doesn’t adhere to it.Always allow a two-inch margin all the way around the dough before cutting it.

1. Having lots of area for the air to gather while you push it out from the center will be really beneficial.

4. Don’t Bake Your Pizza For Too Long

When the cheese on your pizza has turned golden brown, it’s easy to imagine that your pizza is entirely cooked.It is nearly always possible to achieve a solid crust by following these sorts of instructions.To be more precise, your pizza is done baking when the crust is a medium brown on the topping and a little darker brown on the base.There may also be a few little darker brown areas visible.This signals that your pizza is finished baking and will result in a fluffy crust that is soft but also somewhat crispy on the outside and inside.Cooking your pie dough in advance and then adding the toppings in stages while it is baking works best for me.

Using this method, you can guarantee that the dough is properly formed without having to worry about it clinging to the peel since it has sauce on it.This operation isn’t absolutely necessary, but it can be really advantageous.The lack of pressure from the mixing bowl on top, as well as the absence of sauce, allow the dough to rise somewhat in the middle, resulting in a softer crust overall.Consider the following scenario: you leave the dough to level terms on its own for around 40 seconds—just long enough for it to glide back onto the peel without sticking to it.

1. The sauce should be poured on top and the dish returned to the oven for another 40 seconds to two minutes, which will give the dough enough time to rise again while remaining warm without browning.
2. Because you love fresh pizza cheese, you should put it in last because it is the most flavorful.
3. Fresh pizza cheese has to be melted until it’s softly bubbling, therefore three to five minutes of heating time should be sufficient to get this result.
4. The sauce, on the other hand, may be used if you’re using ordinary cheap mozzarella and prefer another nice cheese to top it with.
5. You can use the pretzel dough to make any sort of pizza you like as long as you remove it from the oven before it becomes too dark and charred on the bottom and sides.

How To Make Readymade Pizza Base Soft

Attempt to make the dough with a high hydration flour by setting the hydration to 85 percent.It will be more difficult to handle, but it will also be fluffier.Also, preheat your oven to the greatest temperature it can tolerate.If the most difficult part of your dough is the very edge, experiment with a variety of methods to soften it.The first step is to wash it with milk halfway through; if that doesn’t work, add more water.The crust can be washed with water just before putting it in the oven and again immediately after it comes out of the oven to prevent it from browning.

Let’s say it’s just that it’s dried out.While a single layer of water may evaporate completely in the oven, adding layers of water during the baking process should somewhat reduce the crust’s baking time.There should be enough of time between applying thin water to the crust and letting it evaporate; dousing the crust may result in a hot and sticky texture.And, if you’re patient and allow it to finish, the combination of heat and water will loosen it up considerably.

Does Too Much Gluten or Kneading Cause A Hard Pizza Crust?

In contrast to popular belief, excessive gluten or kneading does not result in a firm pizza crust.My experience has shown me that the amount of kneading or wheat that accumulates in the dough has little effect on how firm or spongy the pizza dough is once it has been baked.Depending on how far your crust has gone, it may be more difficult to manage, but as long as you have the proper hydration and relaxation time, your crust should toast nice and fluffy.This is due to the fact that the gluten connections only have an influence on the elasticity of the crust and not the hardness of the dough.As a result of the high nutritional content of your pizza, it can be somewhat crispy, but it should retain its soft texture as long as it is not overcooked.

Does The Flour Type Make Pizza Crust Hard Or Soft?

Yes, the type of flour you choose can have an impact on your pizza crust (most specifically, the texture and not the softness).Hard red wheat that has been freshly milled from organically cultivated grain is good for making outstanding pizza crusts.Tipo 00 flour provides a pie crust that is significantly more delicate than bread flour or even all-purpose flour.However, this does not rule out the possibility of a lovely soft crust made using all-purpose or wheat flour.The granularity of the milled wheat and the presence or absence of protein isolate are the fundamental differences between flours.Increasing the size of the grains and the quality of the protein content can both result in a softer pizza crust, provided that the water content and the proving time are both properly managed.

However, as compared to Tipo 00, these less refined grains result in a dough that is heavier and less easily digested.

Related Questions 

How Do I Make My Pizza Crust Not Crispy?

