Perfect thin crust pizza in 7 minutes cook time

Make a thin crust pizza in your very own oven at home! Hand stretch the dough, layer toppings lightly, and follow these easy steps to a thin crust crunchy perfection! Not only is it fast, you will become famous among your friends and relatives as an amazing pizza chef demi-god.

Step 1 Preheat oven to 550, place rack in highest position

Put rack in highest position, this is important.
Put temp as high as it will go, 550 is common.
Some ovens only go to 450 and don't work as well.

Your smoke alarm may go off in ten minutes, even with no smoke. That is a good sign meaning your over is hot enough!

Comments

[macgirl54]

The trick is getting the stone hot enough. You must preheat your oven with the stone in for at least half an hour. I have a large family which means I cook 3 large pizzas at a time on three levels of the oven. The stone makes all the difference - and it's not just good for pizza. TIP: If you cook a lot of pies and tarts and find that it's hard to get the base to cook through without the top scorching, rather than the trial and error of adjusting temps a lot, preheat your oven with a cooking stone and put your pie plate on the stone - it will reduce cooking time too.

[maxstevenson]

Preheating for 30 min sounds like a lot! I only take 10 minutes or so. I'm impressed you can cook 3 pizza's at one time. If you took some pictures of three pizzas at one time in a regular home oven and posted an instructable about it I bet it would get featured.

[runningfromseptember]

I think that your method actually fries the crust slightly, not that that is bad. A pizza stone doesn't fry it, because you don't cook the crust in oil. What the pizza stone does is sucks moisture out of the crust, making it crispy. After several uses it develops a seasoning that actually helps flavor the crust. I love my stone and would definitely recommend one.

[maxstevenson]

I dont have a pizza stone. But I think i should get one!

[pastprimitive]

Really nice method. Very similar to a method I have used. You should try some time pre-baking your crust, I realize that will lengthen the process slightly. The benefit is you can have the crust on top be crispy as well. I put mine in the oven on the top rack at it's highest broil setting and leave the oven cracked and than watch it. Takes about 1-4 minutes per side depending on thickness, and target crust browning. I brown the top slightly, and than I pull the pizza crust and pan out and flip it onto the oven rack so the bottom is facing up. And finish the bottom to a mahogany brown. Or to where it is almost burnt, but does not taste burnt. The benefit to putting it directly on the rack is you allow all the steam to escape freely without getting trapped between the pan and the pizza to soften the crust.

With the is method I can make some seriously "crackery" crust pizza if you like that style.

Try at your own discretion. I will need to try doing it while just being on bake instead of broil, broil can leave a few small burned spots on crust if not careful, although sometimes I like that. Reminds me of some upscale pizza resteraunts i have eaten at.

[maxstevenson]

Thanks for the comment! I will definitely try your suggestions. Your comment is so detailed you could take a few pictures, insert your comment text, and post an instructable yourself! I encourage you to do it, its fun and you can share the post with your friends and family. You could title it "Some Seriously Crackery Crust Pizza."

[Squinty]

Umm.. Ok yeah. I can speed this up even more. Just buy the dang cooked pizza from the Pizzaria, put it on your party tray and just lie and tell everyone you made it. She must be one of those E-How people too.

[obesemold]

he's right dude, nothing beats homemade pizza. Besides its cheaper and is more special if you make it yourself. this is also a DIY website

[maxstevenson]

Speed is not as important as taste ! I like all types of pizza, but this is the best tasting. This is better than a pizzaria. Really, try it! Comment back and I'll send you an instructables patch.

[macrumpton]

Nice hints about squeezing extra moisture out of the toppings and warming them up. Soggy pizza is no fun. I like to actually cook vegie toppings with olive oil and salt/pepper to bring out the flavors. Pizzas with nearly raw vegies are not as good imho.

I also use a somewhat similar cooking technique. I put a pizza stone on the very bottom of the (gas) oven and it gets very hot then I put the pizza pan on the stone. After a couple of minutes it gets hot enough that I can slide the pizza off the pan and onto the stone to get a crunchy bottom in a minute or two. Finally I move the pan to the top rack to get the top finished.

[maxstevenson]

Hmmm, thanks for the info on the pizza stone. Now I think maybe the pizza stone helps avoid schorching?

[sk8louisville]

Well heeello Deanna.

[reeding]

 wow quite the beardy fellow