Secrets to making a crispy homemade pizza crust?

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All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.
 
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.


Agreed although that is 2 things. :)
Yep the rest r all just expanding in the topic. all good points as well. Every inch starts getting a yard so to speak once you get these main points down.
 
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.

I use a pizza stone, letting it preheat before adding the pizza. Still not as crisp as I want it to be, so I'm assuming I need another pizza dough recipe.
 
How long did you preheat the stone? I preheat mine for an hour at the highest oven setting.
I use a pizza stone, letting it preheat before adding the pizza. Still not as crisp as I want it to be, so I'm assuming I need another pizza dough recipe.
 
Ah Okay. You need to heat the stone much longer. That should get help get a crispy bottom crust. An hour at high temp should do it.
Definitely not that long. I simply heat the stone until the oven is temp.
 
Ah Okay. You need to heat the stone much longer. That should get help get a crispy bottom crust. An hour at high temp should do it.

Thank you, I will try that next time. I've heard some people just leave their stones in the oven at all times, whether they're using it or not. But I always take mine out when not in use.
 
Thank you, I will try that next time. I've heard some people just leave their stones in the oven at all times, whether they're using it or not. But I always take mine out when not in use.

I leave mine in the oven all the time simply because it's easier. But that is not important to a crispy crust.

The stone takes a long time to heat through. It should be heated for 45-60 minutes after the oven reaches temp.
 
I leave mine in the oven all the time simply because it's easier. But that is not important to a crispy crust.

The stone takes a long time to heat through. It should be heated for 45-60 minutes after the oven reaches temp.

Got it. I'll keep that in mind for next time. Thanks :)
 
Getting everything uniformly hot is the single most important issue.:)


I would consider it a detail. The most important thing is the heat collector (stone, cast iron, metal, etc) unless u have commercial oven. The rest r details.
 
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.

I would consider it a detail. The most important thing is the heat collector (stone, cast iron, metal, etc) unless u have commercial oven. The rest r details.

...as I mentioned in my original post.
 
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...:ermm:

Seeeeeya; Chief Longwind of the North
 
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I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...:ermm:

Seeeeeya; Chief Longwind of the North

I think I'm the odd man out, but I don't like the way cast iron makes the food taste. That and the smell of it makes me gag. Not sure why, it just always has.
 
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...:ermm:

Seeeeeya; Chief Longwind of the North
I just have to say that "pizza stone" is a misnomer. I bake all kinds of breads on my baking stone. I also have a cast-iron griddle because it has its uses, too. Both are valuable for different reasons, imo.
 
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...:ermm:

Seeeeeya; Chief Longwind of the North
Sam I am ...
 
I think I'm the odd man out, but I don't like the way cast iron makes the food taste. That and the smell of it makes me gag. Not sure why, it just always has.
I wonder if it's the iron taste you don't like. I don't mind it myself, and since I'm usually anemic, it doesn't bother me to get extra from the cast iron cookware I use.
 
I just have to say that "pizza stone" is a misnomer. I bake all kinds of breads on my baking stone. I also have a cast-iron griddle because it has its uses, too. Both are valuable for different reasons, imo.

Great ideas :)

Sam I am ...

:LOL:

I wonder if it's the iron taste you don't like. I don't mind it myself, and since I'm usually anemic, it doesn't bother me to get extra from the cast iron cookware I use.

Definitely don't like the iron taste. It's so... metallic. It's like blood - I don't mind the sight of blood, but the smell of it makes me want to toss my cookies.
 
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