Pizza crust

ragusea’s 2nd version. half the size, so the machine can take it. source:


  • 1.25 cups warm water

  • 0.5 tbsp sugar

  • 0.5 tsp yeast

  • greater than 1ish tbsp olive oil

  • 0.5 tbsp salt

  • greater than 300g bread flour


  • water + sugar + yeast. wait a bit to see if your yeast is alive, it’ll bloom.

    • 1 tbsp olive oil + salt + 300g flour. start kneading until the stickiness stops it, add flour as necessary until you can stretch it very thin without tearing.
  • divide dough into 2 pieces. Store in separate bowls, lubricated with oil. cover. refrigerate for 1-7 days, or at room temperature for 2 hours.

  • preheat oven to as hot as your oven will alow. if you have a pizza steel, give it an entire hour to heat the steel.

  • toppings as desired - see separate recipes for sauce. for cheese; low moisture whole milk mozzarella. (high moisture is marketed as “fresh”)