Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

When I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enough. I want the bottom crust, the part that is underneath the cheese and tomato sauce, I'd like that to cook well and the very bottom of the crust to be CRUSTY. It's always too limp for me and even a little raw, but if I keep it in the oven longer, the top gets black and is not good.

share|improve this question
1  
How hot is your oven? Do you use a baking stone? –  Mien Jun 19 '13 at 15:26
    
Where in the oven do you put the pizza (bottom, middle, top)? I use a stone on the lowest rung, and there's never a risk of the top blackening (if anything, I'd like it to blacken just a little more before the bottom crust is done). Curious if having the pizza too close to the top might contribute to your problem. –  post meridiem Feb 3 at 18:55
add comment

5 Answers 5

In general, getting a crispy bottom crust for home made pizza with typical home ovens can be very, very challenging, as home ovens do not generally get much hotter than 500-550 F (260-285 C).

In side the home oven, you have several options to improve your crust:

  • Use a pizza stone
  • Use a "pizza steel", essentially a slab of food grade steel used much the same way a pizza stone is used. Kenji alt of Serious Eats rates this very highly.

In either case, you pre-heat your oven to its maximum temperature with the stone or steel in it, and then slide the pizza (from a peel) onto the preheated surface. The absorbed heat in the stone or steel helps cook and crisp your bottom crust.

See also: How to cook a thin crispy pizza on a pizza stone


If you have a grill, you can also make grilled pizza outside.

Taking it even further, you can buy accessories for some grills that turn them into improvised pizza ovens.


Lastly, there are other styles of pizza where you allow the crust to essentially fry in olive oil in the bottom of the pan, to crisp up. This is a very different pizza experience, but can be hugely enjoyable.

share|improve this answer
    
A cast iron frying pan or griddle also works, even though they can be a bit more troublesome to use, but they are often much cheaper and more readily available –  Stefan Oct 31 '13 at 10:01
add comment

This is a common problem with residential ovens and pizza.

One thing you can try is double baking it:

  • Spread a not-too-thick layer of pizza sauce on your dough and stick it in the oven.
  • After a few minutes, pull it out and put the rest of the toppings on.

You can also try moving the pizza tray to lowest rack in the oven. That way the heat from the bottom element dominates and helps making the pizza crust crispier. Be careful though, it may turn black and you wouldn't even know it until it's too late!

If you are overloading the pizza with wet ingredients (sauce, cheese, etc) then they are going to soak and fight making the bottom crispier, try using thicker sauces and less cheese. It helps to run the oven as hot as it goes (usually 550°F).

You may also want to experiment with placing an inverted lasagna tray over the pizza for the first 10 minutes or so to prevent the top from going black.

Finally, a pizza stone or steel can help but only if you're making one pizza (per hour or so) and you'll have to leave them in the top rack under the broiler for quite some time to store enough heat to make your dough crispy.

share|improve this answer
add comment

I've found that the following keep my pizza dough crispy:

  1. Preheat the oven as high as it'll go with the pizza stone (or, if you don't have one, an upside-down cookie sheet, but it might warp the cookie sheet) in it for about a half hour

  2. Drain the tomatoes (if using canned) for the sauce for as long as humanly possible. Then add garlic, red pepper, salt, whatever, blend it - but don't cook it, and don't get much liquid in it.

  3. Don't use bufala mozzarella. It's too wet. Use aged cheeses.

  4. Don't put too much on your pizza. If you're using things like mushrooms, saute them briefly to dry them out a tiny bit.

  5. Make sure your dough is thin enough.

  6. Lightly coat a piece of parchment paper with cornmeal or semolina flour. Put your pizza dough on that. Add the toppings, drizzle with a little olive oil, and then when it's ready, put the whole thing - paper included - on the pizza stone. Cook 10-15 minutes. It hasn't failed me yet.

share|improve this answer
add comment

bbq plate cut to fit grill.

can get plate hot hot on stove top. then slide in grill!

I haven't perfected it but thats sort of what i do.

share|improve this answer
3  
Can you try expanding and clarifying this, to add value. –  SAJ14SAJ Oct 30 '13 at 11:49
add comment

Very simple! First you pre-heat your oven, 475-500 degrees. Once it is heated, you take your pizza pan, spray it with some non-stick cooking spray, then spread your dough out onto your pizza pan. *If after you spread your dough out on the pan, you then spray your pizza dough with the same non-stick cooking spray, that will help seal the dough, so that your sauce & cheese don't make it soggy. Cook your pizza dough for 6-7 min. depending on the heat of your oven, you may want to keep an eye on it. Take it out and immediately spread your sauce, toppings etc, and bake for 10-?? minutes, again depending on the oven heat, and desired "doneness".

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.