What is the trick to making a crispy, thin pizza crust...and, keeping it crisp.?

Answer 1

There are four things that go into making a crispy crusted pizza:
A pizza stone - take the time to find a rectangular one that is at least 1/2" thick so you can use it for hearth baked breads
The highest temperature your oven will go to - insert the stone and turn your oven all the way up .Leave it there for a while.
The right amount of dough, all the chains use at least twice the amount of dough needed for the task. A crispy pizza is a thin pizza. . For a large pizza the proper amount [ un-risen] is between the size of a baseball and a softball.
Proper gluten stretching, even if you are using thawed dough take a couple of minutes to knead it again .while its OK to us a rolling pin to get the basic shape sooner or later you will need to get it under your knuckles and toss it. properly done your pizza should cook in7 minutes-
checck out Alton Browns recipe on the food network.com

Answer 2

You can get the King Arthur Flour Bakers Catalogue. They have a large variety of flours and dough conditioners. They have a pizza blend that already contains the dough conditioner. A 3lb bag is only $4.25 And you can get 16oz of Flieshmann's yeast for only $4.95. I was paying $7-something for a small jar at my grocery store. The products are very fresh and you can buy your yeast in bulk at an unbelieveable low price. They also have a 14 1/2 x 16 1/2 x 1/2 pizza stone for only $39.99. Yor can view the catalogue on-line or request a copy. Good Luck!

Answer 3

Use a rolling pin to flatten the dough before you add the pizza toppings. When you're baking the pizza, use a pizza stone or cookie sheet to reflect more heat back at the bottom of the crust. Same deal when you're reheating pizza. Don't just put it on the rack, put the heat reflecting source under it.

Answer 4

Use a mesh pizza pan ( or one with holes). If you use a normal pan it won't be as crispy.

Answer 5

Put it straight on the rack

Answer 6

pizza stone!