Fresh, stone-baked pizza straight from a wood- or fire-heated oven at a proper Mediterranean restaurant ranks high on my list of favorite foods. I consider myself a foodie with a fairly mature palate, yet I would trade any hot meal for a truly great pizza. I love it.
Pizza is incredibly versatile: breakfast, lunch, dinner, snacks — it works for every occasion. Serve small, bite-sized pizzas as starters, make individual pizzas so every guest gets exactly what they want, or experiment with sweet pizzas for dessert. In this post I cover the foundation of every great pie: a simple, reliable basic pizza crust that pairs perfectly with a straightforward tomato sauce.
At some point I decided to learn how to make pizza at home. Relying on restaurants every time felt excessive, and frozen or takeout pizzas never satisfied a true pizza lover. After years of practice I developed a straightforward method that yields a crisp, tasty crust without fuss. Below is a clear, practical recipe for a basic pizza crust anyone can make at home.
Basic Pizza Crust
Author: The Greedy Vegan
Basic pizza dough that can be topped however you like. Ingredient weights are shown in metric with common imperial equivalents noted where helpful.
Recipe Summary
Prep time: 45 mins · Cook time: 15 mins · Total time: 1 hr
Yield: 2 small pizzas
Calories: 608 kcal (per serving as listed)
Ingredients
- 350 g (about 2 ½ cups) bread flour
- 2 teaspoons dry yeast
- 250 ml (1 cup) lukewarm water
- ½ teaspoon salt
- optional: 1 teaspoon sugar (helps yeast if desired)
- oil for greasing pans
Instructions
- In a large mixing bowl, combine the bread flour and salt (and sugar if using). Create a well in the center of the flour.
- Pour half the lukewarm water into the well and sprinkle the dry yeast over it. Let this sit for about five minutes at room temperature to allow the yeast to begin activating.
- Add the remaining water and mix lightly with a fork until the dough begins to come together. Turn the mixture out onto a lightly floured surface.
- Knead the dough by hand for about five minutes, until it becomes a soft, smooth, slightly elastic ball that is no longer sticky and springs back when you press it gently with a fingertip. While a stand mixer can be used, many pizza enthusiasts prefer hand-kneading for texture.
- Place the dough ball in a lightly floured bowl, dust the top with a little flour, and cover it with a clean kitchen towel. Put the bowl in a warm, draft-free spot and let the dough rise until it has doubled in size — usually 30 to 45 minutes depending on temperature.
- Preheat your oven to its maximum temperature. Home ovens vary, but the hotter the oven the better the crust will bake; professional stone ovens are much hotter, so aim as high as your oven safely allows.
- Turn the risen dough onto a floured surface, divide it into two equal portions, and shape each into a ball. Roll or stretch each ball into a pizza base. If using pizza pans, lightly oil them to prevent sticking and help the crust become crisp.
- Add your favorite sauce and toppings. Bake in the preheated oven for about 10–15 minutes, or until the crust is crisp and golden at the edges. Exact baking time depends on your oven’s top setting.
Notes
The quantities make enough dough for two pizza pans about 11 inches (28 cm) in diameter. In my household this serves two very hungry people. If you prefer thinner or thicker crusts, adjust the rolling/thickness and baking time accordingly.
Nutrition (approximate per serving)
- Fat: 2.5 g (Saturated fat: 0.5 g)
- Sodium: 583 mg
- Carbohydrates: 125 g (Fiber: 6.5 g; Sugar: 2.5 g)
- Protein: 19 g