Who doesn’t love pizza? It’s a universal favorite! But let’s be honest — the crust is what really takes a pizza to the next level. That crispy, golden crust is the ultimate goal, but getting it just right can feel tricky. Whether you’re a pro in the kitchen or just someone who loves making homemade pizza, this guide has got you covered.
We’re spilling all the secrets to nailing that perfect crust — crispy, golden, and oh-so-delicious — using simple ingredients and easy techniques in this blog.
The foundation of any great pizza crust is the flour. When making a crispy pizza crust, the type of flour you use is key. Most traditional pizza dough recipes use 00 flour, which is finely milled and has a lower protein content, making it perfect for a tender yet crispy base.
However, in Canada, 00 flour may not always be available. Don’t worry! You can substitute with high-protein bread flour or all-purpose flour. Bread flour, in particular, has higher gluten content, which helps the dough develop a chewy, crispy texture. If you want to add a touch of authenticity, some Canadian pizzerias even use a blend of all-purpose flour with a small amount of semolina or cornmeal to give the dough extra texture.
Tip:
Look for “strong” or “high-gluten” flour at local grocery stores or specialty markets in Canada. This will help give your pizza that crispy yet chewy texture everyone loves.
The amount of water in your dough affects its texture. Too little water, and the dough becomes too stiff, which can lead to a tough crust. Too much water, and it will be sticky and hard to shape. The ideal dough hydration for a crispy pizza crust is typically around 60-65%. This allows the dough to remain soft, but also allows for enough elasticity to form a thin, crispy base.
How to Get the Right Hydration:
Use a kitchen scale to weigh your ingredients. For example, for every 500 grams of flour, add 300-325 ml of water.
Gradually add the water while mixing the dough, ensuring the mixture is smooth and not too wet or dry.
One of the most overlooked secrets to a perfect pizza crust is letting the dough rest. Resting your dough allows the gluten to relax, making it easier to stretch without tearing. The resting period also allows the yeast to ferment, which not only enhances flavor but also contributes to a lighter texture.
The Best Resting Times:
Quick Rest: If you’re in a rush, allow the dough to rest for at least 30 minutes at room temperature.
Slow Fermentation: For a more flavorful dough, allow it to rise slowly in the fridge for 24-48 hours. This long fermentation process allows for better flavor development and a crispier crust.
If you're in Canada during colder months, don’t worry if your dough rises slower in the fridge – the cooler temperature simply slows down fermentation, resulting in a more controlled rise.
Preheating your oven is one of the most important steps to achieving a crispy crust. A high temperature ensures that the pizza cooks quickly and crisps up on the outside while remaining soft inside. The ideal temperature for baking pizza is between 475°F (245°C) and 500°F (260°C).
Using a pizza stone is a great way to get a crispy crust. A pizza stone absorbs heat and provides an even cooking surface, which helps create a golden, crispy base. Place your pizza stone or baking sheet in the oven while preheating so it gets hot before you put your pizza on it.
Tip:
If you don’t have a pizza stone, use an upside-down baking sheet. The metal will help conduct heat, ensuring your pizza’s bottom crisps up nicely.
For a crispy crust, you need to roll your dough thin, but not so thin that it becomes fragile. Aim for about 1/8 to 1/4 inch (3-6 mm) thickness, depending on your preferences. A thicker crust will result in a chewy, doughy texture, whereas a thinner crust is more likely to be crispier.
Stretching vs. Rolling:
While it’s tempting to roll out the dough with a rolling pin, consider using your hands to stretch the dough. This method preserves the air pockets created during fermentation, leading to a more airy and crispy texture.
If you prefer using a rolling pin, be careful not to deflate the dough too much. Allow it to rest between rolling sessions to ensure it doesn’t shrink back.
The toppings you use can also impact the crispiness of your crust. While a heavy layer of sauce or cheese might be tempting, too many toppings can weigh down the dough and prevent it from cooking evenly. For a crispy crust, use a light hand with the sauce and cheese.
Tip:
To avoid soggy crust, make sure your sauce is not too watery. Consider simmering your tomato sauce to reduce excess moisture before spreading it on the dough.
If you’re making a thin crust pizza, try a topping that doesn’t release too much moisture, like pepperoni, mushrooms, or arugula. Ingredients like fresh tomatoes can release moisture during cooking, which can affect the texture of your crust.
Brushing the edges of your pizza crust with a small amount of olive oil before baking gives it a golden, crispy finish. Olive oil also enhances the flavor, providing a rich, slightly fruity note that complements the dough. This step is essential if you want a restaurant-style pizza crust with that perfect golden glow.
How to Do It:
Use a pastry brush or your fingers to lightly coat the edges of the dough with olive oil before baking. For added flavor, you can mix the olive oil with a pinch of garlic powder, herbs, or Parmesan cheese.
Baking time is crucial when aiming for a crispy crust. A pizza that bakes for too long can become too hard, while one that is undercooked may have a soggy base. Keep an eye on your pizza, and don’t be afraid to check it halfway through cooking.
If you're using a pizza stone, your pizza will likely cook faster due to the intense heat. You’ll want to bake it for about 7-10 minutes or until the crust is golden brown and crispy.
Tip:
Turn the pizza halfway through baking if you notice uneven browning.
Once your pizza is out of the oven, allow it to rest for a few minutes before slicing. This helps the crust set and prevents it from becoming soggy. It also gives the cheese time to firm up, making for cleaner slices.
Achieving the perfect crispy, golden pizza crust is all about using the right ingredients, techniques, and tools. Whether you're cooking in the cold of a Canadian winter or enjoying a summer pizza night, these tips will help you make pizza that rivals the best pizzerias. Experiment with different flour types, resting times, and baking techniques to discover the ideal combination for your taste buds. With a little practice and patience, you'll be enjoying restaurant-quality pizza in the comfort of your home every time.
Looking for mouthwatering, stone-baked pizza? You’ve come to the right place! We make our pizzas from scratch with the freshest ingredients and bake them on a hot stone for that perfect crispy finish. Seriously, there’s nothing like biting into our pizza in Fort St John. The crispy crust, the fresh toppings, the zesty sauces, it all comes together for a flavor combo that’ll keep you coming back for more. Trust us, every bite is worth it!
