Fat Head Pizza Crust - Recipe Diaries (2024)

FAQs

What makes the crispiest pizza crust? ›

The simple addition of a pizza stone or steel is the next best thing to having a pizza oven in your backyard. Not only do they heat up fast, but they're able to retain the heat and distribute it evenly — which means evenly crisp and light homemade pizza crusts, according to Pizza Heaven.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes.

Drizzle a bit of extra virgin olive oil onto the edge of the dough to give it a crispier crust. Carefully place the peel in the oven and slide the pizza onto the stone or baking sheet. Bake until crust is deep golden brown and the cheese is bubbly with some browned spots.

You can make a pizza more brown and crunchy in a home oven by adding a little more sugar to the dough, or cooking at a higher temperature.

Don't forget to brush the dough with extra virgin olive oil before adding the toppings because it prevents the crust from getting soggy. Use fabulous pizza sauce! I love my homemade pizza sauce recipe which takes minutes to make or you can use store bought marinara and add extra Italian seasoning and red pepper flakes.

Maintain the right temperature

Baking at a high temperature is ideal to make the interior and the oven floor heat to be balanced. A perfectly crispy pizza is achieved by baking in a high heat oven. The dough needs to be baked longer making the toppings dry in a low temperature oven.

Because there is no oil to give the crust further suppleness, the outcome is more or less a crispier crust. Oil will function as a lubricant on the surface of the dough, making it more pliable and simpler to handle. When you add oil to pizza dough, it becomes less sticky to the touch.

That's cornmeal, hands down. The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won't stick to the pan.

Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

Where do you put pizza in the oven for crispy crust? ›

Whether you're making a Detroit-style pizza or a traditional Neapolitan, be sure to go low with your oven rack and move it toward the bottom of your oven. Here's why: According to Serious Eats, heat radiates from the base of the oven, which makes the underside of the dough super crispy and golden-brown.

If you're topping your pizza with something that's moist or wet (like fresh mozzarella), you want to partially bake the crust before proceeding with the add-ons. Bake it until it's just firm enough to stand up to the extra weight, then make your pizza pretty.

Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.

Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes.

Semolina flour is a coarsely ground wheat flour that helps to create a crisp crust. You can also brush the pizza dough with olive oil before baking it, which will help create a crispy crust.

Thin crust: This is the most common type of pizza crust in the United States. It has a crispy, crunchy texture and usually comes with some kind of sauce on it.

Pizza dough needs time to relax and rise, but you don't want it to over-rise. That's where aeration comes in. You introduce air without overworking the gluten by shaking or folding the dough. This makes for a more relaxed dough yielding a light and airy crust.

St. Louis pizza features a thin crust with a cracker-like consistency that is made without yeast. Due to the crispy crust, St. Louis pizza is usually cut into 3- or 4-inch rectangles, known as "party" or "tavern" cut.