Fat Head Pizza Crust - Recipe Diaries (2024)

FAQs

How to make pizza crust crispy in 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. Using a baking stone works for all pizza styles, but is essential for thin-crust recipes.

Better browning starts with your baking surface. Baking pizza is all about timing: You need to ensure the bottom, edges, and top of the pizza all bake at an even rate, so that by the time your cheese has melted to perfection, the crust is crispy.

To get those hollow bubbles you're looking for, make sure you're not pressing all of the air out of the dough as you roll it out. Never use a rolling pin, which will flatten all those pockets; instead, use your hands and fingertips to stretch and gently press the dough into a round.

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

Transfer the crust to a piece of parchment (if you're baking on a stone), or a lightly oiled pizza pan, and let it rest for about 20 minutes. While it's resting, preheat the oven to 450°F. Top the crust as desired. Bake until the edges are crisp and the sauce or cheese is bubbling, about 14 to 18 minutes.

But too much sauce makes for a soggy, weak crust. To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce. Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil.

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.

Your first thought might be to blame the recipe for your pizza dough or maybe your poor kneading technique, but according to The Pizza Heaven, the oven temperature is usually the culprit. Pizza that's baked at a low temperature for an extended period will ultimately cause the dough to dry out and therefore harden.

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

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.

What is the secret to making good pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Classic pizza dough is made with just flour, water, salt, and yeast. Some versions add olive oil. This creates a chewy texture, but needs a long slow rise to develop flavor. Adding milk to bread dough tenderizes it, makes it less stretchy and chewy.

For best results, knead your dough for at least 4 minutes, preferably 6! If you over-knead the dough, it will become too fine and crumb-like, making for a dense and heavy pizza crust rather than a crisp and airy one. Pizza dough benefits from being kneaded to increase gluten content.

Try a wetter dough that has been proofed in the refrigerator for 24 hours or so. Pull it out 3 hours or so before using and punch it down after 2 hours and knead it just enough to be not sticky and let rest covered for another hours or until it has relaxed and stretches easily.

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.

Most pizza dough does not contain eggs. Pizza dough typically includes three main ingredients: yeast, flour, and water. Some recipes will also include a tablespoon of sugar and a pinch of salt. Eggs soften the dough and make it taste richer, while egg whites make the crust a little crispier.

A preheated pizza stone puts the crust in contact with a hot surface right away, giving it an immediate surge of heat energy. Combined with the moisture reduction, the crust should end up crispier than it would without the stone.