The pizza repo is for Neapolitan style. There's another style, I don't know what it's called, where the crust is flaky and buttery (but not layered like phyllo dough). I was very surprised to find here in Germany that Pizza Hut uses this type of crust, as IIRC it doesn't in the US, and this type of crust is relatively rare. I had a friend who could make it once, but the friendship and the recipe are lost to time now... If anyone knows how to make German Pizza Hut-style dough, please tell :)
More generally, I would love a recommendation on any text that can explain how to design grain dough-based products from first scientific principles. Using just wheat we get noodles, a huge assortment of breads and crusts, pastries, crackers, etc. And then there's also barley and buckwheat and corn and hundreds more.
More generally, I would love a recommendation on any text that can explain how to design grain dough-based products from first scientific principles. Using just wheat we get noodles, a huge assortment of breads and crusts, pastries, crackers, etc. And then there's also barley and buckwheat and corn and hundreds more.