The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why can't I make a decent pizza crust?

wyllow42's picture
wyllow42

Why can't I make a decent pizza crust?

Pizza woes again...

It's supposed to be the easiest food in the world to make, right? Then why do I keep screwing it up?!? I can make things far more complex without a problem, but apparently the pizza fairy has skipped me.

The problem lies in the crust, of course.
I've tried different recipes, some failing more than others.
The recipe I've followed lately is
2/3 cup water
1 tbsp. Olive Oil
1 3/4 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1 1/4 tsp. instant yeast

I mix it all together and then knead (adding more flour as necessary to keep it from being so sticky) for about 10 minutes. I let it rise for an hour or so (sometimes more), then knead again, let it rest for another half hour, then try to punch it down and stretch it out. What I usually end up with is crispy crust, when I'm looking for chewy crust.

I bake on a pizza stone at about 400F until the cheese is all bubbly and browning a bit.

Why can't I make a decent pizza crust???

tori's picture
tori

if you want a chewy, rather than crispy crust - lower the oven by 25 degrees, and replace the pizza stone with a baking sheet (not preheated). that should do the trick.

Floydm's picture
Floydm

Yeah, I think Tori is on the money. Higher temperature and a preheated pizza stone are tricks people use to get crispy crusts. If you like it chewier, cool the oven down some, protect the bottom of the pie with a cookie sheet, and maybe put it a shelf higher in the oven.

Not making the dough too thin may also help.

scarlett75's picture
scarlett75

I agree on the pizza stone tip.
I've been making a lot of pizza dough (and yummy pizzas) lately. I've found that when I use the pizza stone, the crust doesn't come out quite as crispy as when I use the old-fashioned, "holey", round cookie sheet.