How To Get Pizza Crust Crispy

how to get pizza crust crispy

If you’ve ever attempted to cook Italian or American pizza, how to get pizza crust crispy can be downright frustrating. You may think that using less water will produce a crispier crust. The key to a crispier pizza crust is probably not what you believe.

But you’d be mistaken. To get a crispier crust, increase the amount of water in the dough recipe. This permits the dough to be more fluid and spread more freely during the first few minutes. 

Why Isn’t My Pizza Crispy?

The following are the most prevalent reasons why your pizza isn’t crispy:

  • The incorrect dough
  • There is too much liquid in the sauce, mozzarella, and toppings.
  • The wrong baking temperature and procedure

Traditionally Neapolitan pizza is baked at 950°F (480°C) in a wood-fired oven. And New York-style pizza is often cooked in a brick oven heated to 500-800°F (325-380°C).

No matter what type of pizza you create, the secret to crunchy pizza is a high roasting temperature that removes water throughout baking. Sufficient water must evaporate in the oven for the crispiness to occur. Baking time and temperature are vital, but the crust and toppings are used.

You may make up for the lack of warmth in your oven by baking the pizza at a reduced temperature for a more extended period. However, overbaking will cause the dough to dry out. But you want the pizzas to be baked as hot as possible.

You may also make changes to the dough to make it toast faster and crunchier.

Overloading the tortilla with sauce, mozzarella, and toppings can also cause it to take longer to crisp due to the increased moisture.

Dough For Crispy Pizza

Water, cornmeal, sodium, and yeast are the only four components in traditional Neapolitan pie crust. This crust is specially formulated to not burn in a heated wood-fired oven. However, your domestic ovens will not attain the same temperature.

As a result, the same factors that keep the pizza from browning in the wood-fired oven operate with you at home. Fortunately, you can make a few tweaks to enhance your dough.

Adding Oil To Your Pizza Dough

Oil transmits heat effectively, allowing the crust to bake faster and crispier.

The dough for Neapolitan pizza does not include any oil. The reason for this is that oil promotes good conductivity.

When baking pizza in a preheated oven, you wouldn’t want a very conductive crust since it will not only render your pizza crunchy but will also burn quickly.

However, if you bake pizza at home, you may produce crispier pizza by adding oil to the crust.

How Much Oil Should You Add?

You can use baker’s percentages, a reasonable starting point of 4% oil in the dough. Baker’s percentages merely indicate how much of an ingredient is present in the dough compared to flour. For instance, if you use 1500 g of flour in your dough, 4 percent oil is 40g.

When you add less oil, it becomes less conductive, and when you add more, it becomes more conductive. However, adding too much oil to the crust can change the texture of the dough, making it more biscuit-like or pie-like.

Add Sugar To the Dough

Another element absent from Neapolitan pizza crust is sweetness. Adding sugar will not make the crust crisper, but it will assist in browning the crust and bringing it closer to a Neapolitan-style pizza.

Making The Crust Thinner

Another typical mistake is preparing overly thick pizza dough. Thick pizza dough takes longer to bake, making it more challenging to get crispy.

Choose the Best Sauce, Cheese, And Toppings

One of your deadliest foes is moisture from the toppings. Excessive water makes the crust sticky and challenging to crisp.

Adding Sauce

If you use too much or too little sauce, your pizza may get mushy.

You should not apply too much sauce to your pizza to avoid it becoming mushy. The more sauce you add, the longer it will take for enough water to evaporate while baking to crisp the crust.

If you’re boiling your pizza sauce, let it simmer for a few minutes to remove any surplus liquids.

The amount of sauce you should decrease depends on how liquid it is. You only need to experiment a little to achieve the most pleasing results.

Cheese For Crispy Pizza

If you’re making pizza with fresh parmesan cheese, it usually arrives in a container that’s partially submerged in liquid. It is recommended that you drain your cheese ahead of time using a cooking towel or clean towel to absorb any extra moisture. It is also a good idea to cut the cheese and let it dry in the fridge a few hours before baking your pizza.

