Critique this pizza dough (looking for a dough to be a bit more chewy)

[xaeniac]

I want the dough to be a little bit more chewy; Will adding semolina flour do the trick?


Thin Pizza Dough
(enough for two pizzas)


Ingredients
2 1/4 cup flour (can mix a little wheat flour; do as you please)
1 package of yeast
1 tsp salt
3/4 cup of warm water (may need to add a little but do so sparingly)
1 Tbsp Sugar
3-6 tablespoons olive oil approximately


Method
Mix dry ingredients together. Mix warm water into mixture until it picks up most of the mixture and then add olive oil to finish the rest. Dough will be sticky. Add a little flour to hand so you can start kneading. Knead for 7-10 minutes (make sure to knead at least 5 minutes). Divide into two parts and roll into a dough ball. Put each ball into a bowl and cover. Let rise for 2-3 hours, it should about double in size. Now you are ready to roll the dough into pizza crusts. After rolling out poke holes in dough with fork. I always brush with olive oil on dough before topping. Top dough as you want. Bake on highest setting oven can go. I baked @ 500 degrees F for ~8-11 minutes. My recommendation is check @ 8 minutes and proceed from there as ovens do cook differently.

 

[DrPizza]

High gluten flour, not all-purpose flour.
Skip the sugar, that's a shortcut that leads to inferior pizza dough. If you're using an oven at 500F, in my opinion, you don't need sugar. If you were cooking at 350; then perhaps a little sugar. Also, you might put in about 1% sugar, if you're going to be refrigerating the dough for a few days.

But, for 500F or higher, and using fresh dough... no sugar.

 

[KlokWyze]

lol.... i see your name is not so random

 

[disappoint]

What kind of flour are you using? Use bread flour, it has a higher gluten (protien) content for chewier crusts. I use King Arthur Bread Flour.

http://www.kingarthurflour.com/flours/

Bread Flour

Bake the highest-rising yeast breads ever with a flour milled exclusively for yeast baking: our unbleached bread flours, both conventional and organic. Higher-protein bread flour helps all loaves—from soft white sandwich bread to whole-grain loaves—rise their highest.
When would you choose bread flour instead of all-purpose? When your recipe calls for it; or if you like chewier pizza crust and bagels; or when you're baking whole-grain loaves that need a lift. Bread flour is perfect for any kind of yeast baking; please reserve it for that purpose.