Why aren't my crusts puffing up?

July 23 2024 3:27pm • Est. Read Time: 2 MIN
If your crusts aren't puffing up in the oven, this usually means that there’s not enough air in your dough.

The airier the dough → the puffier the crust

If you want to get that classic, puffy crust, follow the steps below:

 

Step 1. Make sure you’re using finely ground flour

  • Finely ground flour = airy dough.

  • 00 flour or strong white bread flour works best.

Step 2. Make sure your yeast is active

  • If your yeast is inactive, it won’t work properly.

  • Check the best-before date - if expired, don’t use it.

  • Check that it’s been stored properly - if stored incorrectly, don’t use it.

  • If you’re still unsure whether your yeast is active, test it.

To test your yeast: 

  • Fill a cup halfway full with lukewarm water.

  • Add ¼-½ teaspoon of your yeast with a pinch or two of sugar on top.

  • Give it a good stir to dissolve fully.

  • Wait 10 minutes, then check:

    • If bubbles have formed, the yeast is active.

    • If no bubbles have formed, the yeast is inactive (it’s time to replace it!).

Step 3. Make sure your water is the right temperature

  • If the water you’re using to dissolve your yeast into is too hot or cold, the yeast won’t work properly.

  • The temperature of your water should be no more than 100ºF (38ºC).

Step 4. Make sure you’re letting your dough prove (rest) long enough

  • Proving your dough gives the yeast time to feed on it, creating pockets of air.

  • The proving time will depend on the style of pizza you’re making. For a classic Neapolitan pizza, use the chart below:

First prove

Second prove

  • After kneading your dough, let prove for 2 hours or until doubled in size.

 

Step 5. Consider increasing the hydration of your dough

  • Adding more water to your dough (“dough hydration”) will give you an airier crust.

When water is met with high heat, it converts to steam. The steam will then try to escape, causing the crust to puff up.

Step 6. Make sure you’re not flattening your crusts

  • If you push all the air out of your crust when stretching your dough, your crusts won’t puff up.

  • When stretching out your dough, make sure to leave a thick enough edge.

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