Perfecting Homemade Pizza: 9 Tips for a Crispy Crust in an Ordinary Kitchen

Sneak Preview: Learn how to perfect your homemade pizza at home, especially making a crispy crust. Nothing fancy here. These nine secrets work in an ordinary kitchen with a regular oven and no pizza stone.

The golden brown underside of a slice of pizzaPin
Notice how the pizza does not droop over toward the point.

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Would you like to make a better pizza at home? Are you discouraged by those who say you need a pizza stone or a wood-burning oven? While those things are nice, it’s not the only way to get a crispy crust and delicious pizza.

As a former Research and Development person for a national pizza chain, I combined what I learned in the research kitchen and 45+ years of making pizza at home to write this post. I hope you find it helpful.

gorgeous golden brown and crispy underneath side of pizzaPin
Don’t let this gorgeously golden brown and crispy crust make you hungry!

My Litmus Test for an Extraordinary Pizza Crust

When I can hold a slice, grasping only the outer edge, the pizza doesn’t bend down at the point of the wedge. Yes! That’s what I’m looking for–well-baked and crispy. It doesn’t matter whether the crust is thick or thin.

What is the most common mistake people make with homemade pizza? I haven’t done a scientific survey, of course, but I have a good idea based on my observations at many DIY pizza parties. Read to the end of the post to find out if your guess matches mine.


If you use a good crust recipe and follow these suggestions, I doubt you’ll miss using a pizza stone. If you prefer to use a stone, most of these hints still apply except for numbers one and two. I hope you keep reading.


#1 Use Heavy and Dark-Colored Pizza Pans 

commercial pizza pansPin
All of these pans came from closed pizza restaurants. They are the BEST!

Try to find a heavy baking pan with a dark finish for a crispy crust that will hold up to all the sauce, cheese, and various ingredients you’re dreaming about.

Commercial pizza pans like the one pictured above are my favorite. “Used” pizza pans are even better because they have a patina similar to an iron skillet. As a result, there’s no need to wash them. Instead, wipe them clean with a paper towel.

Where do I find these magic pans?

Check eBay. The used ones from a closed pizza restaurant are the best (and usually cheap, too!)


#2 Coat Your Pizza Pan Generously With Olive Oil

brushing pizza pans with oilPin

Restaurants use an insane amount of oil at the bottom of the pan.  That’s one reason their pizza is so good and filling–all that oil adds FLAVOR and CRISPINESS. Using a pizza stone will give you a dry, crisp crust. This method will also give you a crispy crust with tons of flavor.

How much oil? Start with 1-2 tablespoons for a 14-inch pan.

Check out the underside of this pizza crust baked with plenty of olive oil. I wish you could “scratch and taste.”

You might be wondering…

How Do I Make a Thin and Crispy Crust Vs. a Thicker, Crispy Crust?

whole wheat pizza doughPin

Thin and Crispy

The answer can be as simple as using less dough for the same size pizza pan and rolling the dough thinner.

  1. Use a little more liquid in the dough. This will help the dough stretch out thinner.
  2. If you want the crust to be cracker-crisp, dock the dough after you get it into the pan. In other words, poke the dough with a fork so it will be more like a cracker. Add the sauce, cheese, and toppings, and get it into the oven ASAP before the dough begins to rise again.
  3. Use a dough recipe that does not include any fat for a crispier crust.

Thick and Chewy (but still crispy on the bottom)

  1. Let the dough rise until almost double in size after kneading it. Compress the dough to remove the bubbles. Cover the dough and allow it to relax for 10-15 minutes.
  2. Use your fingers to press the dough into the bottom of the pan, or roll it out with a rolling pin if that’s easier. Rest for 10-15 minutes if the dough springs back, and try shaping it again.
  3. Once you’ve shaped the dough into the shape of the pan you’re using, place it into the pan. If it’s not big enough, stretch it with your fingertips until it fits. Go ahead and build your pizza. There’s no need to let the dough rise again.

Before we talk about assembling the pizza, here is the sequence I prefer.

#3 How To Build a Pizza

  1. Crust
  2. Sauce
  3. Cheese
  4. Meat and/or veggies
  5. A light sprinkle of additional cheese (optional)
  6. Fresh herbs or lettuce (after baking)

#4 Go Easy on the Sauce

using pesto instead of saucePin
Try pesto instead of traditional pizza sauce. Our favorite pizza uses barbecue sauce.
  1. Use too much sauce, and your pizza will be challenging to bake all the way through.
  2. Also, too much sauce can cause a “topping-slide.” That’s when all the cheese, meat, and vegetables pull off your pizza slice with the first bite.
  3. You should be able to see a bit of crust through your sauce as you spread it.

