Like the others have said above I'd recommend getting your oven as hot as possible for a good 20 minutes, with your pizza pan inside to heat up. I sprinkle my pan with polenta(grits) to help crisp up the base. Also remove as much moisture from your toppings as possible - so cook out your tomato sauce till thick, drain your mozzarella well, keep wet toppings like spinach and tomatoes to a minimum. And either way enjoy :) pizza is good whether it's soggy or crisp in my eyes.
If a perforated pan and a par-baked crust are what you have, use them. Be sure to brush it with some olive oil before setting your pizza crust on it. Crank you oven heat way up. 450 degrees, or higher. Before topping your pizza, set it in the oven for 5-10 minutes. Carefully life an edge to see if the bottom is beginning to crisp. Then, remove it and top it as you choose. The more and the heavier your toppings, the less likely your crust is to remain crisp, so go light and few and aim for flavor over quantity. You're in Spain! How much worse can it get?! The daughter and I very happily cooked our way through studio apartments fitted with 2-burner ceramic-topped ranges. We even set off the hallway smoke alarm in our apartment in Paris searing steaks on the stove-top. And we'll do it all over again in a heartbeat. Especially when traveling, I totally get the convenience of pre-made pizza crusts. Note to self.
I do own a pizza stone but haven't got one here in Spain. I think I'm probably not getting the oven and the pizza dish (metal with holes punched in) hot enough. I do shamefully use shop bought bases.
No shame, but you might enjoy learning how to make your own dough. It's pretty easy. Once you get used to the process, it's as easy as making a cup of coffee. Those perforated pans don't do the job. It would be best to place the crust directly on your oven rack.
Use Unglazed quarry tiles instead of the brand name pizza stone. They work just as well and are much cheaper.
Also just make the pizza as you normally do..and it up by the slice in a cast iron pan on medium.
Oh Josie. There is not much to improve an already made crust except the toppings. A pizza stone may help,, but if you own one, you probably would not be buying a prepared crust.
Try pre-heating a pizza stone to the highest temperature your oven can handle for at least 20 minutes, and then rub the crust with a little olive oil and pre-bake it until it's close to your desired crispness. Pull it out and add your toppings. Pop it back in the oven to heat the toppings (5-10 minutes) and you should be good to go. Consider making your own dough and keeping it in the freezer though - it's super easy and will beat every single store crust out there. :)
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Also just make the pizza as you normally do..and it up by the slice in a cast iron pan on medium.
https://food52.com/hotline/25467-i-picked-up-pizza-dough-from-my-local-pizza-place-i-can-not-get-it-stretched-out