How To Get Puffy Pizza Crust?

What makes pizza crust puff up?

Yes, your customers are looking for pizza that’s so good it tastes like homemade. But that doesn’t mean that they want it to look like homemade pizza, And if your retail pizza dough is puffing up while it bakes, it probably does. In some cases, dough can puff up so much that it looks like a giant pita! So, how can you stop your pizza from puffing up? It’s easy; dock it! Before you place your toppings on top of the crust, simply take a fork and pierce it all over so that the surface is covered with tiny little holes.

1. This is easier to do with an actual docker that you roll over the dough, but the fork method workds just fine.
2. When dough puffs up, it’s because there are air bubbles trapped within it and with nowhere to go, the dough is forced to puff.
3. Docking the dough gives this air room to escape and so, it doesn’t stay in the crust.

Many restaurant owners think they can’t dock their frozen pizza dough, since it is frozen. However, you’ll still be able to pierce this dough slightly and even those very tiny holes will be enough to make a difference. If your pizza crust is puffing up only slightly, you may just want to leave it.
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How do I make my pizza crust more airy?

Best Pizza Dough – This is absolutely the best pizza dough you can make at home. It has so much flavor, great texture and a beautiful airy interior. It can be stored in the fridge or freezer for ultra convenience and bakes up just as fresh. Prep Time 2 hours 30 minutes Total Time 2 hours 30 minutes Servings 2 medium Pizza Calories 60 kcal

• 1 cup of lukewarm (body temperature water)
• 1/2 Tablespoon of instant or active dry yeast
• 1 1/2 Tablespoons of honey
• About 2 cups of bread flour ( All purpose flour works too!)
• 1/2 Tablespoon of kosher salt
• 1/2 teaspoon of olive oil for the bowl

1. In a measuring cup, add the honey and yeast to the water and allow that mixture to sit for 1-2 minutes. It will start to go opaque and may foam and show bubbles on the top the longer you leave it—which is ok.
2. In a mixer bowl, add the flour and salt and mix them well. Then add the ready water mixture and knead the dough until smooth. This dough should not be sticky, but should not feel hard or dry to the touch, it should stick slightly to your fingers.
3. In a large bowl, add the olive oil and cover the entire inside of the bowl with it. Then put your pizza dough in the bowl and roll it over the oiled surface so it’s entirely covered with a thin layer of oil.
4. Cover the bowl with plastic wrap and let the dough proof (rise) in a warm spot (like inside your oven while it is shut off) for about 1 1/2 -2 hours until the dough doubles in size at least.
5. Divide the dough in half ( or more, if making individual small pizzas) and work with one at a time.
6. About half an hour before that point, preheat the oven to the highest setting.
7. Place a pizza stone on the middle rack of your oven, and if you don’t have one, place a rimless cookie sheet directly on your oven rack. If you don’t have one either, take a regular cookie sheet and place it upside down on the rack (the rim of the cookie sheet should land on your oven rack).
8. Using a rolling pin, or with your hands, shape the dough into your desired shape and thickness—Remember the dough will puff in the oven to double the thickness you roll it into!
9. cover the dough for 10 minutes while you gather your toppings.
10. Sprinkle your favourite toppings and bake the pizza for 8-12 minutes ( depending on the size and thickness of your dough).
11. NOTES:
12. *To make a crisper pizza: roll out the dough thinner than you prefer ( it will still puff up to double its’ size during baking) and right away add your toppings and bake the pizza. Do not let it wait for 10 minutes after being rolled out.
13. To make a soft interior pizza with a good crisp on the outside, be sure to roll out the dough and cover it for at least 10 minutes before adding your toppings and baking it.
14. To make a softer crisp on the pizza, allow the rolled out dough to sit for half an hour before adding your toppings and baking it.
15. To make a really soft pizza, roll out your dough and let it sit half an hour before adding the toppings and bake it at 425 degrees for about 12-15 minutes (depending on the thickness and size of your dough). To make an even softer feel to your pizza, add 1 tablespoon of olive oil to the dough ( Right after adding the water mixture to the flour mixture, add the oil).
16. To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it’s ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.
17. To freeze or chill the remaining dough:
18. Fridge: allow the dough to sit back in the oiled bowl in the fridge for up to 3 days. To bake, simply take out of the fridge and let it come to room temperature before shaping and baking.
19. Freezer: Double wrap the dough in plastic wrap and then place in a ziplock bag in the freezer for up to 3 months. To bake, take out from the freezer and out of the wrap and place it in an oiled bowl over the counter or fridge (depends on when you need to bake it) until it defrost and allow it to come to room temperature before baking.