#5 Sprinkle the Cheese Over the Sauce Before Other Toppings

cheese layer on chicken and pesto pizzaPin

Using this order keeps the cheese from burning. In addition, it glues the toppings to the pizza while allowing them to bake thoroughly.

I like lots of cheese, but just like too much sauce, too much cheese can make it challenging to get a crispy and completely baked crust. Another option is to save some cheese to sprinkle over the top. A cheese topping can protect delicate ingredients such as spinach.


#6 Be Mindful of Ingredients That Exude Water as They Bake

chicken and pesto pizza with meat on top of the cheesePin
The recipe for chicken cilantro pizza (seen above) is published separately.
  1. Toppings such as pineapple, fresh tomatoes, and fresh mushrooms can leave little puddles of water that take a long time to dry before your pizza can brown. Either pat them dry with a paper towel or cut them into smaller pieces.
frozen chicken piecesPin
Frozen char-grilled chicken pieces

2. Want to add meat to your pizza?

I keep fully cooked ground beef, sausage, and grilled chicken in my freezer at all times to make quick work of assembling a pizza. Defrosting the meat before adding it to your pizza will avoid the puddles mentioned above and raw spots in the middle of your pizza.

3. Roast fresh vegetables like tomatoes or mushrooms to remove excess moisture.

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THIS is the #1 mistake I see people making when building a pizza at home.

#7 Don’t Overload Your Pizza with Toppings

cilantro added to pizza AFTER bakingPin

Does it seem like we’ve already talked about this? 

This principle applies to everything. Just like excessive cheese and sauce, too many toppings will keep your pizza from baking in a timely manner. The outer crust will over-bake, and the middle will be doughy if you pile on too many ingredients.


#8 Turn the Oven Temperature Up HIGH

Be sure you preheat your oven. I turn mine on before I start to shape the dough. I preheat my oven to 475˚F, then turn it back to 425˚F when I put the pizza in the oven. Every oven is different. Experiment until you find what works best with your oven and equipment.


#9 Check for Air Bubbles While the Pizza Bakes

puncture any large air bubblesPin
  1. Bubbles often happen with plain cheese pizza when extra ingredients don’t quite hold the dough down.
  2. After about 8-10 minutes, check your pizza. Have any large air bubbles developed? If so, prick them with a sharp, pointy knife or a fork. Failure to do this will result in a soft, white crust under the bubble.

9 secrets to a crispy pizza crustPin

Parting thoughts: I make my pizza crust dough in a bread machine using the dough cycle. However, if you prefer whole wheat, here is a honey whole wheat pizza dough recipe cloned from California Pizza Kitchen. Either recipe can be assembled with a bread machine, a stand mixer, a food processor, or by hand. If you need a recipe for salt-free pizza dough, this is a good one.


If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

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8 Comments

  1. Julia Pomeroy says:

    If only I had gone to your website and not read the instructions I have in a cookbook, I would not have
    had so many disasters. Thank you for all your patience in answering my questions. I have now bookmarked this page to ensure I do not need to bother you again on this issue.
    Rather than the pizza stone I will use my large cast iron frying pan (Skillet) in future.

  2. Boyd Kobe says:

    I love a homemade pizza recipe, and this one looks like a winner!
    Thank you for the best secrets.

  3. How did I miss this original post? Of course, I guessed the #1 problem because it is my #1 problem. I usually put too many toppings on my pizzas. I struggle with pizza, even though we love it, so I will be implementing these steps. I also put my cheese on last, and it inhibits the thorough baking of the pizza because it burns too fast. These fixes seem obvious in hindsight, but I just never thought of them. Thanks for coming to the rescue with your experience and wisdom. Have a great weekend!

    1. Hey Becky,
      Always love to hear from you. I used to put the cheese on last, too. I think a lot of people do. In fact, that might be the #2 most common mistake.

  4. I adore pesto on my pizza. Great tips, photos and a save-worthy recipe

  5. Yum, I’d love to inherit your pizza pans!

  6. Melissa @ My Recent Favorite books says:

    Your pizza recipe sounds delicious! I love homemade pizza, and I’m always looking for new recipes!
    Pinned!

    1. Thanks Melissa, I am always looking for new pizza recipes myself–especially simple ones.