Tips for Making Crispy Homemade Pizza Crust

Not everyone has access to a wood-burning oven, but that doesn’t mean you can’t make thin, crispy pizza at home. Listed below are some of the most frequent questions I receive about making homemade pizza:

  • How do I use a pizza stone?
  • Should I preheat my pizza stone?
  • Should I pre-bake pizza crust?
  • What is the best temperature to bake pizza?
  • How long should I bake my pizza?

This post addresses each of these questions and a few more.

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  • Preheat your oven to 450 degrees with the pizza stone inside. The hotter the temperature the crispier the crust – adjust the temperature according to your preferences.
  • Form the dough. On a floured surface gently press the dough down starting in the middle and work it into a flat circle. Once a circle begins to form use a rolling pin to roll the dough very thin. Check every couple of rolls to make sure the dough is not sticking to the surface or the rolling pin.
  • Remove the warm pizza stone from your preheated oven.
  • Lightly dust the pizza stone with cornmeal to prevent the dough from sticking to the stone.
  • Pick up the dough and gently lay it onto the pizza stone.
  • Pre-bake the dough for four minutes.
  • Remove the stone and assemble your favorite toppings on the crust.
  • Place the stone back in the oven and bake the pizza for 5 to 10 minutes. Baking times will vary based on your oven and topping selections.
  • Remove the pizza stone from the oven and place on your pizza stone rack.
  • Use a pizza peel to remove the pizza from the stone.
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    The 150 plus pizzas I’ve written about on this site were baked in an electric oven, and only five or so have been baked in a gas oven. I will post about the differences once I do a few more pizzas in my gas oven. Please share your experiences or post any questions in the comment section below.