Pizza tips: getting a crisper base
Pizza truly is amazing. It brings people together, heals hangovers, broken hearts, and it’s a celebration of humble ingredients.
There are innumerable styles across the globe, with thin & crispy being one of the most loved. Thin and crispy pizza is the type you grab a slice of at a party, or in a bar while watching the match with a cold beer.
Here are our top tips for getting a crispy base!
Using an infrared thermometer, make sure that the center of the pizza stone inside the oven is at a temperature of 450°C
Increase the stone temperature by increasing your preheat time. Simply give the stone a bit more time to heat up.
Reduce the hydration of your dough. What does that mean? Add less water when you're making your dough.
Use semolina or similar on the base to give your pizza more crunch!
When cooking with a gas powered oven, try lowering or switching off the flame output, this will give your base more time to cook and will give you a crisper base without burning the top.
With Ooni Karu, close over the chimney baffle to reduce the amount of flame drawing through the oven. This has the same effect as above.
Rotate your pizza inside the oven more frequently, this will also give the base more time to cook and prevent the pizza from burning.
Try not to overload your pizza with too much sauce and toppings as this can cause a soggy base.
Make sure that the dough ball you are using is not too heavy – the thinner your base is, the faster it will cook and the crisper it will get.