I Want Crispy Pizza Dough!

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“This is a method rather than a recipe. If you use a convection toaster oven like I do, then you know that while things bake faster due to the heat particles dispersing faster, they sometimes can't bake as thoroughly as a result. But when I made my pizza dough in a real oven, I saw I was getting the same problem-- soggy on the bottom, crust kinda squishy. Now I have perfected the method for getting pizza dough to bake just right when rolled out onto a cookie sheet or baking pan. This rules true for both storebought dough and homemade. PLEASE NOTE that the cooking times may vary just a little bit-- if using a real oven, you may have to bake for a little longer; and if you bake in a high-altitude region you might also have to adjust the times. Here are some great homemade doughs that I have personally had or came up with myself: Easy Peasy 30-Minute Pizza Dough, Easy 30-Minute Pizza Dough II, Easy Peasy 30-Minute Pizza Dough.”
1 crispy, crunchy pizza

Ingredients Nutrition

  • pizza dough
  • oil or cooking spray
  • cornmeal or flour, for dusting


  1. Grease a cookie sheet or baking pan with cooking spray or oil.
  2. With a very fine pinch, lightly dust the greased surface with some flour or cornmeal for easy extraction.
  3. Stretch out the pizza dough into the pan or cookie sheet according to how much you're making, and poke some holes in it with a fork.
  4. Bake at 400F for 5-8 minutes depending on the size. Me, I make mostly 8" crusts or small rectangles on the cookie sheet so I only need about 5-6 minutes.
  5. Pull the pan/sheet out of the oven but don't take the dough off. Add your sauce, cheese, toppings, etc.
  6. Put it back in to bake for about 10-20 minutes depending on size and amount of toppings. Just until thoroughly cooked.
  7. Turn the broiler on and let it broil for 3-8 minutes depending on pizza size.
  8. Voila, you have a thoroughly cooked pizza with a nice crispy crust that isn't soggy on the bottom!

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