The best and easiest way to make homemade pizza dough



The easiest way to an artisan rustic pizza crust is with our unique bread mixes. Whether you choose the WURZELBROT or the heartier ALMWECK mix we used to make the crust in the picture below, both make a perfect no knead pizza crust for your favorite toppings. You can make 2 half sheet crusts with only 1/2 of the bag.


slice of pizza Margaritha with a very airy crust - Breadista

How to make an artisan pizza crust like a pro

Follow the instructions on the back of the bag until you bring the dough back on your well floured counter top; step-4 (Almweck-Mix) or step-3 (Wurzelbrot-Mix).

1] Now divide the dough in two pieces, make one bigger crust or even several smaller bites. Pull out the dough gently from below into your preferred shape. Try to get the middle thinner than the edges, but careful, not to thin.

To prevent the dough from sticking work with enough flour. For an even more rustic look mix some cornmeal/coarse semolina with the flour or replace it completely. Bring the pulled out dough on a parchment paper or a well floured pizza peel.

2] Spread the tomato sauce thinly on it, and add your favorite toppings. We recommend not to overload the crust, otherwise the middle gets too wet and the crust wouldn’t bake crispy enough.

TiP: To bring the loaded parchment paper savely on your preheated hot baking surface, slide it onto a upside down baking sheet.


piece of raw dough pulled out by hand - Breadista
hand sprinkles white cheese crumbs on a raw shaped pizza dough with tomatoe sauce - Breadista
sliding a raw pizza on an upside down baking sheet - BREADISTA

We like to use our favorite organic marinara sauce, red onions, Queso Fresco plus a bit pepper jack cheese, and some chopped frozen organic spinach.

Bake the pizza on a hot baking stone or iron griddle – for best rustic results like the pizza from your favorite Italian place

Pre-heat your baking surface with the oven plus 10-15 more minutes. Start pre-heating after you finished all the prep-work. The pizzas need to rise again for another ~20-30min for a great ovenspring. Bake the crusts at 480°-500°F for about 10-15 min, depending on size, toppings and your liking. If necessary, rotate the pizza for a more even bake. Check the bottom from below for delicious crispy crust. Enjoy!


baked rustic pizza Margaritha with bubbles in the crust - made with a BREADISTA bread mix
Rustic Pizza Crust with nice air pockets – Half Sheet Size

All our artisan bread mixes are perfect for making much more than just the original loaf it is named after. Don’t forget to show us your results! – #breadistaworld @breadista.world on Instagram & Facebook.


And when you want to send out a special gourmet food gift to friends & family – choose from our bready gift boxes and add your personal message.