The local pizza place down the street your place has a couple pluses when it boils down to cooking their pizza’s good and crispy. But, with a few of modifications to your kitchen instruments and techniques you can make a tremendous flavoured, homemade crispy crust pizza for your mates and family also.

The pizzeria down the street uses a commercial oven that approaches temperatures of 800 degrees or hotter. This grants them an benefit of cooking at high temperatures for a brief duration of time… giving a crisp crust.

Often when we make pizza at home we keep the oven at 350 degrees either because that is always what we do, or because the “recipe” calls for this temperature.

This is the first secret. Set your oven as high as it will operates! Our home oven says 550 degrees and runs a little hot, so we most probably are pushing 600 degrees.

The market ovens also use a stone deck, or some type of heat conducting surface. These bases get very hot and keeps in the ovens heat, resulting in a surface that is also baking the crust from the bottom, as the oven heat is baking the toppings and top of the dough.

We have all experienced one of those take-n-bake pizza’s with the soggy bottom crust. They usually use some type of paper tray as a vehicle to take the pizza home and to cook the pizza in. The issue is that the paper can’t get hot enough to bake the bottom of the pizza, and worse, retains the moisture in the dough.. .leaving for the base to be baked, let alone turn crispy.

Here is the second secret. Get yourself a baking stone. These are relatively inexpensive items that you set into your oven, pre-heat to as hot as your oven will go, and then place your pizza (or bread) straight onto the surface to cook. These provide even heat dispersion and their porous nature allows the moisture of the dough to release, resulting in a absolutely crisp crust.

One last advice. Since we are baking at a higher temperature, we will not need to bake the pizza as long. In some cases we may only need to bake it for 10 minutes or so, depending on the thickness of the crust.

Bary Drake Whyde enjoys writing and also likes to write about Pizza Stone and other related topics.