Five Easy Steps to a Crisp Top This Pizza
- Pinprick the pizza crust
- Cheese first, then the sauce
- Less is more — don't overtop
- Bake or grill for 8 to 10 mins
- Test for doneness
PINPRICK THE CRUST
To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.
CHEESE FIRST ... THEN THE SAUCE
This is not mandatory, but it's a good tip. The wetter the sauce, the more you should heed this advice. Dollop sauce on top of the cheese with a spoon — or use a squeeze bottle to zigzag or spiral.
LESS IS MORE — DON'T OVER TOP
Very thin pizza crusts such as Top This should be topped lightly. Use about one cup (5 - 6 oz.) of cheese per 13" pizza crust. Add any other toppings sparingly ... a little goes a long way.
BAKE OR GRILL
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In your oven:
Preheat to 450° then bake directly on the oven rack or on a pizza stone. (Pizza stone must be 450° or hotter for at least 45 minutes.) Heat for 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these crusts. On your outdoor gas grill: Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to ensure pizza is getting charred, but not burnt. You may need to rotate the pizza to cook it evenly. |
TEST FOR DONENESS
When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side, while still baking or grilling: IF IT BENDS, IT'S NOT DONE. Keep cooking until it does not bend.