If you spread the dough too thinly, the dough will be too weak to hold the marinara, mozzarella, and other toppings on the pizza. Spread out the dough (with a rolling pin if required) until it’s between 1/8 and 1/4-inch thick for a crispy, incredibly crust-thin pizza that can actually stand up to its own weight in the pan.

Why Do You Cook Pizza Longer For Softer Crust?

Using higher-quality heat and baking for longer periods of time, as well as laying the pizza dough on a baking sheet, will help you get a smooth crust.At the same time, the toasting sheet helps to keep moisture in the dough, preventing it from drying out too much further.As a consequence, you can bake at a higher temperature or for a longer period of time, but the crust will be less crispy.

How Do You Make Pizza Dough Taste Better?

Before baking your homemade pizza dough, brush the edges with a mixture of olive oil, grated parmesan, salt, garlic powder, and parsley to give them a nice luster and flavor. In addition to adding gorgeous color to the pizza crust, this also gives a fantastic taste to the dish. It’s always a good idea to brush your crust with something extra before baking.

Should You Cook Pizza Dough Before Adding Toppings?

For the best results, it is essential to pre-bake the dough for four to seven minutes before adding the toppings. A dough that holds its shape and is crispy on the outside while staying soft and airy on the inside will result as a result of this method. Once you’ve poured the Nacho Cheese sauce and the majority of the toppings, place the pan back in the oven to finish baking.

Should I Saute Vegetables Before Putting On Pizza?

Because pizza cooks at such high temperatures, it might be tempting to simply let your toppings to cook on the dough without removing them. When it comes to most veggies, this is OK, but not when it comes to meat. Ensure that all proteins, especially tougher veggies such as broccoli, are well cooked ahead of time.

Do I Need To Cook Onions Before Putting On Pizza?

The onions should be pan sautéed in a small amount of olive oil until they are soft and caramelized before being placed on top of a pizza.Uncooked onions retain a great deal of moisture when fried on top of raw pizza dough, resulting in uneven cooking results.The red onion is an exception, since it may be thinly sliced and placed uncooked on the pizza to cook in the oven while the rest of the pizza cooks.

How to Soften Hard Pizza Crust?-5 Guaranteed Solutions! 2022

Pizza is unquestionably one of the most popular dishes in the world, and it is enjoyed by people all over the world.Making pizza at home is a joyful and thrilling experience that everyone should try at least once.When you create your own pizza, though, you may find an issue with your pizza dough being too hard to work with.A large number of individuals are affected by this issue with their pizza crust, and it may be irritating not to be able to enjoy your freshly baked pizza because of it.A lot of causes might contribute to the crust being too hard.You should be conscious of the reason why your crust gets too hard to eat when it becomes too hard to chew.

In order to produce the most delectable pizza crust possible, the dough must first be softened.Are you concerned about the hardness of the pizza dough?Don’t be bothered about anything.We’ll go through the reasons why your pizza crust is excessively hard, as well as how to soften hard pizza dough in the next section.

Why Is Your Pizza Crust So Hard?

• The fact that your pizza crust turned out to be overly hard might be attributed to a number of factors. The use of an incorrectly kneaded dough, an excessive amount of flour, a lack of proper grease, and the use of a rolling pin instead of stretching are all examples of mistakes.
• The pizza was overcooked

Now that we have the simple answers, let’s go further into the challenges.

1. Incorrectly Kneaded Dough

One of the reasons your pizza crust may become overly hard is if the dough was not properly kneaded before baking.Many internet recipes and cookbooks recommend kneading the dough for 10-20 minutes before baking it.This is a completely incorrect hypothesis.An excessive amount of kneading makes the dough thick, which is referred to as a tighter crumb in the bread business.You don’t need to knead your pizza dough for long periods of time.The kneading creates gluten, which is an elastic network of strands in the dough that gives it its flexibility.

After you’ve added all of your ingredients, give yourself some time to relax.This resting period allows the flow and water to hydrate themselves and begin the chemical reaction in their proper proportions.Many people believe that gluten is required in order to knead the bread.However, the truth is that gluten begins to develop on its own, without the need for kneading.

