Why Can't I Get a Crispy Crust on My Stoneware Pizza?

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Discussion Overview

The thread explores challenges and personal experiences related to achieving a crispy crust when cooking pizza on stoneware. Participants share various techniques and tips they have tried, as well as their preferences for cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that they love their stoneware but struggle to get a crispy crust for both homemade and frozen pizzas.
  • Another participant suggests pre-baking the crust as a potential solution.
  • Several users note that higher oven temperatures might help achieve a crispier bottom crust.
  • One participant shares that they have been told to cook pizza directly on the oven rack instead of using stoneware.
  • Another participant mentions that their convection oven does not produce as crispy a crust compared to a gas oven.
  • One user discusses the importance of preheating the stone and suggests letting the pizza sit on the stone for a few extra minutes to enhance crispiness.
  • Another participant shares their experience of needing to add extra cooking time when using stoneware in a gas oven.
  • One participant mentions using cornmeal on the stone to help with crispiness and suggests lightly oiling the stone before cooking.
  • Another user discusses the benefits of placing the stone on a lower rack in the oven to improve cooking results.
  • One participant expresses that they always preheat the stone and let the pizza sit out before cooking, achieving a crispy crust consistently.

Areas of Agreement / Disagreement

Views differ on the best methods for achieving a crispy crust, with no clear consensus emerging on a single effective technique.

Contextual Notes

Participants share personal experiences and preferences regarding cooking pizza on stoneware, highlighting variations in oven types and individual cooking practices.

Who May Find This Useful

Consultants and community members interested in improving their pizza-making techniques using stoneware may find the shared experiences and tips beneficial.

AnnieBee
AnnieBee
Gold Member
Messages
1,341
I love my stoneware, but I cannot get a crispy crust when I cook pizza... from scratch or frozen. Any tips? I don't have any problems with other foods getting crispy when I want them too.

Help!! TIA...
 
Have you tried pre-baking the crust?
 
  • Thread starter
  • #3
Yep... (and that doesn't help for frozen ones!). It's the bottom of the crust I want crispy! :)
 
Huh. Maybe do a higher temperature?
 
ideaSomeone had told me that they don't use Stoneware for their pizza and they just put it directly on the rack.
 
  • Thread starter
  • #6
LOL! That's what I used to do :)! Maybe I'll have to go back to that, I just thought that stoneware was supposed to be great for pizza...

Does anyone have some advice? Anyone?... Anyone? :)
 
which one do you have?Do you have a 'regular' or convection oven?

I find my Convection doesn't make the crust as crispy.
 
  • Thread starter
  • #8
It's a gas oven - I'd love a convection oven though...
 
try pre heating the stone to 425 then put the pizza on after the stone comes up to temp
 
PCJenni said:
try pre heating the stone to 425 then put the pizza on after the stone comes up to temp
Click to expand...

I thought putting a cold pizza on a pre-heated stone could cause thermal shock?
 
it can.

I usually just leave my pizza in for a few extra minutes to crisp it up.
 
Make sure you are leaving it in for long enough. Anything that requires less than 12-15 minutes may take a little longer to cook.
 
I find I always need to add extra time to everything I cook on stones in my gas oven.
 
pizzaI have always put a completely frozen pizza on a Stoneware piece in a preheated oven.

I had a gas stove in the past - things would take a bit longer to cook (but not a lot longer).
 
for frozen pizza I let it sit on the stone for a at least 5 minures before cutting it. This helps the crust crisp up.

For fresh I find prebaking my crust helps and going light on the sauce and veggies (they create more moisture)

I have also for my fresh crust been known to put down just a bit of cornmeal.

I have used both gass and electrick and not had an issue.

Remember cooking on a cold stone is reccomended to prevent thermal shock. I would never put a Hard frozen pizza (especially a thick crust version) on a piping hot stone. If I need to cook multiple pizzas I take them all out of the freezer at the same time. When one comes out of the oven I slide it on to my large cutting board and let the stone cool a bit. Then the 2nd (mostly defrosted) pizza goes in.

Also I add 2 minutes to cooking time when cooking on a cold stone. Watch your cheese though!

You could also try cooking it on the lowest rack of your oven and see if that helps.
 
