Calculate the perfect amounts of flour, water, salt and yeast for homemade pizza dough
All ingredient amounts are calculated relative to the flour weight (100%). This is the professional standard used by bakers worldwide.
Thin crust pizza can become hard instead of crispy when the dough contains too much flour, has insufficient hydration, is under-fermented, or bakes too long. A fully preheated pizza stone or steel can also help create a crisp bottom without drying out the crust.
While not strictly necessary, baking on a pre-heated pizza stone or steel at the highest possible oven temperature transfers heat instantly, giving you that signature crispy bottom.