As an award-winning chef with years of experience making delicious and crispy pizzas at Italian pizzerias, I can tell you that learning how to make crispy pizzas at home isn’t as complicated as it may seem.
With the right ingredients and knowledge, you can create crispy and mouth-watering pizzas that will rival those made by professional chefs.
Read on, don’t delay making that Instagram-worthy crispy pizza any longer!
In This Article
How To Make Crispy Pizza At Home
Before making crispy pizza at home, remember it requires patience, practice, and the right ingredients and equipment.
Follow the tips outlined in this guide, and don’t be afraid to experiment with different toppings and sauces.
With some effort, you can create delicious and crispy pizzas that will impress your friends and family.
Start With The Right Pizza Dough
First and foremost, you need to start with the right pizza dough.
The dough is the foundation of your pizza, and getting it right is crucial.
Use bread flour instead of all-purpose flour as it has more gluten, which gives the dough elasticity and structure.
It’s also important to let the dough rest in the fridge for at least 24 hours, as it allows the enzymes in the flour to break down the starch into sugar, resulting in a more flavorful and crispy crust.
Preparing The Pizza Sauce and Toppings
While the dough is resting, you can start preparing your sauce and toppings.
For the sauce, use San Marzano tomatoes as they are sweet, low in acidity, and have a thicker consistency.
Add some salt, pepper, and garlic for some extra flavor.
Don’t be afraid to experiment and try new things when it comes to toppings.
Opt for fresh, high-quality ingredients and avoid using too many toppings, as it will weigh down the pizza and make it harder to get crispy.
The Best Part: Baking The Pizza
Now that your dough, sauce, and toppings are ready, baking the pizza is time.
To achieve a crispy crust, you need to use a pizza stone or a pizza steel, as they conduct heat well and give the crust a nice crunch.
Place the pizza stone or steel in a preheated oven at 500°F for at least 30 minutes before baking.
When placing the pizza on the stone or steel, sprinkle some cornmeal on top to prevent it from sticking.
Also, make sure not to overload the pizza with toppings, as it will make it harder to transfer it to the hot stone or steel.
A Chef’s Tips For Perfecting Crispy Pizza
- Use bread flour instead of all-purpose flour
- Let the dough rest for at least 24 hours in the fridge
- Use San Marzano tomatoes for the sauce
- Avoid using too many toppings
- Preheat the oven and pizza stone or steel for at least 30 minutes
- Sprinkle some cornmeal on top of the stone or steel
- Don’t overload the pizza with toppings
What To Avoid When Making Crispy Pizza
You know what you should do to make a crispy pizza in the comfort of your home.
But, here are the things you should avoid doing when making a crispy pizza at home:
- Using all-purpose flour instead of bread flour: All-purpose flour has less gluten than bread flour, which can result in a less elastic and crispy crust.
- Not letting the dough rest in the fridge for at least 24 hours: Resting the dough allows the enzymes in the flour to break down the starch, resulting in a more flavorful and crispy crust. Skipping this step may lead to a less crispy outcome.
- Using tomatoes with high acidity and thin consistency: Opt for San Marzano tomatoes, which are sweeter, low in acidity, and have a thicker consistency. This helps in achieving a balanced flavor and prevents the sauce from making the crust soggy.
- Using too many toppings: Overloading the pizza with toppings can weigh it down and prevent the crust from getting crispy. Use a moderate amount of toppings to allow the heat to penetrate and crisp the dough properly.
- Not preheating the oven and pizza stone or steel: Preheating the oven and the pizza stone or steel is essential for achieving a crispy crust. Make sure to preheat them for at least 30 minutes at a high temperature, around 500°F (260°C).
- Neglecting to sprinkle cornmeal on the stone or steel: Sprinkling cornmeal on top of the stone or steel helps prevent the dough from sticking and adds a slight crunch to the bottom of the crust.
- Overloading the pizza when transferring it to the stone or steel: Avoid adding too many toppings or making the pizza too heavy, as it can make it difficult to transfer onto the hot stone or steel, potentially affecting the crispiness.
My Experience In Making Crispy Pizza
Making crispy pizza at home is an art that I have honed over the years.
When I first started, I struggled to get the crust just right and often ended up with soggy or burnt pizzas.
However, with practice and experimentation, I learned the tips and tricks that I have shared with you in this article.
One thing that I always stress is using high-quality ingredients.
Don’t skimp on the sauce or toppings; they can make or break the pizza. Also, don’t be afraid to try new things and unleash your creativity.
When I make pizza at home, I like to experiment with different toppings and sauces, and it’s always a fun and exciting experience.
Whether I’m using traditional toppings or trying something new, the joy of creating something delicious and crispy from scratch is always rewarding.
Can I Use All-purpose Flour For The Dough?
While you can use all-purpose flour, bread flour is better for a crispy pizza crust.
Can I Let The Dough Rest For Less Than 24 Hours?
While it’s possible to let the dough rest for less than 24 hours, it won’t have the same flavor and texture as a properly rested dough.
Can I Bake The Pizza Without A Pizza Stone Or Steel?
While you can bake the pizza on a baking sheet, a pizza stone or steel conducts heat better and gives the crust a nice crunch.
How Many Toppings Should I Use On My Pizza?
It’s best to avoid using too many toppings, as it will weigh down the pizza and make it harder to get crispy. Stick to a maximum of 3-4 toppings.