Avoid using particularly fatty cheeses for other kinds of cheese since this can make your pizza excessively oily. Using excess cheese is also a terrible idea since it forms a barrier over your sauce, preventing water from evaporating during baking.

Toppings For Crispy Pizza

Toppings that leak a lot of water while cooking should be avoided. Or, at the very least, keep the number of these toppings to a minimum.

In general, I recommend limiting the number of toppings you use. Tomatoes, asparagus, and other veggies are examples of wet toppings. Of course, you may put veggies on your pizza, but don’t overdo it.

Excessive use of toppings, like cheese, can trap water. Also, avoid highly fatty toppings because they make your pizza frizzier. More minor is better when it comes to pizza toppings.

Baking Crispier Pizza

Baking is the most crucial aspect of making crispy pizza. More excellent oven heat is needed to bake the summit of the pizza, and a heated baking surface is required to bake the base of the pizza. It would help if you raised the temperature to achieve the crispiest results.

Increase Your Oven Temperature

The most straightforward and apparent approach to crisp up your pizza in the oven is raising the temperature. The higher the oven’s temperature, the faster your pizza will bake and the crunchier the pizza will be. I propose just turning up the heat to the highest level.

The next thing you should do is bake the pizza on a baking sheet to crisp the base faster. A baking top, including a pizza stone or steel, will almost wholly transform your conventional oven into a pizza oven.

One issue with making homemade pizza is that the pizza lacks a heated surface to bake on. When you place your pizza on a baking sheet and then in the oven, the tray does not have enough time to heat up. It’s not a good idea to bake pizza on a cold baking surface.

Making Pizza Crispy Using a Pizza Stone

A pizza stone is an excellent method to replicate a pizza oven at home. And it’s a terrific way to get started creating amazing pizza at home on a budget! You can acquire it for roughly $20 to $30 at most kitchen supply companies, Target, Walmart, or Amazon.

When you preheat a pizza stone, it maintains heat, which allows your pizza to bake faster and hotter. As a result, the pizza will be crispier.

Prepare your oven to the maximum temperature setting for 55 minutes to two hours, and bake the pizza directly on the top.

Making Pizza Crispy Using Pizza Steel 

Even if you believe that a stone would produce the same results as a wood-fired pizza oven, your oven will not attain the same temperatures. Pizza steel is an even better alternative than a pizza stone. Pizza steel transmits heat even better, resulting in a crispier crust. Many industrial pizza ovens include a metal deck for this very same reason.

As with the stone, warm it in the oven at the highest setting for at least 55 minutes to two hours. The pizza is then baked directly on the heated surface.

Pizza steel costs roughly 80-100 dollars more than a stone, producing superior results. It’s also easy to clean and, with appropriate care, will last for generations. I use my pizza steel for everything from Neapolitan and Italian pizza to New York and pan pizza.

How Do I Make Crispy Pizza Without Steel or Pizza Stone?

Even if a pizzeria stone or pizza steel produces a superior product, if you don’t have one, don’t panic; you can still salvage your pizza night by utilizing things you already have at home.

1. Baking Tray

You may start by using a baking pan. You may use a baking tray to achieve a similar outcome as a pizza stone. Nowadays, most baking trays are made from aluminum, a fragile, soft metal that does not transfer heat effectively. As a result, combining many trays will be beneficial. It’s much better if you have a tray made of iron or steel on hand!

How Do I Make Crispy Pizza Without Steel or Pizza Stone?

It may be used in the oven the same way as pizza steel; turn it upside-down to make it simpler to slip pizzas in and out. Allow at least 25 minutes for the oven to preheat before baking.

