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shipwrecks's avatar

Tips for making pizza crust?

Asked by shipwrecks (346points) July 9th, 2009

I love making homemade pizza – I do it every Friday and everyone loves it. I make it all my own, down to the crust, but I feel like my crust never comes out that golden brown, crispy and crunchy perfect consistency.

I use a pizza stone, so I’m thinking it’s the temperature. Anyone got any tips? What temperature do you cook your pizza at?

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11 Answers

marinelife's avatar

As high as your oven will allow. Home ovens don’t really cut it for making pizza.

Do you pre-bake it partially before putting the toppings on? That could help.

sandystrachan's avatar

Put the stone in the cold oven , turn to 220c 428 F when the oven reaches correct heat leave for extra 30 – 40 minutes .
When you make the base , pre cook it in a pan to crisp and brown the edges if you have a pan the size of the base failing that . You take the stone out the oven and shape the dough directly onto it , turn over and place toppings and cook
The times depend on the thickness of base rule of thumb thick base 15–18 minutes thin base 8 – 12 minutes . Don’t use too much water toppings, if you do seal both end of the base before adding any.

MissAnthrope's avatar

Also put the rack high up in the oven, the temps will be hotter there.

My mom’s pizza dough recipe (Italian, so she makes it thin), it’s pretty tasty..

2 envelopes active dry yeast
1 cup warm water
1 cup flour
Whisk together then cover with a cloth towel and leave to sponge-about 20 minutes.

Add 6 cups flour, 2 cups cool water, 4 Tablespoons olive oil and 4 teaspoons salt
Start kneading, adding another 1 cup flour as needed to produce a slightly moist, soft dough – knead until elastic and smooth. Leave to rise 1 hour. Punch down, wrap, and use or can be frozen.

shipwrecks's avatar

@Marina how long do you pre-bake it for?

PandoraBoxx's avatar

I use frozen dinner rolls for a pizza crust (you can also roll them out, fry them and make pita bread out of frozen roll dough.) I roll the dough out as thin as I can get it on a floured board, brush the dough with a little olive oil, add the toppings, and then bake the pizza at 385 for 25 minutes. I end up with a thin, browned crust with a slightly puffy, chewy edge.

MissAusten's avatar

Last time we had homemade pizza, we cooked it on our grill. Everyone came back for thirds, scarfing it down and saying it was the best pizza they’d ever had. If you have a grill, try cooking your pizza that way.

You make your dough however you normally do, brush one side with olive oil, and then put the dough oiled-side down right on the grill grates with the grill preheated to about 400 degrees. Oil the other side of the dough, and when the bottom has just crisped up, turn the dough over. Add your sauce, cheese, and toppings, close the grill, and keep cooking just until the cheese is melted and the toppings are heated through. As a side note, the toppings should be cooked in advance. I sauteed the vegetables before putting them on the pizza. They won’t have time to cook otherwise.

We like our pizza crust a little on the thick side, maybe ½ inch. On the grill, it came out crisp on the outside but light and chewy on the inside.

marinelife's avatar

Four to five minutes in the hot oven.

ubersiren's avatar

Have you tried brushing olive oil on the crust before baking?

jbfletcherfan's avatar

@AlenaD My yeast is in a jar. How much would I measure out to equal 2 envelopes?

jbfletcherfan's avatar

@AlenaD (I found the measurements on the jar)

Naked_Whale_Tamer's avatar

Rather then rewriting my answer, here’s what I’ve already written (if you can login into Quora):

To summarize, to make thin crispy pizza, use extremely little yeast (just a tiny pinch), no sugar or oil, refrigerate the dough for 24–48 hours, then bake on the hottest possible porous stone.

In the summer, I use the outdoor gas grill and fire up the stone to 700+ degrees (I plug the gap in the back of the grill with aluminum foil) and bake for just several minutes.

In the winter, I use a thick slab of soapstone that I had custom cut from the quarry (weighs a ton) and I have to preheat the stone for over an hour or two at 550 degrees. Baking takes longer.

Use tomato sauce sparingly. Also, go easy on the cheese as you want the sauce to evaporate and cheese also contains a lot of moisture.

Use little or no toppings especially fresh mushrooms as they’ll drown the pizza.

If you can’t get into Quora and there’s interest, I’ll add another answer with further details.

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