Have you tried putting the stone on the rack in a lower position in the oven? We've found that it depends on the brand of pizza, too. I love the Pampered Chef pizza crust mix.
 
pizza on stonewear
AnnieBee said:
I love my stoneware, but I cannot get a crispy crust when I cook pizza... from scratch or frozen. Any tips? I don't have any problems with other foods getting crispy when I want them too.

Help!! TIA...
Click to expand...
What i do to get a crisper crust i spray the stone with pam before i put the crust on then i precook the crust with a little crushed garlic and oil mixture as well with a little rosemary and herb spice.

this seems to work well , what recipe are you doing as well? if you use the pc recipes like the jerk chicken or the 3 cheese veg. it comes out great!
l monninger
 
I do the lower rack in the oven for frozen as well. I also try to defrost the pizza about 30 minutes if I have that time luxury. For home made fresh crust that is not frozen, there isn't any reason why you wouldn't be able to put it on a pre-heated stone. That is what the stone ovens in the pizzarias do as well as Artisan bread loaves. Right onto a hot stone. Defrosted frozen or fresh on a hot stone. The cornmeal tip is true too! Just a light dusting and it adds a nutty/crunch I also lightly oil first with the PC garlic or basil oil and add a little sprinkle of salt with the cornmeal. It is possible to add pizza to your Power cooking list of good ideas... especially if you make the crust ahead and just have that in the freezer for your choice of toppings as fits your mood later. I have a frozen pizza crust recipe that is oven rise just like Dejourno. It is yummy. We could do a whole thread on good pizza recipes for the freezer!
 
We could do a whole thread on good pizza recipes for the freezer![/QUOTE]

Could you start that thread??? Puleeze? TY! :)
 
  • Thread starter
  • #20
I think I need to try the lower shelf thing and letting the pizza defrost a bit too! I've left pizza in a bit longer, but there's only so long you can go until it starts to brown too much :) I've tried brushing the stone with a little oil, and we always use cornmeal when we do homemade...

Next time we do pizza, I'll up-date you! Last night's came out soft again...
 
We preheat the stone, have never had a problem. The temp diff between a frozen pizza and the hot stone is pretty small, I wouldn't put a frozen chunk of meat on.Robin
 
I always put my stone in the oven while it is pre heating, and I let the pizza sit out on the counter. Then when the oven is done preheating I put my pizza on the hot stone. Always get a crispy crust that way.
 
AnnieBee said:
I think I need to try the lower shelf thing and letting the pizza defrost a bit too! I've left pizza in a bit longer, but there's only so long you can go until it starts to brown too much :) I've tried brushing the stone with a little oil, and we always use cornmeal when we do homemade... Next time we do pizza, I'll up-date you! Last night's came out soft again...
Click to expand...
I'd like an update on how it went.
We always cook pizza on the lowest rack possible in our stoneware without issue, but I've only ever done homemade pizzas so I also cooked the crust halfway before I add toppings too. I have had a stone for years but am today years old when I realized I could cook a frozen pizza on it.
On the lowest rack, the toppings cook slower and the bottom cooks faster so you can add a couple minutes without hurting the topping.
 

Frequently Asked Questions

Why is my stoneware pizza not getting a crispy crust?

The lack of a crispy crust on your stoneware pizza could be due to several factors, including insufficient preheating of the stone, using too much sauce or toppings, or not allowing the pizza to bake long enough. Ensure your stoneware is preheated in the oven for optimal results.

How do I properly preheat my stoneware for pizza?

To preheat your stoneware, place it in a cold oven and then set the temperature to the desired baking temperature. Allow the stone to heat up for at least 30 minutes to ensure it reaches the right temperature for a crispy crust.

Can I use parchment paper on my stoneware pizza stone?

Using parchment paper can prevent direct contact between the dough and the stone, which may hinder the crust from becoming crispy. It’s best to place the pizza directly on the preheated stone for the best results.

What type of dough should I use for a crispy crust?

For a crispy crust, consider using a thinner pizza dough or a recipe specifically designed for stoneware. Avoid overly wet or thick doughs, as they can lead to a soggy crust.

How can I fix a soggy pizza crust on my stoneware?

If your pizza crust is soggy, try reducing the amount of sauce and toppings, and ensure your stoneware is properly preheated. You can also bake the pizza for a few extra minutes to allow more moisture to evaporate.

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