My homemade pizza crust never gets crispy enough.

Is it the flour or my baking method?

4 comments

4 Comments

Heat your oven way up, like 500 degrees. I struggled with soggy crust forever. Switching to bread flour made a big difference for me. You need to bake the pizza on a preheated stone or steel. Don't use a pan, it traps steam. Also, stretch the dough thin and don't overload with toppings.

paige1666d ago

I tried 500 degrees once and set off the smoke alarm. My crust was still soggy. Maybe I should lay off the wet toppings.

baker.christopher6d ago

Setting off the smoke alarm at 500 degrees might mean your oven needs a GOOD clean. Burnt grease can mess with heat flow and leave crust soggy.

the_keith2d ago

My uncle swears by the 500 degree method but his kitchen always smells like a bonfire. I tried it once and my mozzarella just burst into a greasy pool before the dough set. Now I worry more about cheese moisture than oven temp, which feels backwards. Maybe the real trick is finding that one brand of low-moisture mozzarella that doesn't weep oil everywhere.