Why Your Pizza Crust Is Too Hard: How To Fix It

If your pizza crust is coming out too hard then it can be from a number of common mistakes. Luckily these can be fixed very easily with a little know-how. Nobody likes a pizza that resembles chewing on stiff cardboard!

Why is my pizza crust too hard?

  • Baked for too long and dried out
  • Not enough water in the dough
  • Too much kneading
  • Adding Too Much Flour When Kneading
  • Using A Rolling Pin Instead Of Stretching

Now we have the quick answers, here is some solutions for fixing these problems in a little more detail.

If you need a fool proof dough with detailed step by step instructions then check out my best pizza dough recipe to give yourself the best start.

Baked For Too Long And Dried Out

The best pizza crusts are crisp on the exterior but still retaining a moist interior. This is what makes it soft and supple, rather than tough and chewy. 

To achieve this you need to keep the crust from drying out. Much like other foods, this can happen if the pizza is cooked for too long. The high heat for excessive times caused the moisture to evaporate.

To solve this you can cook the pizza quicker, in a hotter environment. The obvious one is turning up your oven temperature to the maximum. And making sure it has been preheated fully. This usually takes 45 minutes or so from a cold oven.

The second one which drastically cuts cooking time is using a pizza stone or steel. This surprised me how effective these were when I started using them – pretty much cutting the cooking time in half.

My best tip is using the pizza “steel”. This adds intense heat from below like a brick oven would – I have this steel from Amazon which is significantly lower priced than the original brand, but works perfectly. Steel is more conductive than stone so transfers more heat, they don’t shatter and they are easier to clean. If it’s out of your price range then the 2nd best option is a pizza stone made from cordierite.

To see a round-up of the most important pizza equipment then see my essential pizza equipment list.

Not Enough Water In The Dough

Another cause of tough and dry crust is water content in the dough, also called hydration. By using less water, then you have more chance of drying out. As mentioned, this is a cause of tough dough and crust. 

It’s an odd thing to think, but wetter dough actually makes the pizza more crisp. It makes more steam which keeps the dough light and allows it to rise quick. It cooks through better and makes a crisper crust with larger holes. When bread is made, the artisan breads such as ciabatta and sourdough with their large holey structure are all made with wetter dough as a key step.

So adding a little more water to dough is good practice. It makes the dough a little harder to work with and shape, but the results are typically better. 

Learning about bakers percentages is useful if you haven’t already. This is the idea of ingredient ratios rather than just a recipe. It’s worked out comparable to the flour in the recipe. So if you have 1000g of flour and use 700m of water (700ml water equals 700g water) then you are using 70% hydration. Or 500g flour and 350ml is also 70%. You just need to divide the water by the flour and multiple by 100.

Try a hydration of 65%, which is a good start.  You can then push it up to 70% and see the difference for yourself. See my pizza dough recipe.

Too Much Kneading

Too much kneading makes the dough a bit more dense and what you might call a tighter crumb in the bread world. The kneading builds up gluten which is the stretchy network of strands in the dough. It’s what makes the dough smooth and elastic as many recipes will call. And you can certainly feel it as you take a shaggy ball of flour and water into a cohesive mass while you knead.

Kneading organises the gluten into a more uniform network. It makes the outcome more chewy from all the work that has gone into it. A bit like a dense loaf of bread compared to a holey crusted bread – the answer is more kneading equals more density.

Many poor recipes online and in books will have you knead the pizza dough for 10-20 minutes. I did this for a long time thinking it was the way forward. But you don’t need to knead pizza dough for anywhere near that.

Try adding a resting period just after you have mixed all your ingredients. This allows the flour and water to hydrate themselves and start the chemical reaction. Gluten starts forming on it’s own with no kneading. Let it rest for 20 minutes and then proceed to knead the dough for 2-3 minutes on the worktop. It will be semi smooth, and not super elastic and springy. But it will make a very delicate crust.

Adding Too Much Flour When Kneading

When you’ve mixed your ingredients and its time to knead, it can be tempting to cover your worktop in mounds of flour to begin. Especially if you have a sticky dough which might be prone to getting stuck. But in this phase, kneading is still incorporating flour into the dough.

This causes the dough to drop in its hydration ratio, and effectively dry out. And dry dough means tougher dough as it doesn’t rise as well.

To help this, use small amounts of flour on the bench. Lightly dust it and move quickly to prevent sticking. By using less flour, but topping it up when you need to, this ensures you use a minimal amount of flour. If it gets sticky then use a dough scraper to bring the dough back together rather than your fingers.

