Pizza-Making Directions

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So, you picked up a crust or two from us at the farmers market? Thanks!

Now what?

Your pizza crust is essentially a perfectly round flatbread. You can store it just like you would any other fresh bread. If you plan to use it right away, you can keep it at room temperature for a day. Otherwise, keep your crust in the freezer for up to a month. It only takes a few minutes for it to thaw on the counter while you pre-heat the oven and get your ingredients ready.

Basic Directions for Baking your Pizza

  • Unwrap your crust and leave it on the counter.
  • Pre-heat your oven to 400 degrees. If you want to use a pizza stone, it should be in the oven before you turn it on.
  • Get all your ingredients ready.
  • If you are putting veggies on your pizza, we recommend a quick sautee before placing them on your pizza. Letting the vegetables cook in a skillet first allows them time to release water that would possibly make your pizza soggy. A drizzle of olive oil and a little salt and pepper will bring out the flavor of your veggies. Letting them brown in the pan is even better!
  • Once your oven is up to temp, and all your toppings are ready, it’s time to assemble! The key to an evenly cooked pizza is moderation. You should be able to see the layer beneath the layer you are putting on top. So, be sure you can see the crust when you apply the sauce, and that you can see the sauce when you apply the cheese, etc.
  • You can place the assembled pizza on a pizza stone, or directly on the rack for a crisp crust. Using a baking sheet will keep a soft texture on the bottom of the crust. You can pre-heat your baking sheet to get a more crisp texture.
  • Your pizza will take 10-15 minutes to bake, depending on your oven and whether or not you use a baking sheet, pizza stone, or place on the oven rack. Please note: a fresh, room-temperature crust bakes quicker than a frozen one. Monitor the pizza frequently so as not to overcook.
  • It’s ready when the cheese bubbles and begins to brown. The crust will brown, too.
  • Enjoy!