Perfect Pizza Crust

Ask the Test Kitchen

I love to make homemade pizza, and my family loves to eat it. How do you get a chewy crust that’s crispy on the outside? Are any special ingredients needed? —L.D., Shelley, IdahoYou don’t need any special ingredients to achieve a pizza crust that is crispy on the outside yet chewy on the inside. Much of the texture is determined in how the dough is handled. We get the best results when we use bread flour.

Here are some other important tips to follow:

  • Make your pizza dough ahead and store it in the refrigerator at least 2 hours or overnight. This allows the dough to relax, making it easier to handle.
  • Use a hot oven—450° or higher. The high heat will give the crust that crispness you desire.
  • For a crispy crust and better browning, use a pizza stone. Before preheating the oven, place the stone on an oven rack in the lower third of the oven. If you don’t have a pizza stone, a preheated baking sheet will work. Sprinkle the sheet with a little cornmeal to help slide the dough on and off.
  • Bake the crust for 5-8 minutes or until lightly golden. Remove from the oven and add the toppings. Keep in mind that loading the crust with too many toppings will make it soggy. Bake 4-5 minutes longer or until cheese is melted.

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