Crispy Pizza Crust: Here’s the Secret to How to Make It

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Crispy Pizza Crust

Are you tired of making homemade pizza that doesn’t have a crispy pizza crust?

Well, we’ve got the answer to this problem!

Our assortment of tips and methods will solve your problem once and for all. You’ll get better results in how to make a pizza crust crispy and crunchier than ever!

So, let’s find out!

Factors that Contribute to a Crispy Pizza Crust

Just as every Pitmaster knows cooking science for making BBQ meats, you also need to know a few things about preparing and cooking homemade pizza dough.

This section will help you follow the science in a rational sense. After that, you’ll better understand why pizza dough cooks the way it does.


  • Water

The first and most crucial ingredient to make a crispy crust is water.  Every pizza dough recipe has a varied hydration level based on the flour volume and the amount of water added.

The average pizza dough hydration is 65%; for a crispier crust, you will need to go higher, which is 70 to 75% hydration. 

For more details on dough hydration, check our articles, The Scientifically Proven Formula for Pizza Dough Hydration and 7 Hydration Percentages that Make the Best Pizza.

The addition of yeast reacts with sugar and water, causing your dough to rise through a proofing process.

In effect, you’re making dough that will produce a form of bread with very different textures through the gluten formed.

Adding oil also helps form a protective layer in your dough to keep pizza sauce and pizza toppings from seeping into the dough.

Without this, your dough may be soggier from liquids that get into your crust.  Learn more about oil in pizza dough in our article Here’s Everything You Need to Know About Oil in Pizza Dough.

Other Considerations

You must be careful about how much hydration and oil content you add because you want good pliability when forming your pizza dough.


Every kitchen will have an oven that may not be suitable for cooking pizza since the average temperature of commercial ovens rarely exceeds 550 degrees Fahrenheit.

Traditional pizza ovens are much better since they can reach temperatures of 750-800 degrees. The cooking time is shorter, and the result is a crispier crust.

But that doesn’t mean you can’t get good results with lower oven temperatures, so the temperature isn’t the only issue here. The surface of where your pizza is placed will immediately affect how the dough is cooked.

They are prepared or coated with oil beforehand, allowing the dough to fry the surface, cooking the dough faster.

Cooking Surface

One saving grace of every home-based pizza chef will favor using a pizza stone. They store heat in a way that helps pizza dough cook faster and more evenly than a wood-fired pizza oven. There is also another innovation called pizza steel which is essentially a steel slab.

It works the same way as a pizza stone and stores heat more effectively than a stone since steel retains heat through thermal conductivity.

However, deep dish pizzas will use a round pizza pan made from griddle iron style pans without handles.

Depending on your pizza, you need to have handy one or more of these cooking surfaces; a standard baking surface is a baking sheet or an iron skillet.

You can find a list of baking surfaces in our article Insanely Powerful Pizza Baking Surfaces that will Give You the Best Crust.

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Cooking Time

What the cooking time means to pizza is as essential as the proofing time of your dough.

For this reason, this is why the temperature and cooking surfaces you decide to use will produce various results in your quest to make crispy pizza crusts. Shorter cooking times often mean that you have a hotter oven.

While lower temperatures better have a cooking surface that retains preheat levels, you aren’t cooking a pizza for longer than 15-20 minutes.

Ideally, the average cook time should be 10-15 minutes. Hotter ovens can take as little as 6-10 minutes if the conditions are right.

Pro Tip

For best results, pre-heat your pizza stone or your pizza steel for about 45 min. to 1 hr before baking your pizza. The heat retained in the baking surface will produce the crispiest crust.

What is the Secret to a Crispy Pizza Crust?

The secret to a crispy pizza crust is to use high-hydration dough!

Pizza dough recipes that have higher amounts of water sound like they’ll be bad for any pizza. However, Higher hydration doughs result in crispier crusts.

Adding more water to your recipe allows the dough to be hydrated, expanding rapidly once it comes in contact with the oven’s heat.

The additional water adds weight to the dough, and it will evaporate immediately, creating steam that will be trapped underneath the crust of the pizza, making a crispier texture.

Crispy Pizza Crust
Crispy Pizza Crust

How to Make a Pizza Crust Crispy?

In general, if your dough recipe is anywhere from 70% to 80%, you should be able to get a crispy crust. Some exceptions exist, but they are related to specific pizza styles that contain additional ingredients.

To calculate how much water you need, weigh the flour and multiply it by your desired hydration (anywhere from .70 to .80), and the result is your water content for a crispy pizza crust.

Cook the Pizza at a Very High Temperature

If you don’t have a pizza oven up to 800 degrees Fahrenheit, you can always buy pizza steel or pizza stone.

This is better than having an oven that isn’t giving you enough heat to work with. Any pizza stone or metal can retain heat and cook your pizza in less time.

This won’t be so much of an issue if you have an oven that can reach higher temperatures. The advantage of ovens with higher output is getting a pizza that will be crunchier.

But adding any pizza stone or pizza steel will always have an immediate benefit.

What Other Ingredient Makes Crispy Pizza Crust?

Many factors make any pizza crust a lot crispier, and these all have to do with temperature and the surface you bake on.

But olive oil on the outer edge is one item that you can add to the outside of pizza dough.

This will cause the dough to be crisp faster due to the oil frying effect.

This is also done for deep dish-style pizzas where a baking pan is brushed with oil or butter to get a crispy outer texture.

Experimenting with food shortening is another way to get crunchy results and often makes a tastier crust than others that use oil. Having higher concentrations of water will also make your dough crisp up faster.

Does Olive Oil Make Crispy Pizza Crust?

