The secret to a crispy pizza with a light and fluffy interior? Start with the right dough: one that has both yeast and baking powder for rise and puff. Then, bake the whole thing on a pre-heated baking stone or steel to create an unbelievably light, crunchy crust. Top this pizza as you wish — everything pairs well with crunch.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients to make a smooth, pliable dough.
Cover the dough and let it rise at room temperature for 30 minutes, or in the refrigerator for 4 hours or overnight.
Roll the dough into a 12" circle; the dough improver makes it very easy to roll.
Transfer the crust to a piece of parchment (if you're baking on a stone), or a lightly oiled pizza pan, and let it rest for about 20 minutes. While it's resting, preheat the oven to 450°F.
Top the crust as desired. Bake until the edges are crisp and the sauce or cheese is bubbling, about 14 to 18 minutes.
Remove the pizza from the oven. For the best crispy pizza, transfer to a wire rack to avoid the bottom from becoming soggy as it cools; enjoy hot or warm. Store leftovers in an airtight container in the refrigerator for several days.
