Making a pizza requires you to make a variety of choices, from pizza type to toppings.
But the pizza base is as important as what you put on it. Unless you have a standard pizza order, that can make the experience of ordering a pizza seem daunting. And you are not alone in this.
This article will talk you through various pizza crust options to help you make a more informed decision. It will compare types of pizza crust, as well as discuss which ones are my favorites and why.
Learn about the different kinds of crusts used to make pizza and find your new favorite style.
Thin crust pizza is one of my favorite types of pizza crust. It’s not just that thin-crust pizza feels healthier. It tastes better, too.
Ordinary pizza crust can be doughy, and I appreciate the crispiness of a thin crust. However, it’s a more fragile dough than other crusts, and that limits the number of toppings you can place on it.
More than two or three and your pizza starts disintegrating.
The other thing to keep in mind when preparing thin crust pizza is that it cooks faster than other kinds of pizza crust.
Pay attention to your dough if you are new to cooking thin crust or would normally prepare a thicker-crust pizza.
Some people appreciate a doughy crust. Interestingly, there isn’t much difference between preparing thin or thick crust.
The primary difference between these types of pizza crusts is the depth at which you set the crust.
Some variations of thick crust pizza can have up to an inch of crust around the edge.
The thing I find hardest about preparing thick-crust pizza is ensuring the dough is evenly distributed. Using a pizza stone can help prevent the crust from being thicker on one side than the other.
Because it is significantly thicker, it takes longer to bake. But, because it is denser, it can also support a broader selection of pizza toppings.
Remember that if you eat the crusts, the thicker crust helps fill you up faster than the thinner crust would. Depending on whether you want leftovers, that may or may not be an advantage.
At my house, family members are notorious for leaving their pizza crusts untouched.
A stuffed crust is a pizza crust topped with cheese and tomato along the edges. Once rolled into a crust shape, the extra toppings work like a filling.
They add flavor to the pizza and even encourage the family to eat the crust. It works for me!
Cracker crust is another famously thin pizza crust. Originally, it came from Tuscany, but many North American places have put their stamp on this delicacy.
The best known is Chicago’s cracker crust, which is thin and flavored with fennel.
The trick to cracker crust is to stretch the dough as thin as possible. Once it’s baked, the crust should be translucent.
The name cracker crust is no accident, either. When done right, this pizza crust has a brittle texture that crumbles easily.
Because that type of thinness is difficult to achieve, you almost always cut cracker crust in square slices.
That way, bakers can stretch the dough without agonizing over distributing it into an even circle.
Keep in mind that this crust’s natural brittleness makes it unsuitable for more than one or two toppings. More than that and it lives up to its name and crumbles like crackers.
If I have to make a pizza crust, flatbread is one of my favorite crusts.
Because it neither rises nor needs yeast, it takes significantly less time than other types of pizza crust.
And because it is lighter than other pizza crusts, flatbread crust is a popular choice for mini pizzas and appetizers.
It’s also variable. The crucial thing about flatbread crust is that it does what it says on the tin and bakes flat.
Whether it’s thick or thin is up to you. My preference is for a thin flatbread-type crust, but there are no rules.
However, the lack of yeast stops the dough from expanding. Keep that in mind as you roll out your flatbread crust.
Cheese Crust Pizza
Cheese crust pizza is a variation of stuffed crust. It’s ideal for people who love adding extra cheese to their pizza.
To prepare it, roll the dough and add cheese before baking. Tastes vary, but for those that enjoy cheese crust pizza, the consensus is that the gooier the cheese, the better it tastes.
Remember, just because you’re using cheese, that doesn’t guarantee a cheese crust will be vegetarian-friendly.
Parmesan in particular contains rennet, so if you have guests with specific culinary needs or preferences, pay attention to your ingredients lists.
Chicago Deep Dish
Normally, when you prepare pizza crust, you roll the dough.
The trick to Chicago’s famous deep dish crust is that instead of rolling, you press and pinch the crust into the sides of the pan.
The result is a thicker pizza crust. It takes a bit longer to bake, and the best point of culinary comparison is a savory pie crust.
But it’s also crispy, making it perfect for someone who likes the crispiness of thin pizza but prefers a thicker crust texture.
Check out our favorite Chicago pizza shops to get the real thing!
The Sicilian-style pizza crust is distinctive. It has several things in common with New York’s idiosyncratic pizza crust, but the baking process is different.
The Sicilian-style pizza crust is the thickest kind of pizza crust you can find. It should be approximately an inch thick if you are preparing it at home.
Once rolled, carefully shape the crust into a deep pan and slowly cook it in oil. It has a long cooking time, and the result is a dense, chewy crust.
The coated crust is another popular type of pizza crust.
It’s an interesting variation on the stuffed crust, but instead of filling the inside of the crust with toppings, you season the outer crust.
You can do this in several ways. Favorite coatings include salt and pepper, sesame seeds, garlic, and parmesan cheese.
Coatings aside, this is another flexible pizza crust. It can be thin, thick, or flat to suit your taste.
Crucially, pay attention to the allergies of anyone eating coated pizza. If they are allergic to nuts, they are likely also allergic to sesame seeds.
Greek crust has a demonstrably different texture from other types of crusts. Instead of being doughy or crispy, it is spongier.
It bears more immediate resemblance to focaccia than to a classic Italian pizza crust. In addition to its spongier composition, this crust type is oily.
That’s because part of the baking process requires you to coat the dough in oil before putting it in the oven.
The cooking time is also longer since the best way to produce Greek pizza crust is to use lower temperatures and keep the dough longer in the oven. Another significant difference is the type of oven.
A brick oven would generate too much heat too quickly and cook Greek-style crust unevenly. Instead, bakers use electric ovens to produce consistent results.