Getting homemade pizza dough to be crispy!

[Anonymous]

Anonymous wrote:We have both a pizza stone and a really cheap metal pizza baking sheet with holes. The pizza comes out crispier on the cheap metal one with holes, so I use it more.

+1. I got one of these about 20 years ago, and I still use it. I think the holes allow moisture to evaporate, resulting in the crispier crust.[b]

[Anonymous]

You're just not preheating the oven long enough to use a stone.

[Anonymous]

I use the stone. Per heat to 550 cook for 5 1/2 minutes for soft crust, 6-7 minutes for crispy.

[Anonymous]

Anonymous wrote:You're just not preheating the oven long enough to use a stone.

+1