I've been making homemade for a few years now & my family just loves it! My problem is, no matter what i do i cant get the bottom crust crispy! Everything else about the pie is fantastic, outside crust-taste etc. How do i make the bottom crispy? Please help
2007-07-24 10:49:59 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Well you all seem to be in agreement!! A pizza stone it is then, cordon bleu huh? Impressive! Thank you all so much.
2007-07-24 10:59:47 · update #1
Baking it on a pizza stone. Also prebake the crust for a little bit before you put on the sauce that way it stays more crisp! Hope this helps!
2007-07-24 10:53:34 · answer #1 · answered by Falon23 2 · 1⤊ 0⤋
USE A PIZZA STONE
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Home-made pizza tastes infinitely better when baked on a pizza stone. These terra cotta tiles help keep the bottom crust crisp rather than the soggy crust one gets from a pizza pan. They're available at better cookware stores in a variety of price ranges. The cheap ones work just as well as the more expensive ones, so save your money.
Hint:
With the stone you will also need a paddle to get the pizza to the hot stone and back. Long handled paddles are much easier to use then the more common short handled paddles.
Use:
Place stone in middle of oven and heat to 400 degrees for 15 minutes. Sprinkle stone with corn meal. Sprinkle paddle generously with corn meal and place pizza dough on paddle before adding toppings. Add pizza toppings. Use quick jerking motions to transport pizza from paddle to stone. If you are not careful at this point or you can end up with your pizza at bottom of the oven or on the floor. Use paddle to remove pizza when crust is browned and cheese is bubbly. do not try to remove stone from oven until cool.
Stone Care:
Never use soap on the stone
Never move to a hot surface when stone is cold and vise versa.
Season the stone with olive oil after each cleaning
2007-07-24 17:56:08 · answer #2 · answered by JB 3 · 1⤊ 0⤋
Pre-bake the prepared crust, before topping it with the sauce or the toppings. This ensures that the crust will be cooked all the way through, resulting in a crispy crust, instead of a soggy one.
2007-07-24 17:59:57 · answer #3 · answered by Georgia Peach 6 · 0⤊ 0⤋
If you are not already doing it, cook your pie on the lowest rack in your oven. If that doesn't help, you might try one of those pizza pans with holes in it or, better yet, if your raw crust is "stiff" enough, cook it directly on the oven rack or at least slide it from the pan onto the rack for the last five minutes or so.
Bert
2007-07-24 17:55:32 · answer #4 · answered by Bert C 7 · 0⤊ 0⤋
Use a pizza stone.......they are available at most well supplied kitchen ware stores (think Linens n Things) I've never had a problem when I use one.......they're only like 10 bucks, and well worth it.......and if you can find a wooden pizza peel, (the instrument that removes the pizza from the oven) they are invaluable for getting the pizza into and out of the oven.......Enjoy
Christopher
2007-07-24 17:55:05 · answer #5 · answered by ? 7 · 1⤊ 0⤋
If your not already, try cooking the crust first all by itself. This should give it an extra crispiness. Dont cook it to the point of it being all the way crispy because you will still need to melt the cheese. also try brushing it with olive oil.
2007-07-24 17:53:49 · answer #6 · answered by Katie C 3 · 3⤊ 0⤋
are you using a hot oven?
I bake at 550F and use a well heated pizza stone.
My preference is for a thin crust, not super thin, but thin.
2007-07-24 17:53:58 · answer #7 · answered by lots_of_laughs 6 · 2⤊ 0⤋
Use Boboli. I know that part would be store-bought. But, your crust will be crispy everytime.
2007-07-24 17:53:31 · answer #8 · answered by river85715 3 · 0⤊ 1⤋
A coat of vegetable oil
2007-07-24 17:57:24 · answer #9 · answered by Master Beta 2 · 0⤊ 0⤋
we have a pizza pan with holes in the bottom, seems to work well :)
2007-07-24 17:56:14 · answer #10 · answered by Angel 5 · 0⤊ 0⤋