The Chef-Approved Two Step Process For Crispier Pizza Every Time

If you're into making homemade pizza, we bet it has been a ride to develop the perfect pie. After messing up your pizza by burning it or ending up with a soggy bottom, you may have turned to tips and advice from celebrity chefs, cookbooks, and the collective knowledge of internet home cooks. Maybe you've even invested in a pizza stone to mimic a pizza oven in order to achieve that perfectly crunchy thin crust. You might have even tried grilling pizza when it's nice outside. But somehow, you want more.

Fortunately, in the world of cooking — especially in the wide world of pizza — there is always a new tip or hack to replicate at home for more delicious results. Pizza experts mostly recommend being gentle and patient with the dough, getting the best quality ingredients available, and not overloading the pizza with toppings. What else can the kitchen do for us? Perhaps the key to unlocking the best pizza ever is a two-step process you haven't tried yet. Go grab a big pan — it's time to fry some pizza!

London-based chef Vittorio Meli told The Guardian that the key to getting crispy pizza is to cook it twice. Follow your usual steps for making pizza dough and gather the rest of your ingredients. But, Meli then advises you to cook it for "a few minutes in a large frying pan and then in the oven at a very high temperature. This allows the pizza to brown evenly on the surface."  

The concept of frying before baking follows almost the same principle of baking the pizza at a high temperature with a hot baking surface. Usually, when using a pizza stone at home, you'll get crispier pizza because both sides are cooked evenly. Using a frying pan is one way of achieving this but, when done before baking, adds an additional smoky element to the crust. By replicating this chef-approved process, you'll get to experience what a pizza lover like you has always wanted — the restaurant-quality pizza of your dreams, eaten in the comfort of your own home.