Nutrition Facts Best Pizza Dough Amount Per Serving Calories 60 Calories from Fat 9 % Daily Value* Fat 1g 2% Saturated Fat 1g 6% Sodium 1752mg 76% Carbohydrates 13g 4% Fiber 1g 4% Sugar 13g 14% Protein 1g 2% * Percent Daily Values are based on a 2000 calorie diet.
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Why is my pizza crust not puffy?

5. Why your oven temperature needs to be hot for pizza – Pizza requires a very high oven temperature to get a puffy, crispy crust, with golden cheese and cooked toppings. Be sure to let the oven pre-heat for sufficient time to reach its peak temperature.
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Does salt help pizza dough rise?

Salt in Pizza Dough Explained What does salt do for pizza dough? It’s a question that’s asked a lot, so we tasked Ooni Ambassador Lewis Pope with explaining the importance of salt in pizza dough. First up What kind of salt? There are generally three types of salt that you’ll have in your cupboard.

1. Salt flakes, coarse salt, and fine salt.
2. Lewis recommends using fine sea salt, because it’s the easiest of the three to dissolve in water for your dough.
3. Salt flakes and coarse salt take much longer to dissolve than fine salt, meaning there’s a higher chance that your dough will end up with gritty deposits – not what you want! Salt isn’t just there for flavour, it also plays an important role in the fermentation process.

It helps tighten the gluten structure within the dough, which in turn helps strengthen it. Salt also helps regulate the yeast – the less salt you use, the more active the yeast will be, and the weaker your dough will turn out. Conversely, if you use too much salt, it will really slow down the fermentation, and it may even kill the yeast.

1. So, what is the ideal quantity of salt to use in pizza dough? In Neapolitan style pizza, around 2.5 – 3% salt is used.
2. For example, if you have 1kg of flour, 2.5% will be 25g of salt.
3. Check out the Ooni app which features a Dough Calculator, taking the hassle out of percentages for you! Salt experiment Lewis conducted an experiment to show the difference between using no salt, 3% salt, and 6% salt.

For each dough ball he used 63% hydration and a 2 hour room temperature proof at 23C.0% Salt Ingredients: 184g Flour, 116g Water, 4g Fresh Yeast, 0g Salt

After two hours, the dough ball was bursting out of the container, the yeast had been super active. The dough ripped very easily, there was no strength in the structure at all.

3% Salt Ingredients: 181g Flour, 115g Water, 4g Fresh Yeast, 5g Salt

The dough ball was looking pretty much perfect. It had risen a good amount. The dough stretched well, with good elasticity.

6% Salt Ingredients: 178g Flour, 112g Water, 4g Fresh Yeast, 11g Salt

The dough ball had risen a tiny amount, there was very little change to the volume. Although the dough still stretched well, the flavour was unpleasant.

Lewis’ recommendation: 3%, the dough will be easy to work with and you’ll still get the impact of the flavour. : Salt in Pizza Dough Explained
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Does oil help pizza dough rise?

Oil in your dough is an essential part of a pizza. It helps the dough stretch and maintain its hydration. It also gives it an added flavor. So, while oil is an essential ingredient for a delicious pizza, it does not affect the finished product’s taste.
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What does brushing olive oil on pizza crust do?

4. Brush with Oil and Prick It – Before you add the sauce or any toppings, lightly brush the stretched pizza dough with olive oil and prick it all over with a fork. Brushing it with oil will prevent any excess moisture from seeping into the crust. No more soggy pizza crust! Prick it with a fork so that hot air bubbles don’t get trapped inside as it bakes.
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Why is my pizza crust so dense?