1. Allow the dough to rest for 20 minutes before beginning to knead it for around 2-3 minutes.
2. It is important to completely knead your dough in order to ensure that all of the components are properly incorporated.
3. It will also guarantee that the dough is soft and ready to be baked when it has finished rising.
4. You will end up with a semi-smooth dough that will form a delicious crust for your pizza.
5. Always be sure to properly knead your dough before adding any more toppings to it.

2. Excessive Use of Flour

It is necessary to knead the dough once the ingredients have been mixed.It is possible that raw dough may be sticky and will become attached to the pot.This time, we incorporate flour into the dough to alleviate the sticky situation.If you add flour to the dough, the hydration ratio will decrease, and the dough will dry out soon.If the dough is too dry, your crust will not rise as much.Make sure you don’t put too much flour on the dough or the pan when you bake it.

If the dough becomes too sticky, use a dough scraper to bring the dough back together.It is also possible that using too much flour can result in your pizza crust being overly hard.Excessive reliance on wheat flour

3. Not Properly Greased

If the pan and the dough are not adequately oiled, your pizza crust may become too hard to eat after baking.Always lubricate the pan and the dough with a generous amount of oil to ensure that the dough does not adhere to the pan when baking.If you do not oil your pan well enough, there is a possibility that the dough may adhere to the bottom of the pan.In this way, you can keep your pizza dough from becoming too soft.

4. Using a Rolling Pin Instead of Stretching

When you roll the dough instead of stretching it to flatten the pizza, you are pushing all of the pockets of gas that have formed while the pizza cooks.Move the dough around with your hands to ensure that the foundation is stretched from all directions.Making a firm pizza crust by rolling the dough instead of stretching it with your hands may be the consequence.Always stretch your dough by hand to ensure that it does not become too thin when it is rolled out on a baking sheet.

5. Over-baked the Pizza

Over-baked Pizza

You should always bake your pizza for the appropriate amount of time to ensure that it is perfectly cooked. If you bake it for an excessive amount of time, the crust will become overly hard. On rare occasions, the crust may turn entirely blackened. Related Article: How to Properly Season Your Pizza Screen

Why Should You Care About Softening Your Crust?

It is critical to soften your pizza crust before baking it. There are a variety of factors contributing to this. Making your crust as tender as possible is the greatest method to ensure that it tastes as good as it can possibly be. Using a knife to cut through your crust will be tough if your crust is too firm. This will also make it harder to consume the pizza because of the heat.

An Explanation of How to Soften Hard Pizza Crust

You are already aware of the reasons why it is required to soften a tough pizza dough. Consider the many strategies that may be used to soften a hard pizza crust in the next section. Please review the table below for a rapid summary of the situation.

1. Brush the Crust with Water

By brushing it with water, you may soften a hard pizza dough that has become too firm.This approach will give your crust a wonderful wet texture that will aid in the softening of your pie crust.When you take it out of the oven, however, you should not immediately add water to the mixture.Otherwise, the water would be absorbed by the heated pizza.Wait three to five minutes after the pizza has been baked before adding water to the pan.After that, a little coating of water should be applied to the pizza dough.

Then you should bake it for 10 seconds in the oven to finish it off.After completing this process, the crust will seem smoother.Water should be brushed into the Crust.

2. Brush the Crust with Milk or Oil

The second most frequent method of softening a hard pizza dough is to brush it with milk or oil before baking it.This approach, like brushing water over the crust, can also impart a wonderful wet feel to your crust, which will aid in the softening of your crust.You should microwave the crust for approximately 20 seconds after it has been brushed with the milk mixture.The milk will then be poured on top of the crust to moisten it.Alternately, you can brush oil over the crust and leave it for one minute before continuing.After that, you may microwave the crust for about twenty seconds on high power.

This will result in a greasy crust on the surface of the dish.A tasty and soft pizza is now available for you to enjoy.Milk or oil should be brushed onto the crust.

3.Put It Upside Down to Re-Heat

Every now and then, we have leftover pizza, and the crust of your leftover pizza is really tough.You must reheat your pizza in order for it to become soft.The procedure is straightforward; you simply turn the pizza and microwave it after that.Cover the cold slices with a layer of aluminum foil and bake them on the bottom shelf of the oven for 15 minutes.Then reduce the temperature of the oven to 275 degrees and leave the pizza to reheat for 25 to 30 minutes before serving.Because the slices are covered with a sheet, they will not dry, but the crust and cheese will soften as a result of the process.

