Just made Pan de Cristal for the first time yesterday. It is a process, but oh so worth it! Simply working with the supple, satiny dough is a pleasure. The dough felt right at 3 pan coils, so I let it rise from there. The finished product actually looks the same as in your video. The crust on mine was crisp and chewy, the inside pillowy soft... overall delicious! I do have a couple of questions: With this dough, is there a way that I might treat the exterior so that it isn't so chewy? I have TMJ problems, making it painful to secure a bite from this wonderful bread. Also, my family likes this better than the dough in KAF's Iron Pan Pizza recipe. Can this be rolled to successfully make a thin crust pizza? Thank you for this amazing recipe. I know it will be a regular when the family gets together.

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