You’re Using the Wrong Type of Flour – As mentioned earlier, how much you need to knead your pizza dough depends on the type of flour. A stronger flour, that contains more gluten, will develop faster, resulting in a tougher dough. An example of flour that contains too much gluten is bread flour.
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How do you make a pizza crust less dense?

Add some oil (olive oil or neutral flavored oil) to the dough. Try a tablespoon or two. Add it before adding in the water, and just mix in what water you need for it to form a dough. Switch to an all-purpose rather than a bread or strong flour, or a blend.
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How do I make my dough light and fluffy?

Use a Dough Enhancer – Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten, All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten.
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Why is my pizza dough not light and airy?

Knead Your Dough Properly – Kneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.
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How do I know if my pizza dough needs more water?

How to understand how much water do I need? – First thing to know is that professionals talk about recipes taking flour weight as standard and rest of ingredients on percentage, for example:

• 1 kg flour (1000 grams)
• 70% water (700 grams)
• 1% yeast (10 grams)
• 3% salt (30 grams)

So when we talk about how much water in the dough, we say a percentage. There is only one category of persons that start from water and then flour: napolitans. But how much water do I need? It depends on several things: which flour you’re using, which oven you have and which result you aim for.

• Medium strong is ok for 60-75 % hydration
• Strong flour can absorb up to 100% water with some skill

Also oven is important if we’re making pizza: a professional one can reach very high temperature (400° celsius) therefore pizza will cook 2-3 minutes and you need low water in the dough otherwise it won’t cook. If you’re using a home style oven, it won’t reach very high temperature (250° celsius) so you’re pizza will cook longer and you need more water inside otherwise it will be too tough as a cookie.

1. High or low water gives different results of course, you can recognize low-hydration bread if there are small bubbles inside the dough; if there are big bubbles it means much more water inside.
2. For home baking pizza I suggest 75% water, it’s quite high idratation but not too much, 75+ it’s hard to manage, especially for beginners.
3. How to manage water percentage is very important skill, it sends pizza to another level you just need to know how to make it and some practice.
4. Chef Matteo Ferroni

Do you want to learn how to make THE BEST ITALIAN PIZZA? BOOK NOW YOUR ! : How to know how much water I do need for pizza dough, even for beginners
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Should you knead pizza dough after it rises?

Do you knead pizza dough before or after it rises? – You need to knead pizza dough before it rises. If you try to knead after rising, you will destroy the gas bubbles built inside the pizza dough. These are necessary for an airy and lightweight crust. Destroying them will render your pizza crust dense, flat, and undesirable.
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What does adding sugar to pizza dough do?

Pizza Protips: Sugar Sugar is an oft-misunderstood ingredient in dough. Some people believe that it’s necessary to include sugar to feed the yeast. In truth, yeast is perfectly happy munching on flour. If you don’t want to add sugar, you don’t have to, and there are plenty of breads where sugar is completely unnecessary.

1. On the other hand, sugar plays several roles in dough besides that of yeast-food,
2. Like salt, it’s a flavor enhancer,
3. White sugar, honey, brown sugar and all the other variations add their own subtle flavor to bread.
4. Which one is absolutely right for a loaf of bread depends on what you’re looking for, and fortunately, you can usually substitute any sugar for any other in bread recipes.

Of course, the results won’t be exactly the same, but things won’t go horribly wrong. Sugar is hygroscopic, which means that it attracts and retains moisture, Add too much sugar it will compete for water with both your yeast and your flour. Yeast will become less active, and it’ll be tough to get gluten to develop in your dough.

1. Because of this, very sweet doughs sometimes use extra yeast and require more kneading.
2. Some will even call for extra gluten to be added.
3. Sugar helps create a fine crumb and also tenderizes dough, making it more extensible.
4. In large amounts it can over-tenderize to the point where the gluten structure collapses.

Sugar also promotes browning, and in larger amounts improves the shelf life of the bread product. Corn syrup in particular helps retain moisture and staves off staling, which is why it’s such a common ingredient in shelf-stable supermarket breads. Chances are that you aren’t making super-sweet pizza dough, so you won’t be using large enough quantities to cause adverse reactions, but it’s something to keep in mind for bread doughs.

