Fresh, stone-baked pizza straight from a proper Mediterranean fire oven ranks high on my list of favorite foods. I consider myself a foodie with a fairly mature palate, but given the choice I’d trade almost any hot meal for a great pizza. I love it.
Pizza is incredibly versatile. It works for breakfast, lunch, dinner, or a snack. You can serve mini pizzas as starters, host friends and give each guest their own personalized pie, or even try sweet pizzas for dessert. For now, this post focuses on the most essential version: a simple, reliable pizza crust that pairs perfectly with tomato sauce.
I decided to learn how to make pizza at home because eating out every time felt excessive, and frozen or takeout options never satisfied the expectations of a true pizza lover. Below is a clear, straightforward guide to making a basic pizza crust that works well whether you have a backyard stone oven or a conventional kitchen oven.
Basic Pizza Crust
The Greedy Vegan
Pin Recipe
Ingredients
- 350 g 2 ½ cups bread flour
- 2 teaspoon dry yeast
- 250 ml 1 cup lukewarm water
- ½ teaspoon salt
Instructions
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In a large bowl, combine the bread flour, salt, and sugar, then make a well in the center. Add half the lukewarm water and the yeast, and let it rest for about 5 minutes at room temperature. Add the remaining water and mix lightly with a fork until the dough comes together. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
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You can use a stand mixer or other kitchen appliance to knead the dough, but many bakers prefer kneading by hand. Hand-kneading helps develop texture and gives you a better sense of when the dough is ready.
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When the dough forms a soft, non-sticky ball that springs back when pressed with a finger, it’s ready. Place the ball in a bowl, dust lightly with flour, and cover with a kitchen towel. Let the dough rest in a warm spot until it doubles in size—about 30–45 minutes.
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Preheat your oven to its highest temperature. Real pizza is baked in very hot stone ovens, so the hotter your oven, the closer you’ll get to that texture and flavor.
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Turn the risen dough out onto a well-floured surface, divide it into two balls, and roll each into a pizza base. If you don’t have a pizza stone, pizza pans work well—lightly grease them with oil to prevent sticking and to help the crust crisp up.
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Top the bases with your favorite sauce and toppings. Bake in the preheated oven for about 10–15 minutes, until the crust is crisp and golden at the edges. Exact baking time depends on your oven’s maximum temperature.
Notes
Nutrition