Crispier crustier pizzas?

[chefloc]

I am trying to satisfy some people with frozen pizza palates. People want what they want. my dough has a 60 % hydration level and i try to keep my oven at about 260-265 C The problem i am having is with consistency. i am curious if cutting down the hydration level or adjusting the yeast may alleviate some of that the fresh mozzarella i am using is from Calabro of conneticut and of the highest quality and although it sweats i don'tt think that is the biggest problem or that another product would solve my problem. any thoughts are welcome

[brokencookie]

I found that my crust was tough and chewy @ 60% hydration. I am now using 65% hydration and getting a much crispier crust. I also found a difference in flours. I am currently using 50% bread floud and 50% King Arthur all purpose flour. I tried some variations with cake flour etc. I have also brushed the outside edges of the pizza with EVO.
Have some fun and experiment - as long as you can eat your failures that are'nt really failures

( of course the FB forum standard answer is Caputo!! )