Forget a low-and-slow bake. You want your oven screaming hot. Crank it to the highest setting—usually 500°F (260°C) or more. A pizza stone or a heavy steel pan is your best friend here.
Fast Pizza Crust From Scratch at Erin Mackenzie blog
Why? The intense heat hits the dough immediately, creating a rapid steam burst. This browns the sugars and creates that crunchy bottom. Without the heat, the dough just bakes slowly and dries out.
Think of it like a hot skillet for a steak. You want that sear instantly, not a gentle sauna session.
No Stone? No Problem
Don’t have a pizza stone? Use an inverted baking sheet. Preheat it in the oven for 30 minutes. Then, carefully slide your assembled pizza onto the blazing hot pan.
It’s a cheat code, but it works. The residual heat from the pan mimics a stone. Just be careful not to burn your fingers—it’s a hot date.