4. Place Cheese on the Hardened Parts

One further method of softening hard pizza crust is to apply cheese to the stiffened parts of the dough. This will also aid in the enhancement of the flavor of your pizza. To melt the cheese, simply microwave it for 10 seconds on high power. The resultant pizza will be softer as a result of this.

5. Microwave Combined With a Glass of Water

Another highly unusual way of softening hard pizza crust is to bake your pizza with a glass of water in it in the oven at the same time.This will also assist in the smoothing out of the dough.Microwave the dough for 30 seconds at a time until it is soft.The moisture will be transported to the crust at this point.As a result, the crust will become softer and tastier as a result.You may also be interested in: The best pizza steel currently available on the market.

Using a Microwave in conjunction with a glass of water

FAQ

How do You Reheat Pizza and Keep the Crust Soft?

Place a piece of tin foil immediately on the oven rack to prevent burning. Place the pizza on a piece of aluminum foil. Preheat the oven to 450 degrees for five minutes. Try baking the crust for 10 minutes at 350 degrees for a softer crust.

Can I eat Harden Leftover Pizza?

If you’re having a hard time, you can surely eat leftover pizza. However, you may just sprinkle some water over the crust at that point. Then microwave it for 20-30 seconds to finish it up. The pizza is now ready for consumption.

Can I Put oil and Herbs over the Pizza Crust and Eat it without Reheating?

That is something you can do. However, one thing to keep in mind is that without cooking the pizza, you will not obtain the herb taste. If you add oil, on the other hand, the crust will remain uncooked throughout the pizza. Olive oil, on the other hand, can be used.

Conclusion

So, by the end of the day, you should have a thorough understanding of how to soften hard pizza dough.All of the procedures are straightforward to follow.A soft and tasty pizza crust may be achieved by using any of the methods listed above.You may, however, experiment with all of the approaches to see which one works best for you!As a result, the next time you make a soft and tasty pizza, you may share it with your family and friends.They will be impressed by your culinary abilities.

Pizza crust too hard in home oven, how to make it softer?

If the only difficulty with your crust is the very edge, you may experiment with a few different techniques to soften it.Start by brushing it with water halfway through; if that isn’t enough, you may try adding additional water – the crust can be sprayed with water just before putting it into the oven, and again immediately after it has been taken out of the oven.Adding a single layer of water to the crust while baking (just before and/or halfway through) may cause it to bake more quickly (similar to what the sauce does for the center), but brushing water on after it has been removed from the oven will allow it to soak in and hydrate the crust without the oven’s heat drying it out first.Using numerous thin applications of water and allowing time between each layer to allow the water to sink in and evaporate out may yield better results; simply dousing the crust will result in a heated and sticky texture.However, if you are patient and allow it to drink its fill, it will soften as a result of the water and heat.On the other hand, you can experiment with different methods such as adding a layer of oil or brushing milk instead of water on the crust edge.

The fats will prevent the crust from drying out as quickly, and this should result in a more soft crust.It’s also possible to use beaten egg or egg yolk around the borders or anything similar to create a thicker coating with additional tenderizing properties.As an alternative, you may use strips of aluminum foil or a pie crust shield, or something similar, to cover only the outermost borders of your pizza (I mean, whatever fits your pizza size).Due to the reduced amount of heat exposure, your crust should not get overly dry.

1. It may also have the opportunity to bake less or retain more water, allowing it stay soft without requiring you to make any alterations that might affect the rest of your pizza’s cooking time.
2. If none of this works, or if the crust is tougher than just the edges, you may need to make some changes to the recipe itself – as Joe pointed out, different circumstances yield different results, and even the same dough baked at home may yield a tougher crust due to the differences in cooking times between the two locations.
3. If that’s the case, adding a little milk, oil, or eggs to the dough should make the crust a little softer and flakier.
4. I’ll defer to someone who has more hands-on expertise with pizza dough to make particular recipe modifications.
5. You may still need to brush the edges with a little extra liquid, but having a softer crust to begin with may assist a little with the process.