There are a few things to consider before you substitute one form of sugar for another. In a recipe that uses just a little sweetener, there’s no problem substituting a wet sugar—like honey or agave—for a dry sugar. The small amount of extra moisture isn’t going to throw the recipe out of whack. But in a sweet dough, substituting wet for dry or dry for wet will affect the hydration,

It can be compensated for, but it’s something to keep in mind. Many bread recipes call for white sugar, It’s cheap and easy and doesn’t add much flavor except pure sweetness. Raw cane sugar and brown sugar add a little more flavor and color. They also contain trace minerals not found in refined white sugar.

Cane syrup and molasses add even more flavor, color, and trace minerals. Whether it’s appropriate for your dough is up to you. Molasses contains a naturally-occurring acid, and that acid is also present in a smaller degree in brown sugar (most commercial brands are made by mixing white sugar with molasses).

Whether the extra minerals and the acid in molasses and brown (or less refined) sugars have any effect on dough is up for debate. Their greater impact is on taste. Agave nectar comes in a variety of grades, from very light, neutral flavored syrups, to darker, more full-bodied flavors.

• It is thinner than molasses or honey, so in larger quantities you’d need to adjust hydration even more.
• Unlike honey, it doesn’t crystallize when stored.
• Honey creates a more golden crust than sugar does.
• It also helps to keep bread moist and adds a distinctive flavor.
• Because of its antibacterial properties, it retards mold, which improves the shelf life of baked products.

But that antibacterial property has a downside—some honeys can kill yeast. I’ve found that this is a rare occurrence, so it doesn’t keep me from using honey. But it does mean that every time I open a new jar of honey, I use it to proof some yeast so I know it will be safe to use in all my yeast-risen doughs.

Honey powder is a fine power, somewhere between powdered sugar and granulated sugar. Since it’s dry, there’s no need to worry about adjusting for moisture content and it’s easier to measure than liquid honey. You can find this at spice shops and online. Similar to honey powder, I found honey crystals at an Asian market.

They are small round balls that taste like honey, but the ingredient list also includes cane sugar. While not a sugar itself, diastatic malt (malted barley flour) converts starch to sugar and helps feed yeast. It also adds a distinctive flavor. This malt has active enzymes that affect the texture of dough.

1. A little bit goes a long way—too much of it will result in a sticky, gummy bread and an overbrowned crust.
2. The other malt, non-diastatic malt (barley malt syrup or malt powder) just adds flavor and sweetness.
3. It doesn’t covert the starch the way diastatic malt does, and it’s not hygroscopic like sugar, so it has a lot less effect on the dough than other sweeteners.

It does have a distinctive taste, however, which might not be appropriate in all recipes. It’s pretty good in a milkshake, though. : Pizza Protips: Sugar
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What is the secret to perfect pizza dough?

How to Make the Perfect Pizza at Home Here’s a holiday to start marking on your calendars: February 9, National Pizza Day. Turns out it’s pretty easy to celebrate, too: Just eat as much of your favorite pie as desired, in whatever incarnation you wish.

Buon appetito ! Those who prefer a more involved approach to this most sacred of holidays, however, can try their hand at making their own pizza at home. To ensure ultimate success, we enlisted Simone Falco, executive chef and owner at New York City’s —which is also the official pizza partner of —to share his expert tips for creating the most delicious pie at home.

Read on for those, plus two Rossopomodoro recipes—one of which is gluten-free—below. The secret to great dough isn’t kneading or throwing, It’s good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water.

1. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.” But don’t let it to get soggy,
2. It’s important to spread the dough very well and very evenly,” explains Falco.
3. If possible, cook the dough on a pizza stone—not on a tray.” If you don’t have a pizza stone, Falco suggests using parchment paper atop a baking tray that’s been pre-heated in the oven for an hour.

Speaking of ovens, Restaurants cook pizzas at temperatures upwards of 850 degrees Farenheit, but most home ovens can’t do that. Still, Falco recommends “putting the oven as high up as possible” way before the pie’s ready to go in. And don’t forget the toppings,

• Chef Simone Falco of Rossopomodoro’s Napoletano Margherita Verace Pizza
• Makes 4 pizzas
• For dough: Ingredients 650 g flour 350 g cold water 18 g salt 5 g yeast
• Instructions

1. Dissolve the salt in water for 1 minute, add the yeast.
2. Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.
3. Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.

