A Very Good Pizza Crust

April 23, 2020
A Very Good Pizza Crust

When I get that hankering for a good pizza, I make my own and I keep researching for that good pizza crust.  The most memorable pizza that I ever tasted was in a small pizzeria in Monaco, made by a teenager.  It was so good that the few days we were in Monaco, my kids and I made sure we ate there.  The kind of pizza I like is the paper thin type with just basic toppings: a smidgen of tomato sauce, mozzarella, dots of anchovy, capers and herbs.  But you can go for your life when you make your own.

This recipe uses honey which is food for the yeast aside from the sugar. Honey is a complex sugar so it takes a while for the yeast to “eat” it, slowing down fermentation or proofing. The refrigeration step also does this. The decelerated proofing gives the dough a better flavor and texture. The final result is a delicious and sturdy pizza crust.

For the pizza sauce you can use whole or chopped canned tomatoes or anything on hand; can be ketchup, or banana ketchup sauce. For toppings, sprinkle herbs, sliced salami, bacon, olives, onions, mushrooms, or green peppers. For cheese, the classic choice is mozzarella. Let your imagination go wild; it’s your pizza.

A Very Good Pizza Crust

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By Marianne de Leon Serves: 3 12-inch pizzas
Prep Time: 5 hours Cooking Time: 15 minutes Total Time: 5 hours, 15 minutes

Make your own pizza at home. Dough from this recipe makes a really yummy, crispy thin crust but sturdy to take on your toppings.


  • 2 teaspoons (7 grams) instant yeast
  • ¾ cups (180 ml) water at room temperature
  • 1 teaspoon (5 grams) granulated sugar
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 grams) salt
  • 1 tablespoon (15 ml) honey
  • 300 grams bread flour



In a measuring cup, mix together the water, sugar, honey, olive oil and salt.


In a mixer bowl, place ½ cup of the flour together with the instant yeast.


Slowly pour in the liquid mixture and mix, using the dough hook of the mixer.


Then continue mixing in the remaining flour and knead until the dough has a smooth, elastic consistency, about 10 minutes.


Place the dough in an oiled bowl, turn to coat both sides with oil, cover, and let rise until slightly less than doubled in volume.


Place the dough, covered, in the refrigerator for at least 2 hours. Return to room temperature before proceeding.


Divide the dough into 3 equal parts.


On a floured board, roll and stretch the dough with your hands to make each piece into a circle, 12 inches (30 cm) in diameter.


Top as desired and bake at 450°F (230°C) on a heated pizza stone or a thin sheet pan placed in the bottom of the oven to allow the crust to brown on the bottom for about 10 to 15 minutes.


  • You can keep unused dough in the refrigerator in an oiled air-tight container if you're going to make pizzas for your next meal.
  • To store pizza crust ready for use in the freezer, bake pizza without topping for 5 minutes, cool and wrap and freeze. Thaw before topping and bake for 5 to 10 minutes.

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