How to Soften Hard Pizza Crust?-6 Guaranteed Solutions!

Pizza-making at home is a pleasant and thrilling experience.However, if you are not a professional, you will most likely make a mess of things.One of the most irritating things is when the pizza dough turns out to be too hard to handle.It appears as though all of your efforts have been in vain.However, you’re not in the mood to go back and redo it.As a result, you’re wondering how to soften a firm pizza crust.

You may microwave the pizza in a glass of water if you want to save time.Alternatively, you may just brush water on the crust.You may also brush oil or milk on the crust before baking it.However, be sure to reheat the leftovers afterward.

1. This is done in order for the pizza to become lovely and soft enough to consume.
2. However, that is by no means the end of what we have to say.
3. We’ve discussed a few of other methods for making the crust soft.
4. So have a look at them.

Is Your Pizza Crust too Hard? How to Know?

The crust of the pizza might be a bit tough at times, depending on the recipe.The hardness of the crust, on the other hand, is a matter of personal preference.Because some of us may really consider a little crunchy to be quite normal in our daily lives.Some of us, on the other hand, prefer a moderately crisp crust.Others may prefer it if it is a little softer.But, whatever your choice, we’ve come up with some suggestions to help you determine whether or not it’s genuinely difficult.

So let’s get started with the investigation.You can also save this article to your favorites.In order for you to be able to check your pizza from the next time, as we previously stated.

Color

The color of the pizza crust will be the first thing you notice since it will tell you a lot about the pizza.Check to see if it’s a dark brown color in certain areas.The entire crust may be dark brown or even black in color.In that scenario, the crust must be extremely firm to the touch.If there are black patches on the crust, the crust has gone too far and has been burned.As a result, you should probably avoid eating it.

However, if it’s a dark brown color, it’s still possible to consume it.

Sound

After you have determined the hue, you may check for sound.It could appear a little strange at first glance.The sound of the pizza dough, on the other hand, can provide some guidance.In order to do so, squeeze the crust and attempt to pay attention.If the dough rips when a pinch is applied to it and feels soft, it has been undercooked.The dough may also create noises, such as cracking a cracker, or it may make a cracking sound.

Then realize that it’s already difficult.However, if you are able to break the dough with your fingers, it is truly difficult.

Taste

Finally, the crust must be tasted because it is the final ingredient to comprehend and appreciate.So simply take a bite of the crust and leave the rest of the toppings alone.If chewing is difficult, then the food is difficult enough.Consequently, if all of the above variables are true, your pizza crust is in fact firm.Sometimes, even when not all of the suggestions work, you still believe that the crust is difficult for you.If this is the case, you may be curious as to why it keeps on happening.

Nobody enjoys chewing on a hard pizza crust.That’s exactly what we’ll be talking about in the following part.

Why is Your Pizza Crust Too Hard?

There are a variety of reasons why the pizza dough is difficult to work with. As a result, we’ve compiled a list of all the explanations we’re aware of. It’s possible that you’ll discover one or more factors where you made a mistake. Let’s have a look at what those reasons may be.

Dough Not Kneaded Properly

Perhaps the dough was not kneaded thoroughly enough, which is the first thing that could have gone wrong.It’s important to remember that a well-kneaded dough provides a flawless crust.So it’s possible that you didn’t knead the dough well.It is possible that the dry and wet materials will not be adequately combined.As a result, the dough will have a firm texture in some areas.When you bake a pie crust, you’ll notice that certain areas of the crust are tougher to work with than others.

The general texture of the dough, on the other hand, would be difficult to chew.

Excessive Flour Used

Another thing we do is add loose flour to prevent the pizza from sticking to the pan while it is cooking.However, using too much flour might result in a dough that is harsh and rigid.The surplus flour acts as a sponge, soaking up the water in the dough as it rises.Even before the dough is baked, it becomes hard to handle.When you bake anything, it becomes more difficult to chew and you can hardly swallow it.

Not Greased Properly

Now, just as it is vital to flour, it is also important to grease.However, you must understand the delicate balance that exists between the two.In order to have a floured pizza, you must first oil the dough before baking it.However, if you make both of these blunders, you will be unable to consume the pizza.Because it will turn out to be really difficult.As a result, you must butter both the pan and the dough before baking.