: How to Make the Perfect Pizza at Home
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Which is better for dough oil or butter?

Why you should be baking with oil – Baking with oil is faster and easier than baking with butter. Because oil does not need to be melted and then cooled, or creamed for 5 minutes until fluffy, and is instead added straight-up to the recipe’s wet ingredients, assembly is faster and there is no need to dirty a saucepan or pull out your mixer.

Baking with oil produces moist and tender baked goods. Because oil is liquid at room temperature, it produces exceptionally moist baked goods. Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry. Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.

Overmixing a thicker batter, like one with creamed butter, is hard to avoid and can result in a tougher treat. Moreover, butter contains water, which also contributes to gluten development. Oil, on the other hand, has no water and is 100 percent fat. Baked goods made with oil have a long shelf-life and actually age better.
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Should I brush olive oil on pizza dough before baking?

Homemade Pizza Tricks You’ll Want to Steal | Institute of Culinary Education Give a girl a slice of pizza (plus garlic knots) and you’ll feed her for a night. Teach her to make homemade pizza and she’ll be able to host spontaneous dinner parties and feed all of her pizza-loving friends for a lifetime. Because with just a handful of ingredients — flour, water, salt, yeast and olive oil — you can throw together a pizza using what’s already in your cupboard, adding a few fresh toppings to give it that gourmet touch.

June 27, 2017 by But not so fast: making a crust with just enough chewiness and crispiness, and sturdy enough to act as a vessel for your tasty toppings, can be tricky — but with and the simple recipe below, you’ll be serving up pro-level pizzas in your own kitchen. In a new video, Chef Jenny McCoy shows us how to make pizza-party worthy pies.

Try it for yourself and you’ll discover how easy it is to make authentic, homemade pizza. The only challenge will be choosing whom to invite to your excellent pizza parties. Before you begin, here are some tips:

• Use the Windowpane Test : Kneading your dough develops gluten, which gives dough the elasticity needed for stretching and rising. (Like getting up in the morning — you knead to stretch and rise. ba-dum-chh.) To know when your dough is sufficiently kneaded, use the windowpane test. Break off a hunk of dough, roll it into a smooth ball, gently stretch the dough and hold it up to the light. Gluten-full, elastic dough will be transparent in the center — like a “windowpane” — and you should be able to see the light pass through.
• Start from the middle : Once the dough has risen, it’s time to stretch it. To begin stretching, place your dough ball on a lightly oiled surface, and, using your fingertips, gently prod the dough beginning in the middle and pushing outward. Work your fingers around in circles to slowly stretch the dough in all directions. Continue until your dough is a large, mostly flattened circle, slightly thicker on the edge and not too thin in the middle. If your dough is too thin in the middle, it won’t be able to support the toppings and may burn if you try to bake it anyway.
• Easy with the sauce : I know what you’re thinking — It’s my pizza and I’ll sauce if I want to! But too much sauce makes for a soggy, weak crust. To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce.
• Brush on the olive oil : To get that crispy, crackly crust, use a brush to slather on some olive oil. A flavorful extra virgin olive oil will score you maximum flavor points.

• Check out all of our pizza making tips,
• Pizza Dough
• Yield: Makes 3 individual pizzas
• Note: For the best crust, prepare this recipe the day before you plan your pizza party – the dough should rest overnight in the refrigerator.
• Ingredients:

• 2 cups warm water (100-110° F)
• 2 ½ teaspoons (¼ ounce envelope) active dry yeast
• ¼ cup extra virgin olive oil, plus more for coating
• 1 tablespoon granulated sugar
• 2 ¼ cups all-purpose flour, plus more for dusting
• 2 ¼ cups bread flour
• 2 teaspoons salt Cornmeal, for dusting
• Pizza sauce and toppings, as desired

Preparation:

