Ive finally got a consistent ability to make a good pizza! But I’m looking for a way that i can get a better crunch on my dough. I’ve heard of the sugar/honey and I’ve tried mixing honey in but I’m still not finding that undercarriage crunch.
I typically go for a par bake for about two minutes then throw some cheese on and will watch it bake for 3-4 minutes then broil the top for 2 minutes.
Any advice is super appreciated!! Thanks
by Appropriate_Ebb_908
4 Comments
Pizza steel, no need to pre bake with the steel.
Forget sugar – it does nothing for crisp in any form. Crisp is mainly a product of:
Flour: higher gluten flour = more crisp
Lean dough: less fat = more crisp
Proper fermentation
Shaping/thickness factor: too thin = reduced crisp
Topping: oversaucing and/or overtopping can impede crispness
The bake: Hearth-baked pizzas are the crispiest. Longer bakes at lower temps can help with crisp. For example Napo style isn’t a crisp style due mainly to it’s extremely rapid bake. Also, see below:
[https://www.pizzamaking.com/forum/index.php?msg=485434](https://www.pizzamaking.com/forum/index.php?msg=485434)
One way to a crisp undercarriage is to underbake slightly, cool, then reheat on a hot hearth. If the pizza was properly made up to that point, crispness is practically guaranteed.
Edit: good dough / workflow for a crisp bottom:
[https://www.pizzamaking.com/forum/index.php?msg=365066](https://www.pizzamaking.com/forum/index.php?msg=365066)
Is this with a steel? Steel should get you there and broil for last 90 seconds or so
I used the dough guy recipe as well for a 14” pie. But didn’t parbake. Just preheated my pizza steel for 1 hour at 550 F and put the pizza in for 8 minutes. Plus the broiler for like a minute. But I also froze my cheese and pepperoni, for about 30 minutes, and launched the pizzas immediately after topping. Got a great crispy crust with like zero flop.