However, avoid greasing it excessively, since this may result in the pizza being greasy.

Used Rolling Pin instead of Stretching

We’ve seen folks use rolling pins instead of their hands to stretch their clothes.It’s the most common blunder that individuals make.When it comes to pizza dough, a rolling pin should never be used.Because rolling just spreads the dough out like flatbread, it is not recommended.The dough, on the other hand, must be pounded and stretched.So that it may be thoroughly incorporated and the dough can be stretched to its maximum extent.

However, rolling it will result in a thinner dough.When you bake the thin crust, it becomes too crisp and burns on the bottom.

OverBaked The Pizza

When baking the pizza, it is essential that you adhere to the specified baking time. If you don’t, you’ll overcook it and it’ll get hard. It is possible for the crust to be completely burned. You don’t want to be chewing on a pizza that has been overbaked and become tough. If you’ve produced a firm pizza crust, you’ll probably want to know how to soften it once it’s baked.

How to Soften Hard Pizza Crust?- 6 Alternate Ways

1. It can be difficult to soften a firm pizza dough, to put it mildly.
2. However, keep in mind that you will not be able to completely modify the texture.
3. However, you have the ability to improve it.

So here’s what you can do in this situation.Please review the table below for a rapid summary of the situation.Obviously, you are aware of the effectiveness of each strategy, but this is only a brief overview.Take a look at the specifics right now.

Brush Water on The Crust 

1. Following the hardening of your crust, you will need to brush some water onto your crust.
2. However, do not add water immediately after removing it from the oven.
3. Because the pizza would be hot and would be able to absorb the water.

As a result, after baking the pizza, you must wait 3-5 minutes before cutting it.Then, using a pastry brush, apply one coat of water to the pizza dough.10 seconds in the oven should enough.You’ll notice that the texture of the crust has become a little smoother.

Brush Oil or Milk on The Crust

1. Another option is to brush some milk on the crust before baking it again.
2. After that, microwave it for 20 seconds to finish baking it.
3. The crust will act as a sponge, soaking up the milk.

Consequently, the crust will be softer than it was previously.Alternatively, you may just brush oil onto the crust and wait 1 minute.After that, heat it for 20 seconds in the microwave.Because of the oil, the dough will be a little oily.

1. You can, on the other hand, consume it without feeling the firmness.
2. As a result, oiling is an excellent method of softening any type of dough.

Reheat by Putting it Upside Down

1. On sometimes, we have leftover pizza in the refrigerator.
2. As a result, we’ll have to reheat it.
3. We’ve all experienced how hard the texture becomes after being reheated.

The majority of the time, this is due to the fact that we are unable to prevent food from drying out when reheated.You may nevertheless reheat leftover pizza by following the steps shown below.You may just turn the pizza and then microwave it for a quick meal.The toppings will be exposed to the most heat in this manner.

1. In addition, the crust will be heated.
2. As a result, it will not become any harder.

Add Water to The Bottom of The Skillet

Another option is to use 2 tablespoons of water to make a little pizza as a substitute (8-10 inches). After that, pour the water into a skillet. Place the pizza on the water at this point. Then put it on the burner to warm it up. To warm it up, you may use a low to medium heat setting. Simply remove the pizza from the griddle once the water has been used up.

Add Cheese to The Hardened Parts

1. Adding cheese to hard pizza is a fun technique to soften it and make it more palatable.
2. The flavor of pizza is enhanced by the use of cheese.
3. So just sprinkle roughly 10 grams of cheese over the areas of the dish that are difficult to chew.

Heat for 10 seconds in the microwave to ensure that the cheese melts.The pizza will be a little too soft.However, you’ll need to make sure that your pizza has the proper cheese on it.Because not all types of cheese have the melting characteristics that you require.

1. As a result, here are some things to check for: cheese from Sargento Creamery, shredded three times Mexican Natural Cheese is a type of cheese that comes from Mexico.
2. Happy Belly Shredded Queso Quesadilla Cheese is an Amazon Brand product.
3. Once you’ve obtained the cheese, follow the directions we provided.
4. As a result, your pizza crust will be softer than usual.

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