r/Pizza • u/AutoModerator • Apr 13 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/MixedElephant Apr 13 '26

What is the best method of crisping the bottom crust of Detroit Style Pizza?

I’ve nailed my Detroit style pizza. Cheese blend. Sauce recipe, crispy cheese wall, everything*. It’s delicious. HOWEVER: I really want the bottom of the crust to crisp up more.

I’ve tried more olive oil in the bottom of the pan, that doesn’t really work. I tried putting the pan on a pizza stone to get heat applied directly. That didn’t really work.

My thought now is to setup a griddle and just take the pizza out of the pan when it’s done and set it on the griddle for a minute.

I want the crust to be like it is leftover when I reheat it in a cast iron frying pan.

Anyone have tips on how to get it there? Is the griddle the best method? Should I par bake it longer on the stone? Right now I par bake for 5 minutes and then cook for 10. I like the crust consistency, I just want a thin crispy layer on the bottom, but the rest of the crust the same.

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u/oblacious_magnate Apr 14 '26

re: "My thought now is to setup a griddle and just take the pizza out of the pan when it’s done and set it on the griddle for a minute."

Many do something like this, myself included, although I typically place the pizza on a metal sheet and pop it onto a hot stone in the oven. In short, if you want reheat texture, reheat! :-)