Secret to the best The Crust Pizza in 5 Steps
Craving perfect homemade pizza? Our easy recipe makes the best crispy, chewy The Crust Pizza for any topping. Discover the simple secret to a pizzeria-quality crust right in your own kitchen.
Ingredients
- 3.5 cups '00' or Bread Flour plus more for dusting
- 2 tsp instant yeast
- 2 tsp granulated sugar
- 1.5 tsp fine sea salt
- 1.33 cups warm water about 110°F or 43°C
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 cup pizza sauce your favorite brand or homemade
- 8 oz fresh mozzarella cheese patted dry and sliced or torn
- 0.25 cup fresh basil leaves for garnish
Instructions
- Step 1: Make and Rise the Dough. In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and 2 tbsp olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes by hand on a floured surface (or with the dough hook on medium speed) until the dough is smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Step 2: The Secret - Preheat Oven & Stone. At least 45 minutes before you plan to bake, place a pizza stone or baking steel on a middle rack in your oven. Preheat the oven to its highest temperature, typically 500-550°F (260-290°C). Allowing the stone to get extremely hot is the key to a crispy, leopard-spotted crust.
- Step 3: Shape the Crust. Once the dough has risen, gently punch it down and divide it into two equal balls. On a lightly floured surface, gently press and stretch one ball of dough into a 12-inch round. Avoid overworking it. For a thinner center and puffier crust, use your fingertips to press from the center outwards, leaving the outer edge thicker.
- Step 4: Assemble the Pizza. Lightly dust a pizza peel or the back of a baking sheet with flour or cornmeal. Carefully transfer your shaped dough onto the peel. Working quickly, spread a thin layer of pizza sauce over the dough, leaving a 1-inch border. Arrange the fresh mozzarella evenly on top. Drizzle lightly with olive oil.
- Step 5: Bake to Perfection. Gently shake the peel to ensure the pizza is not sticking. Carefully slide the pizza from the peel onto the preheated pizza stone in the oven. Bake for 10-14 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven, top with fresh basil leaves, let it rest for a minute, then slice and serve. Repeat for the second pizza.
Notes
Chef's Note: The high heat and preheated stone are non-negotiable for a great crust! Do not skip the preheating time.
Topping Tip: Less is more. Overloading the pizza will result in a soggy crust.
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven for best results. Unused dough can be refrigerated for 2-3 days or frozen for up to 3 months.
Topping Tip: Less is more. Overloading the pizza will result in a soggy crust.
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven for best results. Unused dough can be refrigerated for 2-3 days or frozen for up to 3 months.