The answer to this question is yes and no, depending on how you add olive oil to your dough. Adding olive oil to pizza dough can indeed influence the crispiness if the conditions and temperature are right.

Just like any artisan pizza requires adequate heat that helps cook the dough quickly, the addition of olive oil speeds this up.

On the other hand, if you don’t grasp how much oil you’re adding, the results can be less than satisfying. Try to avoid cooking spray with olive oil, which isn’t going to be very healthy.

You want to choose olive oil that is high quality, so it will influence the flavors over trying to make your crispy pizza crust in the process.

Pizza Pun

I’m not old. I woke up, I lifted my arms, I moved my knees, I turned my neck. Everything made the same noise:


So I’ve come to the conclusion that I’m not old, I’m crispy!

Additional Tips on How to Make Crispy Pizza Crust

You might want to know some great tips we recommend to create crispy pizza crust.

Layer the Crust

The first is layering butter between your dough when you start to shape it by folding it a couple of times before rolling it out. This creates a crispy pastry-like texture that gives a tasty buttery crunch.

Substitute the Oil

The second recommendation is using Crisco food shortening instead of oil which turns ordinary pizza dough into a delightful sweeter crust.

Alternatively, you can add melted butter to your dough mixture instead of oil. This will make a crust that will get crispy and brown as it bakes.

How to Make Crispy Pizza Crust on a Pizza Stone

There is a big question about whether you should preheat your pizza stone beforehand, and the answer is an absolute yes!

But one tip is to add cornmeal onto the top of the stone beforehand, so you get a surface that lets the dough slide easier.

Since the pizza stone will retain heat, you need to heat the stone to a higher temperature than when you cook your pizza.

The cornmeal will stick to your pizza bottom and won’t get stuck to the baking stone. As this stone helps make your crispy pizza

The cornmeal will stick to your pizza bottom and won’t get stuck to the baking stone. As this stone helps make your crispy pizza crust, the outer edges of your dough will also cook more rapidly.

Don’t forget that a preheated stone does need to be placed on a lower or middle rack, so this is where it will become preheated.

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The special porous structure of the baking stone helps to distribute heat evenly and draw out the moisture from dough efficiently; Make pizza or bread with crispy crusts, avoiding the sogginess that often occurs with metal pans.

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Learn more about pizza stones in this article; if you have a question that is not covered in our article, let us know, and we will gladly get you an answer.

Pizza Stones FAQs: 15 Burning Questions That You Need to Know the Answer

Know the answer to 15 pizza stones FAQs that you should know. You asked, and we answer your concerns about pizza stones and more.

How to Make Crispy Pizza Crust on a Pizza Steel

Since pizza steel will store heat more effectively, this is how you can get a very crispy pizza crust. Steel also gets hotter for extended periods besides pizza stones, and the advantage is that it won’t crack as a stone would.

A baking stone will react to cool air if the temperature difference hits it suddenly, so pizza steel is considered better.

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How to Make Crispy Pizza Crust in the Microwave

This is always debated since it’s hit or miss at getting anything crispy inside a microwave. One suggestion is to have a microwave with a convection setting that can circulate hot air while cooking your pizza.

If you don’t have this type of microwave, you can consider using a crisper pizza pan for your order online.

We highly recommend that you look into purchasing a microwave with a convection heater to get crispier results. Cooking dough inside a standard oven will have too much moisture that won’t allow your crust to get crispy.

This is about as good as it gets if you’re reheating pizza slices in a crisper bag.

Here is a Microwave Crisper Pan You Can Try

Universal Microwave Crisper Pan/Microwave Cookware

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09/26/2022 06:20 pm GMT

How to Get a Crispy Pizza Crust Without a Pizza Stone

This might sound a bit unorthodox, but it works to make a great crispy pizza crust. You’ll need a large cast-iron griddle and flip it over so the bottom creates the perfect support for your pizza.

You might want to scrub the bottom if you use this for frying and remove any oil on the sides or bottom of the griddle.

Add plenty of cornmeal, so your pizza doesn’t stick to this. Add your cornmeal and preheat the griddle to 550F for 10 minutes.

Then lower the temperature to the temperature you usually cook your pizza at. The stored heat in the iron will act like a pizza stone or pizza steel, making your pizza turn out crispy and crunchy.

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How Do You Make the Crust of a Frozen Pizza Crispy?

Frozen pizza will be tricky since it is going to hold more moisture while it starts to defrost. This is why they come with a cardboard circle to support the pizza.

You can add a couple of paper towels underneath the pizza to soak up excess melting ice crystals while it defrosts.  Just don’t forget to remove the paper towels before baking.

Another method is to place your frozen pizza onto a preheated pizza stone or pizza steel right away, which will immediately start to cook the pizza.

Pizza stones also absorb moisture since they’re porous, so any moisture on the bottom of a frozen pizza is instantly vaporized. Either way, any preheated stone or steel is recommended.

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Soggy Pizza Crust Remedy

To avoid getting a soggy crust, you need to have the dough stretched out thin enough to have overly thick dough sections.

You can also poke a few holes on the bottom to keep the dough from bubbling up in the middle as it cooks. But the reality of soggy pizza is something you didn’t think was the real culprit.

Adding too many toppings will prevent your dough from getting crispy since these will keep the oven’s heat from doing its job.

This will be more obvious if you add fresh veggies, mushrooms, and other items that introduce moisture into the oven.

Even too much cheese or pizza sauce acts like a heat-absorbing layer that can make your crust soggy as it cooks.

The Last Slice

Did you not think that soggy pizza wasn’t really your fault and might just have been one of these issues listed here?

We hope you’ll have better luck and get the best results using any of these recommended tricks. The best part is that you can get a crunchy pizza crust that tastes perfect every time.

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