How to Make Crispy Pizza Dough

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There is nothing quite like flawless pizza, and the fundamental element, regardless of your taste preferences, is always the dough.

Each of us has a distinct preference for our dough: some like it thick and flaky, others like it chewy, and some like it thin and crispy.

Let’s take a deeper look at what influences the texture and consistency of pizza dough, as well as what home cooks may do to get consistently crispy dough.

It’s (Almost) All About the Flour

How to Make Crispy Pizza Dough

It seems to reason that the flour has the largest influence on the consistency of pizza dough. After all, it is the most important component.

That being said, the kind of flour you use is more important than the quantity. When making pizza dough, you normally have the option of using one of three kinds of flour: all-purpose flour, 00 flour, or bread flour.

The main distinction between these three varieties is the presence of gluten proteins. Bread flour contains the most gluten, followed by 00 flour, and all-purpose flour has the least (note: never use cake flour for pizza dough, and wheat flour crust is a whole new ball game).

Bread flour is the natural option for those of us who love a chewy crust since it has a greater gluten level. It’s not as simple for those who want a crunchy crust.

This is because all-purpose flour crust flakes and is less elastic, making it more difficult to knead. In brief, all-purpose flour will produce a crispier crust, but it will need more expertise to make.

If you want to try baking pizza using all-purpose flour, just look out a recipe that calls for it and give it a go. If you like bread or 00 flour, keep reading and use the other suggestions for crisper dough.

Other Tips and Tricks for Crispy Dough

Use the right ingredients and follow your recipe

We say it all the time, but it is critical that you use the precise components that the recipe asks for and then completely adhere to the directions. This is particularly true when producing something as delicate and precise as pizza dough; even little deviations might cause it to fail.

Read the complete recipe ahead of time to ensure you’re ready. Allow yourself plenty of time and make sure you have everything you need before you begin.

It may seem obvious, but if you want a crispy crust, look for a recipe that clearly indicates that the dough will come out that way.

Finally, instead of measuring cups and spoons, use a kitchen scale to weigh your components. A scale is more precise.

Knead properly

Kneading greatly influences the consistency and texture of your dough. Insufficient kneading causes the dough to break apart and fail to rise, while excessive kneading causes it to become chewy.

Follow the directions on the recipe, but as a general guideline, stop when you reach a smooth, soft texture.

Use the right equipment

While you can absolutely prepare pizza with standard kitchen equipment, having certain specialty tools comes in handy. The first is an overheated oven.

Hopefully, your oven will work, but if it does not, try using a covered grill that can achieve greater temperatures. To check the temperature of your oven, use an oven thermometer.

If you have an electric oven, place the pizza on the lowest ring. The bottom of the pizza will be closer to the heat coils this manner.

A pizza stone is also required. These products are the best at simulating a pizza oven since they heat up quickly and evenly.

Because pizza stones are composed of raw ceramic, they not only heat up quickly but also absorb excess moisture while the pizza cooks. This will help to keep the bottom of your pizza from getting soggy.

Heat the pizza stone fully before placing the pie on it for crispier pizza. This will need some expertise, as you will need to prepare the pizza thoroughly with toppings before transferring it; a pizza peel may greatly assist with this operation.

Drizzle with olive oil

Even if your recipe doesn’t specify it, sprinkle or brush a little olive oil along the edges of the crust immediately before baking. Olive oil has a lower burn temperature than other oils (such as vegetable oil), so it will give your crust an additional golden glow in a hot oven.

The Simple Stuff

If you want a crisper crust, there are a few of simple and apparent strategies you may attempt. The first option is to just roll it thinner.

The main disadvantage is that you run the danger of scorching the crust. Furthermore, the thinner you roll it, the more likely it will tear.

You’ll have to ball it up and try again if it tears. This may not seem like a huge concern, but the more you touch the dough, the more you knead it, and the more you knead it, the chewier it becomes.

So, while laying out the dough, take extra care. To offer you more control, we suggest making it by hand rather than with a rolling pin.

Another apparent option? Allow it to bake for a little longer.

If you don’t mind the crust being burnt on the sides and bottom, you may cook it for a few minutes longer to obtain a more acceptable consistency. Just keep an eye on it so it doesn’t burn.

Sprinkle some cornmeal on your pizza stone before placing the dough on it to prevent some of the darkness on the bottom of the pie.

What is the most crucial part? Enjoy your delectable gourmet masterpiece!


How do I make my dough more crispy?

You may think that using less water will result in a crispier crust. But you’d be mistaken. To get a crispier top, increase the amount of water in the dough recipe. This helps the dough to be more fluid and expand more easily during the first few minutes of baking.

What makes pizza dough crusty?

Cornmeal: Although cornmeal is not included in the dough, it is used to sprinkle the pizza pan. Cornmeal adds flavor and crispness to the pizza dough.

What makes pizza crispy on the bottom?

Make use of a pizza stone or a perforated pizza pan.

Because the steam from the base cannot escape, it condenses on your crispy surface, making it damp and mushy. To produce a crispy pizza crust, use a pizza stone or a pan with holes. A pizza stone will keep your pizza warm while also absorbing some humidity.

What flour is best for crispy pizza dough?

Use 00 Flour to make a crisp and chewy pizza crust.

00 flour is a finely ground Italian flour with around 12% protein or gluten. It is the typical flour used in the preparation of Neapolitan-style pizza. Because its gluten level is comparable to bread flour, it provides a chewy pizza crust.

Does olive oil make pizza dough crispy?

Drizzle a little extra virgin olive oil over the edge of the dough to make it crisper.

Does cornstarch make dough crispy?

Cornstarch is a “very, very sturdy starch,” according to Talde, and it’s great for making crispy, lacy crusts on dishes. Make sure the protein has been marinated or otherwise hydrated so the cornstarch sticks, and then have fun experimenting.

Does baking soda make dough crispy?

A sprinkle of baking soda may aid in the production of crispy fried dishes. Carbon dioxide bubbles are formed when it combines with the acid in the batter. This results in a lighter batter and a crisper, fluffier outcome.

Why isn’t my dough crispy?

Enough water must evaporate in the oven for the crispiness to occur. Baking time and temperature are vital, but so are the kind of dough and toppings used. You may compensate for the lack of heat in your oven by baking the pizza at a lower temperature for a longer period of time. However, overbaking will cause the crust to dry out.

What is the secret to making good pizza dough?

The key to making wonderful dough isn’t kneading or tossing…

It’s just plain old H20. “Water, water, water,” Falco repeats. “Homemade pizza dough should be 50% water.” Pizza takes longer to cook in a home oven, thus the dough must be more hydrated.”

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