1. In a large bowl, combine the water, yeast, olive oil and sugar, and stir to combine. Add the all-purpose flour and bread flour, followed by the salt. With a rubber spatula or a wooden spoon, stir the dough until all of the flour has hydrated and it begins to form into a ball.
2. Turn the dough onto a lightly floured surface and begin to knead the dough, adding more flour as needed. The dough will become sticky, but keep kneading — as the gluten develops, the dough will tighten up and begin to seem drier. Once the dough has been kneaded into a tight ball, about 10 minutes of kneading, transfer to a large bowl coated with olive oil, cover, and let rise at room temperature until doubled in size, about 1 hour. Transfer the dough to the refrigerator and let sit overnight to chill.
3. Place a pizza stone or upside-down baking sheet on the center rack of the oven and preheat oven to 300° F (or higher if your oven allows). Once the oven reaches 300° F, increase the heat to 550° F (or higher if your oven allows). This gradual increase in temperature will prevent your pizza stone from cracking or your baking sheet from warping.
4. On a lightly floured surface, cut the dough into 3 pieces. Gently knead a piece of the dough a few times until it’s smooth. With your hands dusted in flour, gently stretch the dough outwards using your fists, to begin making a circle of dough. Once the dough has stretched to about ¼-inch thick circle, place the dough on a lightly floured surface and stretch any areas of the dough that are thicker. (If you pizza isn’t a perfect circle, don’t fret — that’s what chefs like to call rustic,)
5. Lightly sprinkle a pizza peel with cornmeal. Slide the circle of dough on the peel and reshape as needed.
6. Add sauce and toppings to the pizza as desired, but take note: less is more with artisanal-style pizza dough. Drizzle a bit of extra virgin olive oil onto the edge of the dough to give it a crispier crust. Carefully place the peel in the oven and slide the pizza onto the stone or baking sheet. Bake until crust is deep golden brown and the cheese is bubbly with some browned spots. Depending on the thickness of the dough, the amount of toppings, or how hot your oven is set, the baking time can take anywhere from 8 to 14 minutes.

Ready to learn how to make pizza — and much, much more — like a pro? to learn about ICE’s recreational cooking and baking courses. : Homemade Pizza Tricks You’ll Want to Steal | Institute of Culinary Education
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How do you make pizza dough rise?

What is the Best Place for your Pizza Dough to Rise? – Pizza dough needs a warm place to rise; the best place is an oven (turner off). It allows the dough to rise evenly and helps increase its volume. If you turn on the oven for a few minutes to warm it up, then shut it off, you can use that space to let your dough rise.

In addition, you can wrap the bowl in a towel and place it in a warm spot in your kitchen. If you don’t have access to a heated area, you can also use plastic wrap or a damp towel to cover the bowl and trap heat inside. If you want to let your pizza dough rise at room temperature (around 20°C or 68 degrees Fahrenheit), be sure to be placed it in a draft-free area away from direct sunlight and heat sources.

Please do not put the bowl directly on the counter or table because this will keep it from rising properly because of constant exposure to heat coming from below (especially when you want to rise your dough in less than 24 hours. However, you can also use a combination of both hot and cool temperatures.
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How do you fix a puffed pie crust?

Your dough is too crumbly. – If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in— gently!— until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out. When you take it back out, it should roll more easily.
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How do you keep pie crust from puffing?

How to Par-Bake Pie Crust – While the idea of baking pie crust is quite simple, there’s more to it than just throwing pie dough in a pie dish and baking. Here’s our problem: As the pie dough bakes, the fat melts. This causes the pie crust to shrink down the sides of the pie dish.

1. And as the fat melts, it creates steam.
2. Steam is both good and bad.
3. It creates DELICIOUS layers and flakes, but also causes the pie dough to puff up when there’s no heavy filling weighing it down.
4. Here’s our answer: Weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides.

Carefully line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans. I’ve also seen the use of granulated sugar and even pennies. I just stick to pie weights. Note: 2 packs of these pie weights is definitely needed! You’ll bake the pie crust with pie weights until the edges set, or lightly brown, which is about 15 minutes. Because it’s covered with weights, the bottom of the pie crust doesn’t cook. You have to return it to the oven after the edges have set. But first, dock it with a fork:
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How do you make pizza dough rise in the oven?

The best place to let dough rise The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.
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