When it comes to the stretching phase then feel free to use as much flour as you need. Here, we aren’t mixing this flour back in, but we are just using it on the surface. It won’t dry out your dough on the interior, which is the important bit.

Using A Rolling Pin Instead Of Stretching

Using a rolling pin to flatten a pizza base can cause the dough to become more dense. This is because you push all the pockets of gas that are built up when it rises. These pockets of dough make the dough lighter in texture. By stretching by hand, you preserve this airiness a bit more, and you can be more gentle with the dough when shaping.

Try using your fingers to press down the dough from the center to the crust. Keep the middle slightly thicker as this is where the stretching happens. Once you’ve got it in a flatter shape, you can pick it up and drape it over your upturned fists. Pull apart and work with gravity to stretch the dough thinner. Move the dough around your hands to keep the base stretching from all angles. Hold it to the light to see the thinner bits, and the bits which need more stretching.

My Recommended Recipe For Tender Pizza

Ingredients (makes 3 medium pizzas)

Bread Flour: 500g – (100%)
Tepid Water: 325ml – (65%)
Instant Yeast: 0.3g – (0.06%)
Salt: 15g – (3%)

Olive Oil: 15g – (3%)

Dissolve salt and yeast in the water, then add the flour and the oil. Mix for 30 seconds, and then leave for 20 minutes for the flour to absorb and rest.

Knead it for 2-3 minutes and let it rise as a bulk for 1 hour. Ball 3 dough balls and let them ferment at room temperature for 6-12 hours while airtight. Then stretch by hand, and cook on a preheated pizza steel for 5-7 minutes (until very golden), turning once.

My Recommendations

Recommended Equipment

I wrote an article on my recommended tools for making pizza which you can find here. The biggest impact for a more tender crust is probably getting a pizza steel, and a digital scales for ingredient accuracy.

Free Video Course

If you want to learn more secrets to making perfect pizza, I found this great free 6 part video course from baking expert Peter Reinhart which you can watch here.


You now have my top ways to avoid a tough pizza crust. It all comes from starting with a great dough with the correct proportions. Then the proper handling and mixing of the dough is important. Keeping it gentle ensures a delicate final outcome. Finally with the correct cooking temperatures and equipment you are on fora winner.

Give my recipe a go – the dough rises at room temperature with a very small amount of yeast to stop it rising too much. This allows it to develop flavor and a delicate texture, it’s easy to stretch and rises well in the oven.

10 thoughts on “Why Your Pizza Crust Is Too Hard: How To Fix It

  1. What does it mean when you say “turning once” at the last line at the My Recommended Recipe for Tender Pizza section

    1. Jason,

      Some ovens will brown the pizza too much at the back. So you need to spin it around with a tongs or pizza peel. Best is to just keep an eye on it.


      1. I’ve tried making pizza at home twice now, and the dough was a little undercooked the first time, and crunchy, the second time. Any tips, when using a Microwave Convection oven?

        1. Hi Ritesh. I haven’t used a microwave convection oven myself but one thing I would say is make sure the oven is a consistent temperature. The hotter the better so leave it heat up for at least 40 minutes. Using a pizza stone or pizza steel is great too.

  2. When you put the crust in the oven for 5-7 min, is that with the toppings? And, if not, when do you add them and what are the instructions then?

  3. My cooked pizza seemed dry and a bit stiff. I use a Kitchen Aid Mixer – should I be kneading by hand instead?

    1. Hi Lisa,

      Using the mixer should be fine unless you are mixing for really long periods which can toughen things up – I imagine just a few minutes once the ingredients are incorporated?

  4. Hi tom,
    After the 1 hour rising you let the dough ferment for 6 plus hours… in most recipes with instant (non-active ?) yeast there is no 2nd fermentation..? Why is it different?
    I use about half of the 11gr instant yeast sachets which can be immediately mixed w flour… you use only o.3 gr yeast… that’s very little ! Is the kind of yeast a factor?
    Thanks for your input

    1. So I kept the recipe flexible in that it always should have a first rise, then the second rise can be done in the fridge or at room temperature. But it always needs this first hour to get the yeast active – it might be too cold and slow in the fridge to multiply.

      The first rise also allows the dough to build some gas and then we knock it out which disperses it through the dough.

      Regarding the yeast amount, if you use a large amount then you can’t let it rise for a long period. The extended period builds up flavor and makes a better texture. If you use lots of yeast then it over ferments and goes sour.

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