Say so long to soggy crust.
The most essential component of a good pizza is also the hardest to achieve: a good, crispy crust. It’s what sets most restaurant pies apart from their homemade counterparts. And it all comes down to the oven. It’s hard to compete with a restaurant's special wood-fired brick oven or a coal-fired one that can reach up to 1,000 degrees.
It’s not hopeless, though. Sure, there are a slew of newfangled pizza ovens out there for the home kitchen. But if you haven’t splurged for one of those, you can still make really good pizza in your conventional oven, and just this weekend we learned a new trick.
According to pizza expert Anthony Falco, using two pizza stones (or an extra steel) is the key.
Put a pizza stone above the rack where your pizza is cooking to help trap heat, Falco tells The New York Times. It makes “an oven within your oven.” The trapped heat will help char the crust for that blistered, charred texture you're looking for.