2. Cast-Iron Skillet

A cast-iron pan is another excellent alternative for baking the pizza. Iron, like pizza steel, transmits heat effectively and is thus a good option. You’ll get the most pleasing results if you preheat the cast iron pan in the oven for at least 25 minutes on the hottest setting. 

How Do I Make Crispy Pizza Without Steel or Pizza Stone?

Remove the pan from the oven and carefully add the dough, careful not to burn your palms. Take care not to use a skillet with a spatula made of plastic or similar heat-resistant material! Return to the oven for a few minutes longer, until the butter is melted and the pizza dough is beautiful and crispy.

5 Mistakes to Avoid When Making Pizza

1. Making Dough Too Thin 

Not to mention a super-crispy, thin-crust pizza; however, there is a limit to how thin the dough can be. It won’t support the sauce, cheese, and toppings if you stretch the crust too thin.

Stretch out the dough (with a rolling pin if necessary) until it’s between 1/8- and 1/4-inch thick for a crispy, relatively thin pizza crust that can indeed hold its own.

2. Having Many Toppings 

Toppings are tasty, but some pizza types cannot accommodate too many. Please remember that the more toppings you add, the slower the cooking will be. This might result in an unevenly cooked pizza with an overdone or burnt crust and uncooked toppings on thinner-crust pizzas.

Try a sheet flatbread pizza with a thicker crust for fluffier pies. Keep in mind that the more toppings you use, the longer it will take to cook. So stick to 3 to 5 toppings and some cheese on thinner-crust pizzas.

3. Failing to Precook Some Toppings 

While you may place most toppings onto the pizza before baking, a handful must always be precooked, particularly meat.

Even though pizza is baked at such high temperatures, the bake time is insufficient to cook a large amount of meat thoroughly. Heartier greens, such as broccoli rabe, benefit from a brief blanch before even being tossed to a pizza.

Follow this advice: Do not even put yourself in danger of being ill. Cook your toppings, such as bacon, chicken, sirloin, or prosciutto, before adding them to your pizza.

4. No Proper Preparation 

Using a cookie sheet, grilled cheese stone, or baked steel is entirely up to you; all are excellent options. However, before assembling your pizza and sliding it into the oven, they each require some care to get that crispy- crust that makes pizza so delicious. If you don’t do these things, you’ll end up with a mushy, floppy crust.

Preheating or preparing your favorite cookware is essential for a perfect crust with a delightfully crispy bottom. Unless you’re using a frying sheet, warm it in the microwave or brush it with a light coating of cooking oil before assembling your pizza. If you’re using a pizza stone, it should be warmed for at least 30 minutes in a preheated oven.

5. Oven Temperature is Low 

A 350°F oven may be adequate for many dishes, but it is insufficient for pizza. If you bake a pie at too low a temperature, you’ll get a pizza with a limp, mushy dough, and overdone toppings. A hot oven is required for good pizza, therefore don’t stop the temperature dial at 450°F. Don’t even bother stopping at 400°F.

Follow this advice: It may appear a little frightening, but turn your oven to the highest setting. The closer to 500°F you can reach, the better. This quick-cooks the pizza, resulting in a lovely golden crust that’s crispy on the surface yet chewy in the center.

Wrap Up 

To recapitulate, the secret to making crunchy homemade pizza is to utilize the appropriate crust with oil that aids the pizza crust in transmitting heat evenly and evaporate more water during baking. Another critical factor is to ensure that the pizza base is thin enough to bake quickly.

Use less watery sauce, minimize wet and oily cheese, and use non-watery garnishes to minimize moisture. Finally, bake the pizza in a sweltering oven with a surface that conducts heat effectively, such as pizza steel, to resemble the floor of a pizza oven. There you have it, the recipe for wonderfully crispy pizza at home.


Denzel and Beryl are a food scientist powerhouse couple. They met while attending culinary school, and have been cooking and baking together ever since. They love to watch football, movies, and reality shows in their free time. They have even participated in several cooking and baking competitions globally!

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