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Perfect Homemade Kosher Pizza Recipe with Crispy Crust

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Dairy (Milchig)

Homemade pizza with a crispy crust doesn’t need a wood-fired oven: just a well-made dough, a very hot oven, pizza sauce, mozzarella and fresh basil.

Cold Fermentation and a Hot Oven

Let the dough rise slowly in the refrigerator for 1 to 3 days; cold fermentation develops much more flavor and makes the dough easier to stretch. Preheat a pizza stone or inverted baking sheet for at least 30 minutes at the highest temperature your oven allows. Use a light hand with the toppings so the crust crisps.

Kosher Notes

With mozzarella, this pizza is dairy (milchig). For a pareve pizza, skip the cheese and top it with roasted vegetables, caramelized onions or fresh herbs. Making one of each is a good option when hosting.

Leftovers

Leftover pizza keeps for 3 days and reheats in a 350°F oven.

Perfect Homemade Kosher Pizza Recipe with Crispy Crust
Learn the secrets to making restaurant-quality kosher pizza at home with perfectly crispy crust and your favorite toppings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 day 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 385
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 3 cups bread flour plus extra for dusting
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup warm water 110°F
  • 2 tablespoons olive oil plus extra for bowl
Pizza Assembly
  • 1 cup pizza sauce store-bought or homemade
  • 8 ounces kosher mozzarella cheese shredded
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil for drizzling
  • 1 pinch kosher salt for finishing

What I use for this recipe

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Method
 

Make the Dough
  1. In a large bowl, whisk together flour, yeast, salt, and sugar. Make a well in the center.
  2. Pour warm water and olive oil into the well. Using a wooden spoon, stir until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
  4. Place dough in an oiled bowl, cover with plastic wrap, and refrigerate for at least 24 hours, up to 3 days.
Prepare for Baking
  1. Remove dough from refrigerator 1 hour before baking to come to room temperature.
  2. Place a pizza stone or inverted baking sheet on the bottom rack of your oven. Preheat to 500°F for at least 30 minutes.
  3. Divide dough into 2 equal portions. On a floured surface, roll each portion into a 12-inch circle, about 1/4-inch thick.
Assemble and Bake
  1. Transfer one dough circle to parchment paper. Spread 1/2 cup pizza sauce evenly, leaving a 1-inch border for the crust.
  2. Sprinkle half the mozzarella cheese over the sauce. Add half the basil leaves.
  3. Carefully slide the parchment paper with pizza onto the hot stone. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
  4. Remove pizza and immediately drizzle with olive oil and sprinkle with salt. Let cool for 2-3 minutes before slicing. Repeat with remaining dough and toppings.

Notes

Dough can be made up to 3 days ahead and kept refrigerated. For a pareve version, omit the cheese and load up with roasted vegetables, caramelized onions, or fresh herbs. If you don't have a pizza stone, use an inverted baking sheet preheated in the oven. Leftover pizza keeps in the fridge for 3 days and reheats well in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 720mg 31%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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