A thin, crisp but chewy pizza calls for a high gluten strength and a protein level of 13 to 14 percent, while a thicker crust with a soft bite requires a lower gluten strength and protein level of 10-12 percent.

Technique and ingredients play a key role in getting to a desired pizza outcome. Paying attention to small details of the pizza making will result in producing amazing quality pizzas, whether thin and crispy or thick, bready pan styles.