How do you get pizza crust soft in the oven?

1. The Dough:

* Hydration: Use a dough recipe with a higher hydration (more water). This creates a more elastic dough that will rise beautifully and result in a softer crust.

* Flour: Use a high-protein flour like bread flour or all-purpose flour. These flours have more gluten, which is essential for a chewy, soft crust.

* Kneading: Knead the dough thoroughly to develop the gluten network. This will help the crust hold its shape and retain moisture.

* Rising Time: Allow the dough to rise for a long enough time, especially if using a high hydration dough. This gives the yeast time to work its magic and create airy bubbles.

2. The Oven:

* High Heat: A very hot oven (around 500°F/260°C) is crucial for creating a crispy crust on the bottom while keeping the top soft.

* Baking Stone or Steel: Using a pizza stone or steel helps distribute heat evenly and prevent the crust from becoming soggy.

* Preheating: Make sure the oven and the stone/steel are preheated thoroughly. This allows for a quick, hot bake.

3. During Baking:

* Avoid Overcrowding: Give the pizza enough space in the oven. Overcrowding can trap steam, leading to a soggy crust.

* Quick Bake: Bake the pizza for a shorter amount of time at a high temperature. This results in a crispy crust and prevents the dough from drying out too much.

* Steam: You can introduce steam to the oven during the first few minutes of baking. This helps create a soft, chewy texture. Use a spray bottle to mist the oven, or place a pan of water on the bottom rack.

Additional Tips:

* Don't Over-stretch: Avoid stretching the dough too thin, as it can dry out and become brittle.

* Use a good sauce: A flavorful sauce that isn't overly watery will help prevent a soggy crust.

* Don't over-load the toppings: Too many toppings can make the crust soggy.

Remember: Experimentation is key! Try different dough recipes, baking times, and topping combinations to find what works best for you.