Crust is too chewy
CosmeticUsually a mismatch between the flour's strength and the texture the style is meant to have.
Ask yourself
- Was the intended style meant to be chewy, or thin and crisp?
- How strong is the flour, and how long did it ferment?
Likely causes
- #1
A style-flour mismatch: using a high-gluten or bread flour for a style intended to be thin and crisp
Generally acceptedChew is largely a function of gluten strength; the wrong flour for the intended texture produces the wrong result.
Rescue it now
Not fixable once baked
Prevent it next time
Choose flour strength deliberately based on the target texture, not just what's on hand
Related
Go deeper
Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.