There’s something magical about making a pizza base from scratch, and pre-baking is key to success. I love using this method for a crispy base that can hold all the toppings without getting soggy.
Pre-baking gives the pizza the perfect balance between a crispy base and a soft topping. Lightly golden and just chewy enough in the center, a result you won’t achieve with a store-bought base.
This recipe is a true lifesaver if you have a big family visiting. You can pre-bake several bases, so everything’s ready when hunger strikes.
Feel free to make it an outdoor activity – serve the pizzas one after another and let guests choose their toppings. Perfect for long spring and summer evenings!
Variants & Tips
- Gluten-free version: Use gluten-free flour instead of all-purpose flour, and add an extra egg for better binding.
- Basil flavor: Knead in 2 tbsp of finely chopped basil into the dough.
- Bubbly crust: Brush the edges with olive oil and sprinkle a bit of sea salt before pre-baking for extra flavor.
Serving Suggestions
- Serve with a fresh arugula salad and a glass of red wine for an Italian evening.
- For a healthier option, try serving alongside a fresh green spring salad like this spring salad.
Frequently Asked Questions
How can I store pre-baked pizza bases?
Wrap them well in plastic wrap and store in the fridge for up to 3 days. For longer storage, freeze for up to a month.
Do I need to use a pizza stone to get a crispy base?
No, a regular oven works great. The key is to pre-bake the base so it gets crispy before adding the toppings.
Can I use fresh yeast instead of dry yeast?
Yes, but use about 25 g of fresh yeast. Dissolve it in the water before mixing with the flour.
How do I avoid the base becoming too hard?
Watch the time during pre-baking, and avoid leaving the oven so the base doesn’t become more than lightly golden.
Why isn’t my dough rising?
Make sure the water isn’t too hot when mixing with the yeast—it should be lukewarm, not hot. Otherwise, the yeast may die.
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