The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Crust - A Little Moist

donsabi's picture
donsabi

Pizza Crust - A Little Moist

I have been making a pizza I am fairly happy with but I still have one small problem.  The center to the the crust turns out thin and cripsy which I am delighted with.  However the outside crust, without topping, tends to be a little moist.  I keep my dough in the refrigerator for a few days before baking.  The best I can get out of my oven is about 450.  I am using a 1" thick pizza stone with another pizza stone about 6" above.    I bake it for about 15 minutes and I do preheat the oven.   This dough recipe I am using now seems to call for more water than I am accustomed to using.   

Comments appreciated, thanks, Don.

G-man's picture
G-man

You should probably try parbaking. Does your oven have a broil function? What I like to do is put my crust under the broiler for a little while, then pull it out, flip it over, top it, and stick it back in until the cheese is turning golden brown.

chetc's picture
chetc

 450Deg should be fine "with the right pans" I bake sicillian style pizza and had similiar issues, since then I switched to black steel pans, or some call them blue steel, I bake at 450deg no par baking is needed with these pans, I use bake rather than the convection mode.

 

    Chet

rfusca's picture
rfusca

Have you this method?  Preheat a cast iron skillet on the stove - it will go much past 450.  Turn on the broiler.  Slide pizza on cast iron and stick it under the broiler.  It will finish the top in just a few minutes, 3 or so.   Then back up to the stove to crisp the bottom however much you like.  Generally much quicker than 15 minutes and you get a pretty great crust.

It's quite a good method.

donsabi's picture
donsabi

Thanks to all.

Gman suggest prebaking and then flipping the doug when topping and this seems to work pretty good.

I am baking on a 1" thick pizza stone with another pizza stone about 6" above.   This is my poor man's effort to create

a pizza oven.  It works faily well but from what I have seen with pizza ovens they are actually getting temps about 500

degrees and that is hard to duplicate in a home oven.   

rfusca's picture
rfusca

Pizza ovens often go much, much hotter than 500 degrees - especially for neopolitan style.