how do i get a crispier undercrust on my pizza, the gookie sheet im using leaves it perfect for me but some ppl asked for crispy crust

>>21454928 (OP)
make it hotter underneath

>>21454931
yeah but how do i do that in my oven

>>21454928 (OP)
crumple a piece of aluminum foil up kinda half assed and then spread it so it has lots of uneven surface
spray with cooking spray like pam
and cook the pizza on that

Get a pizza steel

>>21454928 (OP)
use a pizza stone man

>>21455034
op is clearly a cat...

just flip the pizza halfway through

>>21454928 (OP)
Up your shovel game

>>21454928 (OP)
Use more oil on baking surface (will make it oily but crispy)
and/or
Use a cast iron (or pizza stone)
and/or
Increase baking temp

Throw the pizza on a pan and toast it for a couple of minutes.

>>21455034
yup, can confirm they work
just gotta let it heat up properly before using

>>21454928 (OP)
Pizza stone or pizza steel (better for ovens).

Flip the pizza over and let it bake for another 10-15 minutes, then flip it right side up right after you take it out of the oven. To reduce the risk of burning yourself, I recommend flipping it like a pancake.

Never compromise and make something worse on purpose.

>>21454928 (OP)
What kind of pizza? Might be able to just lower the oven rack or use a dark baking pan, otherwise I find pizza gets a nice crispy crust when I reheat it in a pan

>>21454939
You can light a secondary fire in the bottom of your oven with wood or coal

>>21454928 (OP)
OP what you can do (and what I do) is after baking it normally to your liking on the top, move the entire cookie sheet down to sit directly on the floor of the oven and crank the temp to 450+ and let it bake on the deck of your oven for an additional 2-3 minutes (no more than that at a time before you pull it and peek underneath to check the color or you risk burning the bottom). This works because cranking the oven temp causes the heating elements to activate again and there are TWO sets up of them in modern ovens, one visible at the top (the broiler element) and another at the bottom covered by a heat shield and you harness that one's baking power to brown the bottom before the rest of the pizza cooks any further with the heat shield distributing the broiler heat turning it into a giant griddle.

Alternatively you can the entire cookie sheet out of the oven and put on your largest hob on your stove and turn it to medium/medium-high and "saute" the pizza bottom like it's a giant pancake turning it every 15 seconds or so it browns evenly.

>>21454928 (OP)
>gookie sheet
Reported for racism.
Enjoy your ban.

>>21454928 (OP)
bake it in cast iron

>>21456457
I take it out of the baking tray and dump it directly on the oven's bottom surface for a minute, it works even better i'd say

>>21456656
>I take it out of the baking tray and dump it directly on the oven's bottom surface for a minute, it works even better i'd say
Yeah that'd work too, especially if you just watch it and then pull it after a minute to check. The thing about direct-deck baking is the oven's element and the shielding it obscures gets up to around 1,200°F to be able to radiantly preheat the whole interior oven cabin up to 350~550°F in a respectable amount of time. So you gotta watch it like a hawk for the brief period you're raw-dogging it.