How do I make my pizza not so crispy?

Okeejohn

My wife doesn't like te pizza crust so crispy. I am using a pizza stone with corn meal. Temp 500. Any suggestikons?

thetrim

Order it from Papa John‘s. 

loco_engr

no wiz here by any stretch but maybe thicker dough and lower cooking temps

buzd504

Also, put your stone lower in the dome, and don't let it preheat as much.

nolaegghead

Lower temp, thicker crust, oil in dough, lower protein content

dmourati

Neapolitan style pizza is not crispy but it's cooked for ~90s at 900F+.

I agree with the advice above.

I have learned dough recipe and desired cooking temp are closely intertwined.

SmokeyPitt

The issue is likely that your stone is too hot compared to the egg temp...so by the time your toppings are done the bottom is too crispy. I would try raising the stone. Heat rises...but the stone may be getting hot from the direct heat from the fire below. Raising the stone also helps the top to cook faster. 

jtcBoynton

Okeejohn said:

My wife doesn't like te pizza crust so crispy. I am using a pizza stone with corn meal. Temp 500. Any suggestikons?

There are several factors besides temp that could impact your results.  Knowing only your cook temp limits comments to general thoughts for your consideration.

Think of cooking pizza from two directions - heat from below to cook the dough and heat from above to cook/warm the toppings.  The trick is to find a way to balance these two demands (which are different) in a single temp environment.  You need much more heat for the dough. You accomplish this by using conduction for the dough and convection/radiant heat for the toppings.

It is key to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome. If the stone is too far from the dome, the toppings will not be done by the time the dough is cooked (this appears to be your issue). If the stone is too close to the dome, the toppings will burn by the time the dough is cooked. The proper height will depend on the dough recipe, cooking temp, dough thickness, and amount of toppings. 

Many find the sweet spot to have the stone 2-3" above the felt line - but remember you will need to dial it in for yourself. We all make our pizzas a little different so take all the advice as a starting point and make adjustments for your personal style.

All good dough recipes will provide a recommended cooking range and indicate the type of crust results to be expected.  Make sure your dough recipe isn't designed to be a crispy crust.  If it is, change to a different recipe.

unoriginalusername

Wet towel. Wipe the stone before you put on the pizza. Helps have the dome hot to broil the top without burning the bottom. Also mind the sugar content in the dough  

jetman96

Unlike most, I don't preheat my pizza stone for a full hour. I have a thick stone that I preheat ~15-20 minutes until it hits 425-450* in the center, and then run my egg at 450* dome. As said above, though, a lot depends on the dough recipe and the height in the dome. I've got my recipe and method dialed in, and it works for me.

jtcBoynton

Not completely warming up the ceramics means you are aiming at dual moving targets of the conductive heat and the radiant heat. Hitting two moving targets can be done, but it is easier to hit stationary targets.

fishlessman

maybe its the cornmeal your wife doesnt like. i would scratch that first and raise the stone with an indirect setup.

GoldenQ

put the stone on the grid indirect at 450