Place the stone back in the oven, on the bottom rack. Pizza stones, on the other hand, evenly retain and distribute heat for delicious high-heat oven crust crispness produced in any type of pizza oven. Culinary Specialist, Alive & Kickin' Pizza Crust Use enough sauce to cover the dough, but not so much that the dough is soaked with sauce. Perfect crispness is a mainstay for high-heat ovens, with frontrunners being the radiant heat of deck ovens or the high temps and fast baking speed of brick ovens. Allow the pizza … Instead, it requires a big-picture look at three major factors impacting crust quality and crispness: ovens, dough proofing practices, and the type of dough balls or crusts used. Reading Our Blog Posts Can Be Habit Forming & Good For The Health Of Your Business. Not only is Luke a trained culinologist, but he has managed a successful pizzeria – and currently owns one! June 26 2019 by hbspt.cta._relativeUrls=true;hbspt.cta.load(701707, '27272998-75ea-4785-bfca-b5181c3c126f', {}); Categories: Don't use a large amount of fresh vegetables, as their water content can excessively moisten the dough. Divide the risen dough into two balls (or four, if you'd like to make smaller pizzas). Dough BallsPar-Baked CrustsSignature CrustsWood Fired CrustsRising CrustsFully Prepared Sauces, RestaurantsC-StoresEntertainment VenuesDistributorsManufacturersGrocery Stores, Video LibraryCustomer Exclusive ResourcesSearch akcrust.com, 1326 Cornell RoadGreen Bay, WI 54313920.662.0304info@akcrust.com, [fa icon="facebook"] [fa icon="linkedin"] [fa icon="twitter"] [fa icon="youtube"], How To Get a Crisp Pizza Crust: 3 Factors That Matter, © Copyright 2020 Alive & Kickin' Pizza Crust. For example, a recipe calling for 3 cups flour will instead have 2 1/2 cups flour and 1/2 cup cornmeal. A crust done to perfection determines the success or flop of a homemade pizza. in anthropology with a minor in art history from Northern Arizona University. Rolling out the prepared dough so that it is very thin as well as baking the pizza until the crust is noticeably crispy also helps guarantee that your pizza will turn out to be delightfully crisp. Luke Siedow. Follow your pizza dough recipe to begin preparing the crust. The outer slices of a square-cut pie may deliver the perfect punch of crunch, but the center sogginess puts customers off — and their search for a new pizzeria is on. Cornmeal's baked textured makes dough crisp without drastically altering the taste. Continue preparing the dough according to your recipe. Try cooking it? Cover with plastic … Modifying your usual pizza dough recipe ensures that your crust will be crisp without trying to find other recipes that promise crunchiness. Use higher temps underneath the pizza, not just the air. Dough proofing is both a science and an art, so it may take a little time to perfect the process. Rub cornmeal onto the surface of your pizza stone to completely cover the area where the pizza will be. Luke brings value to a number of areas throughout Alive & Kickin’, including sales, culinary, and product showings – experience that makes him able to solve even the trickiest challenges operators face. Don’t Use Cold Dough. don't over-knead the dough, or you just make it tough rather than crispy. Avoid using too many moist ingredients to prevent the crust from becoming too soggy. Avoid using too much oil as well. Luke is also the face of Alive & Kickin’ in many of our demo videos! Refrigerate the dough for 24 hours to allow the dough to rise. Place the stone in your oven, then turn on the oven to preheat it to your oven's highest temperature setting. Roll out the dough with a rolling pin until it is quite thin, transfer it to the pizza stone, then prepare the rest of the pizza.