Originally Posted by
taylorc418
Or a real lady
As of now, I have a traditional gas oven that we used this weekend. I did the wet dough trick, with polenta as a base. Set the oven to the highest setting and it seemed to get a bit crispier than normal. I didn't have the dough/bread quality that has broken me in the past, and I suspect it was a combo of more water + new flour. I'm going to try grilling this week - will report back on how that does.
Great. It's contra-intuitive so that's why people are reticent to try and to use more water to get crispness - but as you've discovered it works as long as you have the temperature. This will f=give both crisp outer and soft inner exactly as you would want. With a slower cooker ie a domestic cooker it'll still crisp but the whole mix will become a solid crust rather than soft inside.
I know this "extra water" trick from two grand masters! Some time ago some people made a pilgrimage to the Caputo flour mill and the head was constantly receiving calls from people and all he seemed to bellow into the phone was "more water, more water" and they reported back to a pizza nerd forum about their visit. And seperately I heard the same story from a sour-dough master.