Crispier Pizza?


So I made Tony’s Chicago style cracker thin Used Poolish. I had convection oven on 500 for an hours with both stones in place. Crust was perfect crispy however center pieces were a little doughy? Do you think i needed to warm up stones longer like maybe 1 1/2 to 2 hours? Or should I have baked them longer on top stone , I did follow recipe exactly Maybe should of done 2 minutes on top stone for final

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Laurence Kedzie
posted 4 months ago

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Hi Lawrence, Those are good looking pizzas! It sounds like your stone set up is pretty good. If I had to guess, you might need to roll them a little thinner.

What size pizza were you going for and how much did you dough balls weigh?

Thumb raji
Raj Irukulla admin
posted 3 months ago


Weighed at 10 oz each as per recipe. 13 inch rounds . I agree thinner rolling will help and I think that I’m going to try 1 1/2 hours warming up the stones as to 1 hour. Doing some tThursday so well see I’ll post pics. Thanks !

Laurence Kedzie
posted 3 months ago


How is your oven configured? The placement of the stone relative to the heating element could make a difference. You might consider turning on the broiler towards the end if it's on the top.

Also, you can try buying an oven thermometer to make sure the true temperature isn't too far off from the oven setting.

Thumb raji
Raj Irukulla admin
posted 3 months ago


Using 2 stones I have one stone on top shelf and one stone on bottom rack. Did pizzas last night came out better but . Baked an extra minute on top stone. Crust was much crispier Almost too crispy. So I think that 90 seconds instead of 2 minutes for the final placement

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Laurence Kedzie
posted 3 months ago


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