Crusty Pizza

mr toad

How do I create a crispy pizza crust?

alaskanassasin

Too much moisture topside can cause soggy crust. Also a well preheated stone or steel should get you there. 

Mark_B_Good

alaskanassasin said:

Too much moisture topside can cause soggy crust. Also a well preheated stone or steel should get you there. 

Agreed. 
I'd say part of the trick is to:
- avoid THICK pizza ... roll it as thin as you can make it, we aim for 1/8" thick
- avoid overdoing the toppings ... this just makes the dough soggy, and prevents it from cooking through.
- make sure stone is hot (600F is what I aim for).

fishlessman

i used to hand toss and get 3 13 inch pies out of a store bought dough ball, cook at high temps, and some oil or grease helps. greasy pepperoni splatters some oil on the edge crust. the presliced roni doesnt work, get a stick from an italian deli. cut way back on the sauce as in a third of what you may think looks right. with cheese, buy the deli slices or blocks and shred,not the package shredded cheese or fresh mozz. the egg doesnt make the best crispy crust, alot here buy outdoor pizza ovens for a reason

[Deleted User]

The Buffalo LOVES pizza! Here are some of my tips. Always remember to pre-heat your baking stone for at least 20 mins – it makes a big difference! Roll that crust nice and thin, and try not to go too crazy with the toppings. Whenever you can, shred your own cheese; it’s totally worth the effort. If using veggies on the pizza wrap them in paper towel to draw some of the moisture out of it before adding it to the top of the pizza. Still struggling with your pizza? No worries, just lower the temperature of the EGG to around 400ºF - 425ºF. This little trick helps the top and bottom cook more evenly, giving you that perfectly crispy crust you're after. Now that you've mastered it, you can begin to increase the temperature, thereby reducing the cooking time. 

Remember...pictures or it didn't happen!!

Deluca

Are you making the dough or buying it? If you’re making it, and I do recommend stepping into that world, try adding a bit of sugar or honey. I use dough ball weights of 415 grams. Which is big. I’m not making neopolitan pizzas either. Cause I like big old cheesy greasy pizza with lots of toppings. It can be done. Part of the pizza experience is trial and error. Sooo many possibilities making your own dough. It’s flour, water, salt, yeast, and honey/sugar. Maybe some EVOO if you want it. Everyone swears by their recipe. Keep trying. Also… and I’m not an employee or make any money by saying this, but the Pizza Porta is a game changer. Especially if you’re making more than 3 pizzas. It helps regulate temperature. I’ve posted these deep dish photos before but it’s been a long while. Double crust with a pie on top. Bottom one is a pie before I started using honey in the dough. 

loco_engr

I like to put corn meal under the crust before spreading it out on parchment paper
HTH